Vegan Recipe: Vegan Millet Dumplings

The vegan recipe for Vegan Millet Dumplings:

servings – 20 dumplings

Fillings

Millet

• 2 cups sticky millet (wash, soak in water for 1 hour and drain)
• 2 cups non-sticky millet (wash, soak in water for 1 hour and drain)
• 2 tbsp soy sauce
• 2 tsp salt
• 1/2 cup vegetable oil
• 1 cup water

1. Heat vegetable oil.
2. Add all the other ingredients and stir to mix well.
3. Briefly cook, dish out, place in a big bowl and set aside.

Hulled Mung Beans

• 2 cups hulled mung beans (wash, soak in water for 2 hour and drain)
• 1/2 tsp salt
• 1/4 cup vegetable oil

1. Heat vegetable oil and saute hulled mung beans until the oil is absorbed.
2. Add salt and stir evenly.
3. Dish out, place in a big bowl and set aside.

Textured Vegetable Protein (TVP) Cubes

• 2 cups textured vegetable protein/TVP cubes (soak in water until soft and squeeze them to remove the water)
• 3 tbsp nutritional yeast flakes
• 2 tbsp curry powder
• 1 tbsp peanut butter
• 2 tbsp soy sauce
• 1/2 tbsp salt
• 3 tbsp vegetable oil

1. Heat vegetable oil.
2. Saute curry powder and peanut butter until fragrant.
3. Add salt, soy sauce and nutritional yeast flakes; mix evenly.
4. Add TVP cubes and stir-fry until well mixed.
5. Dish out, place in a big bowl and set aside.

Wrapping

• 20 fairly large-sized fresh turmeric leaves or 40 dried bamboo leaves (wash, blanch in boiling water, transfer the leaves to cold water, briefly soak and drain)
• 20 X 1 meter thick cotton thread (divide into 2 bunches and tie a loop on the top of each bunch of threads for hanging up the dumplings)

1. Kindly refer to our ‘How to Wrap Vegetarian Chinese Rice Dumplings/Zong Zi’ video below for the steps of wrapping the Vegan Millet Dumplings.

Cooking

1. Place the dumplings in a large pot and fill with adequate water to cover them.
2. Bring to a boil.
3. Simmer over medium heat for about 2 hours.
4. Remove, drain and serve.
5. Enjoy!