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~ culinary and horticultural life on a Spanish farm

Tag Archives: seitan dumplings

Mushroom Dumplings in Clear Soup

18 Monday Jan 2021

Posted by fincafood in Food for One, Starters, Vegan, Vegetable Dishes

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Tags

Camelia mushrooms, dried mushrooms, Mushrooms, seitan dumplings

My plan when I thought about making these was to have little tasty high protein dumplings that I could add to a stir fry, but once I had poached them in stock the resulting soup with dumplings was so good I left it as it was. Next time I make this I will add some finely sliced spring onions and some shredded greens. Thinking about it, a few bean sprouts would be good too.

For 2 portions

10 grams dried mushrooms – I used oriental Camelia mushrooms but any dried mushrooms will have the depth of flavour needed for this.

1 clove garlic

piece of fresh ginger 1 cm square approximately

4 tablespoons / 60 ml powdered gluten

1 tablespoon/15 ml rice flour

1 tablespoon peanut oil

pinch of salt

500 ml light stock

Fresh coriander – finely chopped

Remove any roots from the mushrooms then cut up the mushrooms roughly. Put in a small food processor and blitz to a powder.

Roughly chop the garlic and ginger and add to the mushrooms. Process to cut and blend all together.

Add the rest of the ingredients and pulse to mix.

Add some of the stock teaspoon by teaspoon pulsing between spoonfuls until you you have a dough that holds together.

Form the dough into small dumplings.

Heat the stock and once simmering add the dumplings and simmer for 15 minutes. Check your seasonings adding salt and pepper as needed.

Serve with fresh coriander scattered over.

Seitan Dumplings

08 Tuesday Dec 2020

Posted by fincafood in Food for One, Starters, Vegan, Vegetable Dishes

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Tags

seitan, seitan dumplings

For my second try with making seitan, I thought I would see if it would make little protein rich dumplings to add to vegetable soup. This time I’ve added olive oil to the mix to lighten the texture of the seitan, and added herbs and vegetable stock powder for flavour. I was very happy with the result.

Dumpling mix – enough for 2 portions – measurements in level tablespoons

4 tablespoons gluten powder

1 tablespoon chickpea flour

1 teaspoon vegetable stock powder – I like Maggi the best

1 teaspoon very finely chopped mixed fresh herbs/ 1/2 teaspoon dried mixed herbs

1/4 teaspoon ground white pepper and a pinch of salt

1 tablespoon olive oil

4 tablespoons stock or water

Mix all the dry ingredients together in a small bowl making sure you break up any clumps of the stock powder.

Add the olive oil and mix well to distribute.

Mix to a fairly wet dough with the water or stock.

Form into small dumplings.

Bring you soup to a simmer and gently drop the dumplings one by one into it.

After a few minutes of cooking, the dumplings will rise to the surface which indicates that they are cooked.

Enjoy your soup and dumplings!

Recent Posts

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  • Mushroom Dumplings in Clear Soup
  • Burritos with Seitan

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