Vegan Dumplings in Sesame Miso Soup

von Kimberly | Mai 6, 2024 | 60 TO 120 MINUTES, ALL YEAR, ASIAN, CARROTS, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, SESAME, SOUPS, UMAMI, UP TO 750, VEGAN, VEGETABLES

Vegan Dumplings in Sesame Miso Soup

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May 6, 2024 by Kimberly

Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!



90 MINUTES



INTERMEDIATE



VEGAN



ASIAN



560 PER PORTION



COMFORT FOOD
UMAMI



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.

How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.

How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

32 store-bought or homemade dumpling wrapper

FILLING

200g mushrooms (7 oz)
200g napa cabbage (7 oz)
3 spring onions
1 carrot
1/2 tsp ginger
3 garlic cloves, grated
1 tbsp cilantro
1 tbsp clarified butter
1 tbsp soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper

SESAME MISO SOUP

800ml water (3.5 cups)
6 tbsp tahini
4 tbsp white miso paste
2 tbsp crispy chili oil
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp ginger, grated
2 tsp sugar
2 garlic cloves, grated

TOPPINGS

cilantro
crispy chili oil
sesame seeds

}

ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
vegetable peeler
salad spinner
large frying pan
two medium-sized pots
large plate

Prepare dumpling wrappers or defrost store-bought ones.
Peel and finely chop or grate the ginger. Set aside.
Peel and finely chop or press the garlic cloves. Set aside.
Clean the mushrooms and dice them into small pieces. Set aside.
Chop the napa cabbage into small pieces and wash it. Set aside.
Peel and finely dice the carrots. Set aside.
Pluck the cilantro leaves from the stems and finely chop them. Set aside.
Separate the green and white parts of the green onions and slice both into fine rings. Set aside.

}

ACTIVE: 40 min

PASSIVE: 20 min

COOKING

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.

2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.

3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings 🙂

4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe 🙂 Continue this process until all the dumpling wrappers and filling are used up.

5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.

6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.

7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.

8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

NOTE: The calorie information may vary depending on the product used, country and region.

Dried Chili Oil

von Kimberly | Apr. 30, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, INTERNATIONAL, MICHELIN, OILS, SPICY, UP TO 500, VEGAN

Dried Chili Oil

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JUMP TO VIDEO

April 30, 2024 by Kimberly

Discover the magic of homemade chili oil! Spicy, flavorful, and perfect for enhancing any dish with just the right kick of heat.



2 HOURS



ADVANCED



VEGAN



INT.



40 PER TSP



SPICY



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant world of homemade chili oil! This easy-to-make condiment is a game-changer for any kitchen, adding a spicy flair that perfectly balances heat and flavor. It’s a must-try for spice lovers!

HOW TO SERVE
Drizzle this fiery chili oil over noodles, pizza, or dumplings to elevate your meals from ordinary to extraordinary. Its robust flavor also makes it a great partner for soups and stews, providing a warm, spicy undertone that delights the palate.

HOW TO STORE
Keep your chili oil in an airtight container in a cool, dark place. It stays fresh for up to a month, ensuring you have a delicious kick of flavor ready anytime.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Dried Chili Oil

Author: Kimberly
Total Time: 1 hour 55 minutes
Yield: 250 ml / 1 cup 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

15 grams (0.5 oz) dried chili peppers
250 milliliters neutral cooking oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Remove the stems from the chili pepper, chop the rest into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until the mixture becomes bright orange/red and only tiny pieces of the chili peppers are visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 30 minutes so that the oil gets more infused.
After the 30 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one month.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 90 min
Cook Time: 25 min

Radish Oil

von Kimberly | Apr. 23, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, REFRESHING, TANGY, UP TO 500, VEGAN

Radish Oil

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April 23, 2024 by Kimberly

Discover the vibrant zest of radish oil! A unique, peppery twist perfect for drizzling over salads and enhancing dishes with a burst of fresh, spicy flavor!



85 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



TANGY



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embrace the peppery kick of homemade radish oil, a dynamic and flavorful condiment that’s sure to invigorate your palate. This simple yet impactful recipe adds a unique twist to your kitchen creations, making it a must-try for food lovers looking for an exciting new flavor profile.

How to serve:
Radish oil shines when drizzled over fresh green salads, steamed vegetables, grilled fish, or eggs. It adds a deliciously spicy accent to your dishes, enhancing flavors without overpowering. For an adventurous twist, mix it into your vinaigrettes or use it as a finishing oil on soups and stews to add depth that will tantalize your taste buds.

How to store:
To preserve the freshness of your radish oil, store it in an airtight container in a cool, dark place. It will keep well for up to a week, ensuring you have this delightful condiment on hand whenever needed.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 250ml (1 CUP)

RADISH OIL

150g red radish (5.5 oz)
250ml neutral cooking oil (1 cup)

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

blender
medium-sized saucepan
whisk
a bowl into which the medium saucepan fits
2 medium-sized bowls
fine sieve
sealable container
ice cubes
coffee filter

none

}

ACTIVE: 25 min

PASSIVE: 60 min

COOKING

1. Cut both ends off the radish. Wash and dry the radishes very thoroughly and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes light pink and no pieces of red radish are longer visible.

2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 100°-101°C (214°-215°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the almost translucent oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.

3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.

4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.

5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.

6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

NOTE: The calorie information may vary depending on the product used, country and region.

Sesame Chili Dumpling Dipping Sauce

von Kimberly | Apr. 21, 2024 | ALL YEAR, ASIAN, DIPS & SPREADS, EASY, EVERYDAY, SESAME, SPICY, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGAN

Sesame Chili Dumpling Dipping Sauce

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JUMP TO VIDEO

April 21, 2024 by Kimberly

Kick up your dumpling game with Sesame Chili Dumpling Dipping Sauce! Spicy, nutty, and bursting with flavor, it’s the perfect match for any dumpling.



5 MINUTES



EASY



VEGAN



ASIAN



65 PER PORTION



SPICY
UMAMI



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumplings with this Sesame Chili Dumpling Dipping Sauce, a bold blend that combines the nutty depth of toasted sesame with the fiery kick of chili. This sauce is not just a side but a star, turning any dumpling, whether homemade or store-bought, into a gourmet treat. It’s perfect for those who love a little heat and a lot of flavor in their meals.

How to serve:
Serve this Sesame Chili Dumpling Dipping Sauce alongside your favorite dumplings. Its vibrant flavor complements everything from classic pork dumplings to vegetable gyoza. It’s also fantastic as a dressing for Asian salads or as a spicy drizzle over grilled meats. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this sauce will add a delicious, zesty twist to your dishes.

How to store:
Keep this sauce fresh by storing it in an airtight container in the refrigerator. It stays vibrant and tasty for up to three days, making it a convenient and flavorful addition to quick meals and snacks.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

DIPPING SAUCE

2 tbsp soy sauce
1 tbsp hot water
1 tsp crispy chili oil
1 tsp sugar
1/2 tsp sesame oil
1/2 tsp rice vinegar
1.5 tsp sesame seeds
2 garlic cloves

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
small frying pan

none

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Dissolve the sugar in the bowl by stirring in hot water.

2. Then, in a small pan without adding any oil, toast the sesame seeds until they are golden brown and fragrant.

3. Meanwhile, add the following ingredients to the sugar in the bowl: 2 tablespoons soy sauce, 1 teaspoon crispy chili oil, 1/2 teaspoon sesame oil, and 1/2 teaspoon rice vinegar. Peel and finely chop or press two garlic cloves and add them to the sauce. Stir everything well.

4. Carefully pour the hot sesame seeds into the sauce. It will sizzle beautifully 🙂 Now stir everything together and serve.

NOTE: The calorie information may vary depending on the product used, country and region.

Easy Homemade Dumpling Wrapper

von Kimberly | Apr. 19, 2024 | ASIAN, COMFORT FOOD, INTERMEDIATE, OVER 120 MINUTES, UP TO 500, VEGAN

Easy Homemade Dumpling Wrapper

JUMP TO RECIPE

JUMP TO VIDEO

April 19, 2024 by Kimberly

Create your own dumpling wrappers at home! Simple, fun, and perfect for holding all your delicious fillings—get ready for a truly customized dining experience!



2 HOURS
20 MINUTES



INTERMEDIATE



VEGAN



ASIAN



24 PER WRAPPER



COMFORT FOOD



EVERYDAY



DOUGH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of homemade dumpling wrappers, your first step to authentic, scrumptious dumplings. Crafting these wrappers at home is not only simple, but it also allows you to infuse a personal touch into every bite, making each dumpling truly your own.

How to serve:
Fill these pliable wrappers with anything from seasoned pork to mixed vegetables, seal, and then steam, boil, or fry. Serve them hot with a side of soy sauce, vinegar, or a spicy dipping sauce for a perfect snack or meal. They’re a fantastic addition to any gathering, allowing guests to discover the joys of fresh, homemade dumplings.

How to store:
Store your dumpling wrappers by layering them with parchment paper and keeping them in an airtight container. They’ll stay fresh in the refrigerator for up to one day or can be frozen for extended use.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 58-64 WRAPPER

WRAPPER

400g all-purpose flour (3 cups + 1 tbsp)
1 tsp salt
220ml very hot water (1 cup)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

medium-sized bowl
plastic wrap
two medium-sized Tupperware containers with lids
small rolling pin
parchment paper
two chopsticks
dough cutter (or the dull side of a knife)
round dough cutter, about 11 cm in diameter (4” to 4.5”)

Cut the parchment paper into 58-64 squares, each with sides measuring 12 cm (5″)

}

ACTIVE: 75 min

PASSIVE: 60 min

COOKING

1. In a bowl, mix the flour with 1 tsp of salt. Then pour the very warm (not boiling) water into the center and stir with two chopsticks until the dough no longer combines easily. You’ll have larger flakes of dough and still quite a bit of loose flour in the bowl.

2. Now, continue with your hands and knead the dough until all the flour is incorporated and the dough has a smooth texture. It should be as soft as an earlobe, which will take about 5-8 minutes.

3. Form the dough into a ball and place it back in the bowl. Stretch plastic wrap tightly over the bowl to prevent the dough from drying out. Let the dough rest for at least 30 minutes, though 60 minutes is better, as the longer it rests, the easier it will be to work with later.

4. Once the resting time is up, remove the plastic wrap and place the dough on a clean work surface. Quarter the dough and then halve each quarter, and then cut those halves into four equal pieces, resulting in a total of 32 small dough pieces. Each piece will eventually make about 2 dumpling wrappers, so you’ll end up with around 58-64 pieces in total.

5. To keep the dough soft and pliable throughout the rolling process and prevent it from drying out, place all the unrolled dough pieces into one of the Tupperware containers. Lay the lid loosely on top so you can easily grab a new piece to roll out. Now, take the first piece of dough from the container.

6. Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.

7. Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.

8. It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10g (1/3 oz).

9. You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.

NOTE: The calorie information may vary depending on the product used, country and region.

Basil Oil

von Kimberly | Apr. 16, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, BASIL, GLUTEN-FREE, HERBACEOUS, ITALIAN, MICHELIN, OILS, REFRESHING, UP TO 500, VEGAN

Basil Oil

JUMP TO RECIPE

JUMP TO VIDEO

April 16, 2024 by Kimberly

Experience the vibrant, fresh flavors of homemade basil oil! Perfect for drizzling over pasta or enhancing salads and many more dished with its aromatic touch.



75 MINUTES



ADVANCED



VEGAN



ITALIAN



40 PER TSP



HERBACEOUS



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the simplicity and elegance of homemade basil oil. This delightful infusion captures the essence of fresh basil, offering a quick way to add gourmet flair to your meals. Its vibrant color and fragrance enhance any dish effortlessly.

How to serve:
Drizzle basil oil over fresh pasta, salads, or toasted bread for an instant flavor boost. It’s also perfect as a finishing oil for pizzas and soups, adding a touch of sophistication. For a refreshing twist, mix it into your favorite vinaigrettes.

How to store:
Keep your basil oil refrigerated in an airtight container. It stays fresh for up to a week, ensuring you can savor its herbal freshness in various dishes.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 250ml (1 CUP)

BASIL OIL

75g fresh basil leaves (1.7 oz)
250ml neutral cooking oil (1 cup)

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

blender
medium-sized saucepan
whisk
a bowl into which the medium saucepan fits
2 medium-sized bowls
fine sieve
sealable container
ice cubes
coffee filter

none

}

ACTIVE: 15 min

PASSIVE: 60 min

COOKING

1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of basil are longer visible.

2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.

3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.

NOTE: The calorie information may vary depending on the product used, country and region.

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