Egg roll style giant dumplings

Nasoya finally reformulated its wonton and egg roll wrappers to be vegan, so you can now easily find the basics for homemade vegan dumplings in your local super market.  This recipe calls for Asian chives also known as garlic chives, which as the name suggests have a strong garlicky flavor.  We recently discovered Just Egg, which is an amazing vegan egg replacer that can make very convincing scrambles and omelets and can be used as a binder in dumplings.  We made these dumplings on the fly so the ingredient measurements for this recipe are not precise.

• Nasoya Wonton or Eggroll Wrappers
• Equal parts Asian chives, spinach and shiitake mushrooms
• 1/3 as much of the green and yellow leafy parts of a Napa cabbage, but not the harder white stalk.
• Enough tofu to bind the vegetables together.
• Just Egg
• Sesame oil
• Salt and pepper

Veggie filling

Chop the Asian chives, spinach and Napa cabbage and mix together in a bowl with sesame oil, salt, pepper and some Just Egg.  Mix in some tofu and keep adding tofu until the filling starts to bind together.

Chop the shiitake mushrooms and saute in a little oil.  You want to dry saute the mushrooms, so do not add salt, which will release more water from the mushrooms.  Cook until any water that has been released has evaporated.   Mix the mushrooms into the filling mix.

Stuff the wonton wrappers or egg roll wrappers with the filling, and fill the wrappers quite full as the ingredients will shrink as they cook.  We used the egg roll wrappers and made sort of dumpling sausages.  Steam the dumplings and serve.  The leftover cooked dumplings or egg rolls can be refrigerated and then pan-fried the next day, as you see in the photos here.