Vegan Dumplings

Recipe Ingredients

1		Vegetable stock
		= (or water)
2 cups	125g / 4.4oz	Unbleached flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Spectrum Spread non-hydrogenated margarine
1/4 cup	59ml	Soy milk
		= (or rice milk or other non-dairy milk
		Of choice)
		Garnishes
		Freshly-chopped parsley
		Spectrum Spread non-hydrogenated margarine

Recipe Instructions

In a large pot, place the vegetable stock, and bring to a boil.

Meanwhile, in a small bowl, place the flour, baking powder, and salt, and stir well to combine. Using a pastry blender or a fork, cut in the Spectrum Spread until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough.

Transfer the dough to a floured work surface and roll out to 1/8-inch thickness. Cut the dough into 1- by 1-inch strips and toss the strips with a little additional flour to prevent them from sticking together.

Carefully drop the cut dumplings in the boiling stock, cover, and cook for 10 minutes without lifting the lid. Remove the dumplings from the vegetable stock with a slotted spoon and transfer them to a large bowl. Save the vegetable stock for making soups. Sprinkle the dumplings with a little chopped parsley and Spectrum Spread (1 to 2 tablespoons or to taste), and toss gently.

Serve as a side dish, or as an accompaniment to soups and stews, or they can also be cooked directly in a simmering soup or stew for added flavor.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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