Dumplings my vegan recipe
Hello, everybody food lovers food makers, and food taster greetings.
for today's 
Ingredients for stuffing:
2 cm ginger
1/2 tsp pepper
1/2 tsp salt
1 green chili
1 tbsp oil
100 grams cabbage
30 grams of frozen green beans
1/2 cup frozen green peas
2 spring onions
1 tbsp lemon juice
1 green bell pepper
some fresh coriander
for dumpling covers or sheets:
1 cup of rice flour
1/3 cup of cornstarch
pinch of turmeric
1/2 tsp salt.
Mix both flours salt turmeric and using warm water made into dough.
kneaded until it is smooth and covered and kept aside.
Crushed frozen green peas using a mixer. same with frozen green beans.
Cut bell pepper, coriander, spring onion, chili, and ginger very finely.
All vegetables are ready to cook cabbage, green beans, green bell pepper, coriander, green peas, spring onions, ginger, and chili.
In a pan after heating oil added chopped ginger and chili. stirred for 1 minute.
Added all finely chopped vegetables except coriander. and stirred them for 2 minutes.
added salt and pepper and coriander.
Stirred all and covered cooked without water for about 2-3 minutes on low heat.
Now stuffing is ready.
This time I made square pieces from the dough. First rolled the dough and using a pizza cutter made squares.
I tried to make different ways but here describing the simple way.
First putting stuffing in the square sheet.
fold both ends of the square sheet once.
then other ends of the square are fastened together using a wet finger.
And then all four sides tightly pressed.
I steamed them using my available vessels.
Set them in the stainless steel strainer, using baking paper on the bottom. than cooked water in a saucepan and set the strainer on the pan covered with cheesecloth and covered and cooked around 7-8 minutes.
Here dumplings are ready can eat them alone or add them to the soup
I did both ways but next time will be a dumpling soup recipe.
served with spring onions greens and homemade mushroom sauce and homemade chili sauce.
Here they are steamed first then cooked a little more in vegetable coconut cream soup.