Vegan pumpkin and tofu dumplings
Plant-based vegan dumplings with tofu made from roasted Hokkaido pumpkin. These versatile little dumplings are perfect for vegan and vegetarian dishes, but also pair wonderfully with meat-based meals.
Preparation: 1h 30 min
Easy
Preparation: 1h 30 min
Easy
Ingredients:
- 2000 g water
- 180 g tofu
- 400 g hokkaido
- 20 g salt
- 3 g salt
- 20 g lemon juice
- 100 g potato starch
- 160 g wheat flour 450
Method of cooking:
- Preheat the oven to 180°C with the convection function.
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