Cabbage-wrapped vegan dumplings with tomato sauce

This one was a merge of several recipes I came across in searching for the wonderful dish I ate at Viasko, a vegan restaurant in Berlin. It was a sort of ‘meaty’ minced thing, extremely tasty, wrapped in boiled cabbage and with a tomato sauce on top. I have no idea what the original recipe was, I didn’t ask the cook and I couldn’t find it online – it may have been tofu or seitan, but I decided to use beans and flour instead as I’m not very used to cooking tofu or seitan.

My dumplings turned out OK in terms of taste, but too hard in terms of consistency – I think because they had too much flour, therefore becoming like a veggie sausage which I could actually slice. Next time the plan is too put less flour, and perhaps some breadcrumbs as well for a spongier texture. Anyway, there are no pictures unfortunately but here it goes:

Vegan dumplings/sausage:

  • 1 tin of beans, mashed with a fork (I used a mix of beans, but you can use just one type, or even chick peas etc)
  • 1 cup of vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp soya sauce
  • 4 cloves of garlic, minced
  • 2 small shallots, minced
  • 1 cup of cornflour
  • 1/4 cup nutritional yeast
  • Salt & black pepper
  • Dried paprika and smoked paprika
  • All spice, dried chilli, dried marjoram

Mix all of these ingredients very well and don’t be shy with the spices. I didn’t use a blender because I like to feel rough bits of shallot and garlic. Wrap the resulting mix in small squares or rectangles of kitchen foil, in whatever shape you want – long and thin like a sausage, or in small dumplings like I did  (for me it was easier because the mix was a bit too liquid to make nice rolls – but I could have added less broth instead).

Then put the foil wraps in a steamer, and steam for about 40min. When you unwrap them, the dumplings inside the foil are nice, solid and loose.

In the meantime, cut the core of the cabbage and boil it for about 30 min. Let it cool down, and release the leaves one by one, putting aside in a separate plate. Wrap the dumplings in the leaves, and put them side by side in a ceramic oven tray.

For the tomato sauce (to go on top):

  • 1 tsp olive oil
  • 1 large tomato, chopped
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
  • 1 tin of (chopped) tomato
  • 1 tbsp of tomato paste
  • Salt & pepper
  • Lots of paprika, and cayenne pepper for spice
  • Juice of 2 lemons

Toss all of these (the oil, shallots, garlic and chopped tomato first, then the tinned tomato etc) into a small pan and let it simmer in low heat for about 20min.

Pour on top of the cabbage-wrapped dumplings and heat everything for a final 5min in the oven. Serve with white rice.


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