Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I’m planning to make and freeze these for a party as you suggested. So I have to defrost before boiling? Thank you! Can’t wait to try!
Whole wheat flour tastes bitter to me. What other kinds of flour can be used and in what amounts?
Does anyone have an idea for a gluten free dumpling wrap?
Thank you, Marilyn. I hadn’t thought of that.
use rice paper wrappers, its cheap and gluten free. Cut to size, dip in warm water and wrap like a present. Don’t boil the dumplings, pan fry or bake it.
It looks in the photo that the dumplings are fried/crispy. Could they be cooked in an air fryer after boiling (or instead of boiling) to get crispy? I love dumplings – thanks for this recipe.
those are definitely boiled. If you air fryer them after boiling (you do need to boil or steam them first), they’ll likely dry but why not give it a try!
They are boiled dumplings, not fried.
I don’t have a food processor. Can I buy pre-made dumpling skins?
Yes. They have vegan dumpling skins.