Makes 14 dumplings 
Combination of 
http://www.madelinelu.com/new-blog/2017/1/20/homemade-vegan-dumplings
https://www.carrotsandflowers.com/best-damn-vegan-dumplings-recipe/ 

Dumpling Wrap

• 1 1/2 cups (220 g)  all-purpose flour
• 1/2 cup (115 ml) hot water
• pinch of salt

Dumping Filling

• 1 block tofu crumbled
• 1 medium-sized Chinese cabbage, chopped into small pieces
• 1 1/2 cup shiitake mushrooms, chopped into small pieces
• 1 tsp freshly grated ginger
• 4 cloves freshly grated garlic
• 1 spring onion, finely chopped
• 1/4 of a medium-sized purple onion, finely chopped
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tsp miso paste

1. To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. Bye then, the dough should be springy and soft.
   
2. ​While the dough is resting, prepare the filling. In a large skillet, heat the sesame oil on medium high. Add onions, garlic for a minute. Add tofu, shitake mushrooms, miso and ginger. Stir to combine. Then add Chinese cabbage. Cook for 8-10 minutes until the water from the tofu and veggies is cooked off.
   
3. On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.

From Smith & Daughters A cookbook (that happens to be vegan)
​Meatballs
200 g brown rice
olive oil
1 green capsicum, finely diced
1 red capsicum, finely diced
1 onion, finely chopped
2 tablespoons crushed garlic
100 g instant oats (blitzed to resemble rough flour)
80 g (1/2 cup) gluten flour
100 g (1/2 cup) tinned brown lentils
55 g (1/2 cup) chickpea flour
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon chilli flakes
1 teaspoon drief oregano
15 g nutritional yeast (optional)
1 teaspoon liquid smoke (optional)
2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
small handful flat-leaf parsley, finely chopped
small handful basil, finely chopped
1 tablespoon fresh thyme, chopped
olive oil spray

1. Cook rice in plenty of salted boiling water over medium heat until almost over cooked, about 20 minutes). Drain and set aside in large bowl.
2. Heat large glug of oil in a large frying pan over medium heat. Add the capsicum, onion and garlic and cook, stirring occasionally, for about 5 mins.
3. Add the cooked vegetables to the rice along with the remaining ingredients. Season to taste and mix well. Set aside in the fridge for atleast 1 hour.
4. Shape the mixture into small balls. If mixture is too wet add flour. Refrigerate until firm.
5. Heat nonstick frying pan with plenty of oil and fry the meatballs in batches over medium heat until golden brown all over. Alternatively spray the meatballs with olive oil and cook in a 170 degree oven on a baking tray on baking paper for 20-30 minutes, until golden brown.
​

.
80 ml (olive oil) plus extra
1/2 green capsicum (diced)
1/2 red capsicum (diced)
1 small onion, chopped
1 teaspoon salt
1 tablespoon crushed garlic
1.2 teaspoon sweet paprika
tiny pinch saffron (if available)
800g (tinned diced tomatoes)
1/2 teaspoon black pepper
small handful flat-leaf parsley, chopped 

Heat the oil in a saucepan over medium heat.
Add capsicum and onion.
Reduce temperature to low, add salt and took stirring occasionally for 10 mins.
Add garlic, cook for a few minutes before adding oregano, paprika and saffron.
Cook for 30 seconds, add tomato.
Cover the pan with a lid slightly ajar and cook on the lowest heat for 1 hour.
​Add the pepper and parsley and stir through.