Potato & Squash Steamed Dumplings (Monti)

IMG_0396These vegan steamed dumplings (or Monti, as European’s refer to them) are super delicious! Easy and fast to make and very simple ingredients. I was happy to come up with a good, meat-less recipe for steamed dumplings which are usually made with meat. To be honest with you, I liked these even more then the meat filled, steamed dumplings! I made a big batch of the potatoe, onion, and squash filling so that I can steam another fresh batch of these the next day as they do taste best steamed fresh! You can even make the filling 1 day in advance if you season it and add the olive oil to it. I made a big batch so we had these for dinner yesterday, and I have enough filling for another fresh batch of these for dinner again tonight!

Potato & Squash Steamed Dumplings (Monti) {Yields 38 Dumplings 6-8 Servings}

Ingredients:

  • 3.5 LB Yukon Gold Potatoes, Finely cubed
  • 1/2 Lareg Squash, Finely cubed
  • 2 Onions, finely chopped
  • 2 Packs of “Nasoya” Brand Egg Roll dough sheets (1 pack makes 19, which is how much I use for one batch. 2 packs will yield 38 dumplings total)
  • 3 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Mrs.Dash or another, Salt-Free seasoning
  • 3 TBS Olive Oil, for filling
  • 1/2 Cup Olive Oil, to spread on each steam pot layer & to dip each dumpling with

IMG_0398Directions:

1) Do the prep work first. Peel the potatoes, cut them into small cubes, put into a bowl of cold water. Then rinse and change the water. When ready to use, drain out all the water. *This is just to keep your potatoes from turning brown. Cut the squash in half. Wash and peel that half. Then cut it also into small cubes (same size  as your diced potatoes) and set aside in seperate plate. Peel and finely dice the onions and set aside in separate plate.

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2) Put all the filling ingredients in a big bowl. Drained potatoes, squash, and onions. Add 3 tsp Salt, 1/2 tsp Pepper. 1 tsp Mrs. Dash or another Salt-free seasoning. Add 3 TBS Olive Oil and mix thoroughly!

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3) Set up a dumpling making station. I do this by setting up a sheet of foil, the egg roll sheets, a small cup with water and a brush.

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4) Add 2 heaping TBS of filling to each egg roll sheet. Using the brush, wet the outlines of each egg roll dough sheet with water.

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5) Bring the opposite corners together and stick them together in the middle. Repeat with the other opposite corners. Seal together tightly!

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6) Using another brush, brush olive oil onto each pot layer. I used 2 steampot layers and fit 10 dumplings on one steam pot layer, 9 dumplings on the other. *1 egg roll dough pack makes 19 dumplings. I made 19 at a time for dinner and it was enough for 3-4 servings.

 

7) Dip the bottom of each dumpling into a plate of olive oil and put them into the steam pot layers. *Don’t put them too close to each other or the dough will stick together.

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8) Bring the bottom pot, filled 1/2 way with water to a boil. When it comes to a boil, put the steam pot layers with dumplings onto the pot. Reduce heat to Medium-High, cover with the lid on top, and cook for 30 minutes.

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9) After 30 minutes, turn heat off, and let them steam for another 5 minutes. These are best served hot, fresh off the steam pot! However leftovers can be microwaved.

*I covered the rest of the filling with plastic wrap and put it in the fridge so I could make a fresh batch of 19 more the next day for dinner. But if you have a bigger crowd then make all of them. Trust me!

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Lasagna Soup

IMG_0380This lasagna soup is a new family favorite! I got the recipe from my friend, Liz, who I met through social media and now we talk on a weekly basis. We just have a cool friendship, and I can’t wait to meet her in real life one day soon lol! Liz got the recipe from Pinterest years ago, and I tweaked it a bit. This was my first time making Lasagna soup and it was super delicious!!! After the first spoonfull I was wondering where this soup has been all my life lol. I was surprised at how easy and quick this recipe was. Hope your family will enjoy it too!

Lasagna Soup {Serves 4-6} 

Ingredients: 

  • 1 LB Mild Italian Sausage, ground meat
  • 2 TBS Olive Oil, for sauté
  • 1 Onion (finely diced)
  • 4 Garlic Cloves (minced)
  • 1/4-1/2 tsp Crushed Red Pepper Flakes (Depending on how Spicy you like it)
  • 1 tsp Salt
  • Pepper
  • 2 1/2 TBS Tomato Paste
  • 1/4 tsp Basil
  • 1 can Roasted Tomatoes
  • 2 Bay Leaves
  • 8 1/2 Cups Chciken stock OR 8 1/2 Cups water, boiled and mixed with the Better Then Bouillon paste (That’s what I did)
  • 2 Cups (1/2 box) Rotini Pasta
  • Mozzarella Cheese (1 block) To garnish
  • Parmesan Cheese (1 block) To garnish
  • Sour Cream, To garnish, *Optional

IMG_0373Directions:

1) Fill a medium pot with 8 1/2 cups filtered water and bring it to a boil. When it boils, turn burner off and add 8 1/2 tsp of Better Then Bouillon paste. Mix well and set aside for now.

2) In a large frying pan, heat up 2 TBS olive oil. Add the ground Mild Italian Sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is well cooked through and browned.

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3) Add 4 minced garlic cloves to the pan. Then add 1 tsp Salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it, I did 1/4 tsp). Add 2 1/2 TBS Tomato Paste. Mix everything thoroughly. Then add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes as you mix.

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4) Transfer everything from the frying pan to the pot of chicken bouillon water (or Chicken Stock) and bring to a boil. Add 2 bay leaves. Then turn the heat down to Low, and let it simmer, covered for 30 minutes.

5) After 30 minutes turn the heat up to Medium, Add the basil. Then add the pasta to the soup pot, and let it cook until the pasta is soft and cooked through about 10-15 minutes. Do not over cook the pasta will be too mushy!

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6) Garnish each bowl of soup with shredded mozzarella and Parmesan cheese, and sour cream (optional) I liked only cheese in my soup.

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7) To reheat, simmer on Medium heat for 5-10 minutes.

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Important note: After a few hours, the pasta in the soup expands and soaks in some of the broth so it is much thicker! Still tasted great, it just becomes a chunkier, thicker soup!

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