Tantric dumplings

A delicious wheat dumplings stuffed with shredded greens , seitan and spices that is served with a delicious sauce

3 Tbsps roasted sesame oil

6 Basic Seitan medallions

2 cups nappa greens - shredded

1 cup daikon radish - grated

1 Tbsp ginger root - minced

2 cups bok choy leaves - shredded

1 bunch green onions (scallions)

3 Tbsps soy sauce

1 tsp apple cider vinegar (or rice vinegar)

1 cup Barley - cooked

1 lb Pierogies dough

2 cups Sweet and Sour Sauce

• Heat a skillet (or wok) and add sesame oil.
• Chop up the seitan into small chunks and sear in the oil; then add shredded nappa, grated daikon radish, minced ginger root, shredded bok choy and chopped scallions.
• Stir fry this mixture with soy sauce and vinegar, for 2 more minutes.
• Mix in the cooked barley, then remove from flame. Mixture should be lightly cooked, but not well done. Allow to cool to room temperature.
• Roll out chilled pierogi dough to 1/4 inch thickness and cut out 3 inch rounds.
• Stuff the pierogi rounds by spooning one tablespoon of mixture onto one side of the round.
• Wet the edge of the dough and fold it over the filling.
• Crimp the edges with a fork to seal (what is now a) dumpling. When all dumplings are completed, place them in a large skillet and cover with cold water.
• Heat skillet slowly and bring it to a boil. Simmer dumplings 5 minutes. Remove and cover with heated Sweet and Sour Sauce
  .