Dumplings for burgers | The Journal of Quebec

Portions: 12 | Preparation: 2 hours


  • 400 ml of textured vegetable protein
  • 3 cups of mushroom broth
  • 2 tbsp. to s. + 1⁄4 cup vegetable oil
  • 1 yellow onion, finely chopped
  • 1 clove of garlic, minced
  • 3 tbsp. to s. soy sauce
  • 1⁄2 tsp. liquid smoke
  • 1 C. teaspoon of truffle oil
  • 2 cups of gluten flour
  • 1⁄2 cup nutritional yeast
  • 1 C. celery salt
  • 2 tbsp. 1/2 teaspoon dried basil
  • 1⁄2 tsp. smoked paprika
  • 1⁄2 tsp. white pepper
  • 2 tbsp. mustard powder
  • 1 C. salt
  • Freshly ground black pepper, to taste
  • 2 L low-salt vegetable broth


  1. In a bowl, put the vegetable protein. Pour 2 cups of mushroom broth over the protein to rehydrate it. Reserve.
  2. In a skillet over medium heat, heat 2 Tbsp. to s. vegetable oil. Sauté onion and garlic until cooked through, but not colored. Remove from fire.
  3. Add the cooked onions and garlic, remaining vegetable oil, soy sauce, liquid smoke and truffle oil to the vegetable protein. Mix and set aside.
  4. In a second bowl, combine the gluten flour, nutritional yeast, celery salt, basil, smoked paprika, white pepper and mustard. Season with salt and pepper. Add the textured vegetable protein mixture, then knead in the bowl for a few minutes so that the ingredients stick together as much as possible.
  5. On the work surface, layer 4 layers of cheesecloth, about 45 × 30 cm (18 × 12 inches), and place the dumpling mixture on them. Form a cylinder about 25 cm (10 in) long, pressing the device with your hands to compact it. Wrap tightly in cheesecloth. Tie one end with string, tightening well, then twist the other end to squeeze the dumpling mixture into the fabric. Close with a string, place in a large container with an ovenproof lid, then cover with the remaining vegetable broth. The broth may not completely cover the surface of the meatballs, but that’s okay.
  6. Cover, then bake for 1 hour 30 minutes, turning with tongs halfway through cooking.
  7. When cooking is complete, remove with tongs and place on a cutting board or large plate. Using scissors, cut off the ends of the cheesecloth and gently unwrap. Cotton comes off very well when the roll is still very hot. If it is cold, the cotton will tend to get stuck in the dough. Let cool, then refrigerate for several hours until the “meat” is cold to the center.
  8. Slice meatballs, about 1.5 cm thick, or larger, as desired.
  9. Before serving, toast the desired number of meatballs over medium-high heat in a pre-oiled pan, about 2 to 3 minutes per side or until golden brown. Season with salt and pepper. The remaining meatballs can be frozen in an airtight container, sliding a sheet of parchment paper between each. They don’t need to be thawed before grilling, but they will take longer to cook.
  10. Save the cooking broth to make the barley and beef soup or the vegetable, pasta and white bean soup. You can also freeze it if needed.

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