Dumplings and Veggie Proteins

I created the dumpling recipes in this chapter specifically for plunking into wot, since I adore the way they soften and absorb whatever sauce you throw ’em into. They’ll hold their shape best if you give them time to set up in the fridge for a few hours, and they’ll heat up quickly in any slow-simmering sauce. The dumplings can also be enjoyed hot on top of wot, if you want them to hold their shape a bit more, or served as hot appetizers by themselves or with a dipping sauce.

Even though nearly all the other recipes in this book are gluten-free, I’ve chosen to include a gluten-based recipe as an option for soy-free folks and for those who aren’t sensitive to gluten. This recipe is lightly seasoned to be compatible with Ethiopian flavors, and the soft, slow-cooked onion and chickpea flour help give it a great texture that slices well. You’ll also find a recipe for quick chickpea tofu, which is used as an ingredient in various recipes throughout the book, along with a recipe for a tofu patty that’s a great way to use up leftovers.