VEGAN PLANT-BASED DUMPLINGS
I love dumplings! I can eat dumplings for breakfast, lunch, dinner or as a snack! There are so many variations to making the dumpling fillings - pork, chicken, prawns, mushrooms, you name it! Reimagine Chinese favourites in a fresh, casual-cool way, I used Impossible Foods plant-based burger patty for a healthier Vegan, Plant-Based Dumplings!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp hot paprika
- 1/2 tsp red chili powder
- 1/4 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp white sesame seeds
- 1/4 tbsp cumin seeds
- 6 tbsp (40g) Chinese pickled daikon radish, finely chopped
- 3 green onion, white and green parts, finely chopped
- 1 recipe Chili Powder Mix (above)
- 12 oz (340g) Impossible™ Burger
- 2 tbsp vegetable oil
Instructions
- 1
Make the Szechuan chili powder: In a small bowl, whisk together all of the ingredients. Set aside.
- 2
Make the filling: In a small skillet over medium-low heat, toast cumin seeds until darkened and fragrant. (Should take about 5 minutes).
- 3
Transfer cumin seeds to a cutting board and coarsely chop.
- 4
In a large bowl, put daikon, green onion, 2 tablespoons of water, and Szechuan chili powder. Whisk to combine. Crumble the Impossible™ Burger into the bowl. Mix the ingredients together gently with your hands until well combined.
- 5
Wrap dumplings: Place dumpling wrappers on a work surface. Spoon 1 tablespoon of the Impossible mixture into the center of the dumpling wrapper.
- 6
Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal.
- 7
Cook dumplings: Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown.
- 8
Add 1/2 cup water, cover and cook for about 3 minutes; check from time to time and cook until the water has evaporated completely and the bottoms are crisp and golden brown. Should take about 2 more minutes.
- 9
Repeat with remaining dumplings, adding more vegetable oil as needed.