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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! #vegandumpings #veganplantbased #veganburgerpatties #impossibleburger #cookimpossible #plantbaseddumplings #plantbased #instanomss #veganrecipes #veganrecipeshealthy #veganrecipeseasy #veganrecipesdinner #xinjiang #islamfood #halachinese #halafood

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5 from 6 reviews

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!

Ingredients

Scale

Chili Powder Mix

 

Filling

  • 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.

Equipment

Notes

  1. Cook as many as needed and freeze the remainder.
  2. Or double the recipe to make a big batch to store in the freezer and cook as many as required for each meal whenever you are hungry!
  3. I recommend storing dumplings in the freezer overnight first to take shape instead of cooking immediately after folding!

Nutrition

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