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    Home » Diet » Vegan » VEGAN PLANT-BASED DUMPLINGS

    VEGAN PLANT-BASED DUMPLINGS

    Dec 3, 2020 · 12 Comments

    Jump to Recipe·Print Recipe
    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

    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! Today, I used Impossible Foods plant-based burger patty for a healthier Vegan, Plant-Based Dumplings! These makes for an excellent plant based meals!

    VEGAN PLANT-BASED DUMPLINGS

    This recipe is adapted from Chef May Chow after she and Impossible Foods held a virtual zoom cooking class for myself and a few other food bloggers! It was so much fun!

    Similar to Chef May, in my household, there was never a recipe. It was always "Free Styled." We would sit around the kitchen dining table, folding hundreds of little dumplings and freeze them over later consumption. You would never just make one dumpling (or six for only one meal!). It had to be an event!

    Sounds it is with my mom, my grandma, some aunties or all together. Ever wonder how argumentative Cantonese sounds? Or cacophony of clatter when that many people gather around a kitchen dining table? They could be saying the nicest thing but still, they sound like utter chaos!

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    chef may chow at lil bao in hk
    Chef May Chow @ Lil Bao in Hong Kong

    At Little Bao in Hong Kong, Chef May Chow loves to reimagine Chinese favourites in a fresh, casual-cool way - much like how I like to find modern Chinese cooking, Asian inspired dishes with healthy vegan substitutes. Our recipes are delicious and makes for great plant based recipes for beginners and those exploring a plant based diet.

    Her Happy Paradise XinJiang Dumplings is a recipe modified from Impossible Cookbook, XinJiang Pockets. We've loosely adapted it to fit our taste preference (mainly to reduce the amount of cumin present in the much-loved meat pockets from Islam Food 清真牛肉館 a popular Halal/Chinese restaurant in Kowloon. If you ever get a chance to visit Hong Kong, their juicy turnovers are a must-try!

    VEGAN PLANT-BASED DUMPLINGS

    Make the Szechuan chili powder: In a small bowl, whisk together all of the ingredients. Set aside.


    Make the filling: In a small skillet over medium-low heat, toast cumin seeds until darkened and fragrant. (Should take about 5 minutes).

    Transfer cumin seeds to a cutting board and coarsely chop.


    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.


    Wrap dumplings: Place dumpling wrappers on a work surface. Spoon 1 tablespoon of the Impossible mixture into the center of the dumpling wrapper.


    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.

    I recommend storing dumplings in the freezer overnight first to take shape instead of cooking immediately after folding!

    VEGAN PLANT-BASED DUMPLINGS


    Best Way To Cook Dumplings:

    Dumplings are delicious whether you pan-fried them or boil them in hot water and add soup later! Both methods are excellent and go well with some chilli oil or xo sauce. Depending on the time of day, a side of tea or beer also makes a great pairing!

    How To Pan Fry Dumplings:

    Heat vegetable oil in a large skillet over medium heat. Working in batches of approximately 6 dumplings each time, add dumplings in a single layer and cook until bottoms begin to brown.


    Add ½ 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. It should take about 2 more minutes.

    Repeat with remaining dumplings, adding more vegetable oil as needed.

    Pan fried dumplings taste best with a charred bottom!

    How To Boil Dumplings:

    Boil oil hot water in a medium pot.

    Once the water is boiling, add frozen dumplings. The water will settle.

    Once the water is boiling again, transfer the dumplings to a bowl.

    Add some of the hot water to the bowl with dumplings, add some finely chopped green onions, xo sauce, ground white pepper, some soy sauce or chicken stock if you prefer.

    Boiled dumplings also make for a fantastic comforting meal!

    DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

    VEGAN PLANT-BASED DUMPLINGS

    Print

    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
    Print Recipe
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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!

    • Author: Nancy
    • Prep Time: 30
    • Cook Time: 5
    • Total Time: 35 minutes
    • Yield: 30 dumplings 1x
    • Category: appetizer, snack
    • Method: Boil, Pan Fry
    • Cuisine: Chinese
    • Diet: Vegan

    Ingredients

    Scale

    Chili Powder Mix

    • ½ tsp garlic powder
    • ½ tsp ground black pepper
    • ½ tsp hot paprika
    • ½ tsp red chili powder
    • ¼ tsp ground cumin
    • ½ tsp kosher salt
    • ½ tsp sugar
    • ¼ tsp white sesame seeds

     

    Filling

    • ¼ 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 ½ 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

    mixing bowls https://amzn.to/37hlwJb

    mixing bowls

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    Mandoline Slicer

    mandoline slicer

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    Impossible Cookbook https://amzn.to/366D6jQ

    Impossible Cookbook

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    zwilling-kitchen-scissors https://amzn.to/31OrgIJ

    kitchen scissors

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    spray-oil-mister-bottle https://amzn.to/3nPIiiQ

    spray oil mister bottle

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    smoked paprika

    smoked paprika

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    sesame seeds

    sesame seeds

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    soy sauce

    soy sauce

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    instant pot

    Instant Pot Duo

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    cumin powder

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    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

    • Serving Size: 30 dumplings
    • Calories: 241
    • Sugar: 4.2 g
    • Sodium: 661.7 mg
    • Fat: 9.9 g
    • Carbohydrates: 35 g
    • Protein: 8.1 g
    • Cholesterol: 5.7 mg

    Keywords: plant based, vegan, impossible foods, impossible burger, chinese recipes, halal, islam food, chinese dumplings, dumpling recipe, vegan dumplings, plant based dumplings, meat alternative

    Did you make this recipe?

    Tag @instanomss on Instagram and hashtag it #instanomss

    Recipe Card powered byTasty Recipes

    VEGAN PLANT-BASED DUMPLINGS

    PIN THE ABOVE IMAGE TO YOUR VEGAN RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

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    Reader Interactions

    Comments

    1. Sean says

      December 20, 2020 at 10:26 am

      I've tried my hand at veggie dumplings and faux-meat dumplings a couple of times now, but getting the right texture is always tricky. I didn't know there WAS an impossible cookbook, and I'm delighted that it seems to be so culinarily diverse! Love your take on this recipe, and thanks for sharing!

      ★★★★★

      Reply
      • Nancy says

        December 21, 2020 at 11:07 am

        I agree that so many other plant based meat alternatives tastes so funny and much like cardboard but I really think Impossible really did good with HEME. It really has that bite mouthfeel! hope you get to try it and try their cookbook!

        Reply
    2. Terri says

      December 14, 2020 at 5:18 pm

      I love that these are vegan - fantastic having this option in a dumpling!

      ★★★★★

      Reply
      • Nancy says

        December 14, 2020 at 6:46 pm

        especially when you can make it like a regular meat dumpling!! instead of the typical bok choy celery veggie dumplings!!

        Reply
    3. Kristen says

      December 13, 2020 at 6:14 pm

      So intrigued but there filling made with impossible meats. Definitely have to give it a try if I can find the product. Haven’t seen it in Calgary yet.

      ★★★★★

      Reply
      • Nancy says

        December 14, 2020 at 4:59 pm

        they are available at all sobey's thrifty's locations.

        Reply
    4. Sharon says

      December 09, 2020 at 10:22 am

      How fun would it be to make a landslide of dumplings with a hoard of family members?! I love the idea of using the plant-based burger and the chili spice blend alone is a great recipe! Thanks, Nancy. 🙂

      ★★★★★

      Reply
      • Nancy says

        December 14, 2020 at 4:59 pm

        it's fun and makes a day go by quickly! 🙂

        Reply
    5. Sadia Malik says

      December 08, 2020 at 9:51 pm

      These dumplings are delicious and vegan so good

      ★★★★★

      Reply
      • Nancy says

        December 14, 2020 at 4:58 pm

        any way we can boost the veggie intake right? 🙂

        Reply
    6. Laura says

      December 08, 2020 at 11:07 am

      These look so good!! I love dumplings but I don’t think I’ve ever had a vegan one. I’m super excited to try it out! Thanks for the great recipe

      ★★★★★

      Reply
      • Nancy says

        December 14, 2020 at 4:58 pm

        can't wait to see your recreations and thoughts!

        Reply

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    nancy wu nomss.com

    Hi, I'm Nancy!

    I'm a finance professional and a Mommy to a toddler girl based Vancouver, BC, Canada.

    I love modern Chinese cooking, Asian inspired recipes and healthy vegan / vegetarian / plant-based substitutes focused on healthy family, wellness and sustainability.

    For skincare, beauty and Motherhood, visit our sister blog hellonance.com

    More about me →

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