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!

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!

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!

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!

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!

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