These vegan high-protein dumplings combine vegan mince, tofu, and vegetables in savory wrappers with garlic, ginger, and a flavorful sauce. The recipe makes around 60 dumplings, making it a useful option for batch cooking, sharing with a crowd, or stocking up for easy meals.
Ingredients
Filling:
- 250 g vegan mince
- 360 g firm tofu
- A handful of chopped cabbage
- 1 carrot
- 5 cloves of garlic
- 1 small piece of ginger
- 2 spring onions
Sauce for the filling:
- ½ teaspoon white miso paste soybean paste
- ½ teaspoon gochujang hot red pepper paste
- 2 tablespoons soy sauce
- 1 tablespoon vegan fish sauce
- 1 tablespoon maple syrup
- A splash of unagi sauce
- A pinch of salt
- ½ teaspoon of 5 spice Chinese seasoning
- ½ teaspoon of garlic granules
- Freshly cracked pepper
For the wrapping:
- 60 dumpling wrappers
- Water
Serve with:
- 2 tablespoons soy sauce
- Sesame seeds
- Spring onions green parts
- Chili oil
Instructions
- Sauté the mince with a splash of oil (I used olive oil).
- In the meantime, add the tofu to a food processor and pulse for a few minutes to crumble it. Once the mince has browned, add the tofu and sauté for 4-5 minutes, stirring occasionally.
- In the same food processor, add the cabbage, carrots, garlic, and ginger, and pulse until you get small pieces. Then add the pulsed veggies and the white parts of the chopped spring onions and sauté for 3-4 minutes until the aromatics release their flavours, stirring occasionally.
- In the meantime, prepare the sauce by mixing all the ingredients together along with a bit of warm water (around 50ml).
- Add the sauce into the pan and stir it through for a few minutes.
- Taste to adjust the seasoning to your preference, then transfer the mixture into a large bowl, add the green parts of the spring onions, mix, and set aside to cool down.
- Then add a teaspoon of the filling in the centre of each dumpling wrapper, and use your finger to add some water to the sides of the wrap. Fold and pleat the edges to seal the dumpling securely. You can start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top.
- Place the dumplings you want to cook immediately in a warm pan, along with some oil, for a couple of minutes, to give them a nice crispy bottom, then add 50ml or so of warm water, cover the pan to create steam, and cook them for 2-3 minutes.
- Once the water has evaporated, add the soy sauce and a sprinkle of sesame seeds and sauté for a minute or two until they get a lovely color.
- Serve with some steamed rice, edamame beans, and chili oil to complete the experience!