We eat quite a varied diet in our house, but I am conscious that I often default to basing a meal around the “meat” element when I’m planning dinner. I’m honestly not sure why? Along with a lot of other kiwis, my family enjoys vegetarian and vegan meals and no one ever asks, “Where’s the meat?” With that in mind, I was definitely excited at the opportunity to try out Funky Field’s new plant-based mince!
Then my doubts crept in. I wondered what it would taste like? Smell like? And how would it cook? What is it actually made out of even?!
It is currently stocked exclusively at Countdown stores for the next three months, so on our weekly shop I bought a pack and decided to make these Chinese style dumplings.
So how was it? You guys… I LOVED it! The ‘mince’ contains soybeans, coconut, beetroot (which gives it its colour) wheat, almonds and tomatoes. It contains 18% protein and 10% fat. And it really tastes GOOD!! So good that my husband asked for seconds and if there were thirds, he would have gobbled them right up too!
I honestly believe that Countdown is leading the way in responding to NZers needs. With one in ten kiwis being exclusively, or often, vegetarian, stocking Funky Fields ‘minced’ is just another way they are supporting our changing dietary requirements.
If you are on the fence, I urge you to pick up a packet of Funky Fields and give it a whirl. I think you’ll enjoy it as much as me!
- 1 400 gram pack Funky fields ‘Minced’ plant based protein
- Thumb sized piece of Root Ginger – peeled and minced/microplaned
- 2 Kaffir lime leaves – vein removed and thinly sliced
- 4 sprigs of Coriander including stalks - chopped
- ½ small onion - finely chopped
- ½ teaspoon Salt
- 2 Tablespoons Hoisin Sauce
- ½ cup cabbage – thinly sliced
- 1 packet dumpling wrappers I used the round variety
Garnish – Optional
- 1 tablespoon pickled ginger – sliced
- 1 Kaffir lime leaf - thinly sliced
- Hoisin Sauce
- Kewpie mayo
- Oil for frying
Mix all your filling ingredients together. Put a teaspoon of mixture in the microwave, or fry in a pan for 30 seconds, and taste for seasoning. Adjust if needed.
Place 4 of your dumpling wrappers on a lightly floured work surface and spoon about 1 teaspoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Or use a nifty tool like I did, I got it from Ali Express. Place on baking paper. Repeat until finished.
Put 1 tablespoon of vegetable oil in a non stick pan over medium heat.
Place 8 to 10 dumplings in the pan, do not overcrowd, and add ¾ cup of water in the pan and put a lid on it. Cook until the water has evaporated and they have browned nicely, turn and cook the other side
Serve with hoisin sauce, and drizzled with Kewpie mayo, scattered with kaffir lime and ginger.
Here I served the delicious dumplings with edamame and miso eggplant.