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These delicious dumplings are packed full of flavour and will have your dining companions asking for seconds in a heartbeat! I have cooked these gyoza style but you can steam them, fry them or have them in soup.
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4

Ingredients

Dumpling Filling

  • 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

Instructions

  1. 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.
  2. 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.
  3. Put 1 tablespoon of vegetable oil in a non stick pan over medium heat.
  4. 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
  5. Serve with hoisin sauce, and drizzled with Kewpie mayo, scattered with kaffir lime and ginger.

Recipe Notes

Here I served the delicious dumplings with edamame and miso eggplant.