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 Time35minutes
Cook Time15minutes
Total Time50minutes
Servings4
Ingredients
Dumpling Filling
1 400grampack Funky fields ‘Minced’ plant based protein
Thumb sized piece of Root Ginger – peeled and minced/microplaned
2Kaffir lime leaves – vein removed and thinly sliced
4sprigs of Coriander including stalks - chopped
½small onion - finely chopped
½teaspoonSalt
2TablespoonsHoisin Sauce
½cupcabbage – thinly sliced
1packet dumpling wrappers I used the round variety
Garnish – Optional
1tablespoonpickled ginger – sliced
1Kaffir lime leaf - thinly sliced
Hoisin Sauce
Kewpie mayo
Oil for frying
Instructions
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.
Recipe Notes
Here I served the delicious dumplings with edamame and miso eggplant.