Another day another Vegan recipe. That’s one of the many positive’s when it comes to being Vegan, I always have some sort of recipe floating in my head or tried that I want to blog about.
Bird’s gotta fly, fish gotta swim, vegan’s gotta eat!!
Last night I was craving dumplings / pot-stickers hard core, honest to god I wanted them so badly I was contemplating driving across the city to get my dumpling on. I am however extremely lazy and the last thing I wanted to do was drive an hour there and an hour back just for dumplings plus Dylan wouldn’t go with me!
So home made it was…..
The last time I made dumplings / pot-stickers was quite a while ago and they had meat in them so I wasn’t making those, I had a play around with spices and packed the dumplings with everything you would usually add minus the meat and they where amazing!
- I Pack of Dumpling Wrappers
- 1 Cup Shredded Chinese Cabbage
- ½ Cup Diced Spring Onions
- 1 Cup Shredded Coriander
- ¼ Cup Fresh Ginger Grated
- 3 Large Garlic Cloves Crushed
- 1 Red Chili
- ½ Cup Diced Bean Shoots
- ½ Cup Diced Water Chestnuts
- ½ Tsp Chinese 5 Spice
- 4 Tbsp Salt Reduced Soy Sauce
- 1 Tbsp Olive Oil
- 2 Cups Water
In a large bowl add the Chinese cabbage, spring onions, coriander, fresh ginger, 2 garlic cloves, 1/2 red chili, bean shoots, water chestnuts, Chinese 5 spice and 1 tbsp soy sauce.
Mix ingredients together thoroughly, cover with cling wrap and leave in the fridge for 30 mins.
Once mixture has marinated add a tsp of the mixture onto a single dumpling wrapper, fold in any way you wish and put to one side. Continue this until all the mixture is gone.
Place a large pan on medium heat and add 1/4Tbsp Oil and a quarter of the dumplings (or as many as you can fit in the pan).
Cook the dumplings for around 1 minute or until the bottoms are golden brown and the oil is gone, then pour in ½ cup water and cover with a lid to steam the tops of the dumplings, this should take around 2 minutes.
Whilst the dumplings are cooking make a chili dipping sauce by adding 1 clove crushed garlic to 3 Tbsp soy sauce and 1/2 red chili sliced.
Once all the dumpling are steamed through serve immediately. This recipe should serve 2 – 4 depending on how many dumplings you manage to get out of the mixture and how hungry people are, just increase the mixture amount if people are hungry as dumplings go fast!
The dumplings went like lightning in our house, they where really good and before we new it they where all gone which I feel is the sign of a good dumpling.
Are you as Dumpling obsessed as I am?
Do you have a Vegan Recipe for me to try?