Plant-based Mince Dumplings- 30 Dumplings
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Plant based mince combined with sweet and crunchy water chestnuts, umami-rich shitake mushrooms and just a hint of roasted Sichuan peppercorns to take this deliciously juicy filling to the next level - these dumplings are sooo good they beat your regular pork dumpling any day!
Ingredients for Plant-based Mince Dumplings230g plant-based mince
5 dried shitake mushrooms 50g water chestnuts (diced) - each peeled chestnut weighs about 15-20g 1 teaspoon grated ginger 2-3 spring onions (finely sliced) 1 teaspoon Shaoxing wine (contains gluten) 1 tablespoon light soy sauce 1 teaspoon sesame oil 1 teaspoon Sichuan peppers, toasted and ground using a mortar and pestle Salt and white pepper, to season 1 pack (30 pcs) dumpling wrappers Ingredients for Dipping Sauce1/3 cup (80 ml) soy sauce
2 ½ tablespoons rice vinegar 1 teaspoon chili oil or 1 finely chopped red chili padi 1 tablespoon ginger, cut into matchsticks |
Recipe |
Dipping Sauce
Filling and Sealing the Dumplings
To Make Boiled Dumplings from Fresh or Frozen Dumplings
To Make Pot-stickers from Fresh or Frozen Dumplings
Steaming Dumplings in a Bamboo Steamer
If Freezing the Dumplings For Later
Notes: Dumplings will keep in the freezer for up to 3 months
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