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Dumplings & Chilli Sauce

V
V*
DF
GF
Serves
2-3
Cook Time
45 minutes

I’ll be the first to admit that some dishes that cannot be replicated without meat. But dumplings and dumping adjacent dishes (like filled pastas) are not one of them. My go-to when looking to recreate the texture of something meaty is almost always a mushroom. Shiitakes hold their bite well but you really could use most varieties.

I’ll be the first to admit that some dishes that cannot be replicated without meat. But dumplings and dumping adjacent dishes (like filled pastas) are not one of them. My go-to when looking to recreate the texture of something meaty is almost always a mushroom. Shiitakes hold their bite well but you really could use most varieties.

IngredientsMethod

Ingredients

For the filling
  1. Chinese cabbage or white cabbage |200g| very finely chopped
  2. Salt |½ tsp|
  3. Neutral oil |1 tbsp|
  4. Garlic cloves |3| grated
  5. Ginger |2 inches| grated
  6. Shiitake mushrooms |150g| finely chopped
  7. Extra firm tofu |300g| crumbled
  8. Spring onions |3| finely sliced
  9. Soy sauce |1 tbsp|
  10. Vegetable bouillon powder |1 tsp|
  11. White pepper |¼ tsp|
  12. Caster sugar |1 tsp|
  13. Cornflour |1 tbsp|
  14. Water |2 tbsp|
  15. Sesame oil |1 tsp|
  16. MSG |½ tsp|
To wrap
  1. Dumpling or wonton wrappers |Around 30| use an eggless version for a vegan recipe
  2. Water |Small bowl| for sealing
For the chilli crisp sauce
  1. Chilli crisp (Lao Gan Ma) |3 tbsp|
  2. Black vinegar |1 tbsp|
  3. Soy sauce |2 tbsp|
  4. Sesame oil |1 tsp|
  5. Caster sugar |1 tsp|
To serve
  1. Coriander |Large handful| roughly chopped

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Stir-fry the filling
  1. Heat the oil in a large frying pan or wok over a medium-high heat
  2. Add the garlic and ginger and fry for 30 seconds until fragrant
  3. Add the tofu, mushrooms and cabbage and stir-fry for 8–10 minutes until any moisture has cooked off
  4. Tip into a bowl and leave to cool completely
Season the filling
  1. Once cooled, mix through the spring onion, soy sauce, bouillon powder, white pepper, sugar, cornflour, water, sesame oil and MSG until well combined
Wrap the wontons
  1. Place a teaspoon sized amount of filling in the centre of the wrapper
  2. Wet the edges with a little water
  3. Push the filling downward through the base of the wrapper, pressing out any air and simultaneously squeeze the edges together firmly to seal
  4. You can also be more ambitious with different styles and pleats, there are good tutorials online
  5. Repeat with the remaining filling and wrappers
Cook
  1. Bring a large pan of water to the boil
  2. Cook the wontons in batches for 3–4 minutes, until they float to the surface and the wrapper is translucent
  3. Remove with a slotted spoon and drain well
Make the sauce
  1. Meanwhile, combine the chilli crisp, black vinegar, soy sauce, sesame oil and sugar in a small bowl
Serve
  1. Toss the warm wontons through the chilli crisp sauce
  2. Toss through the coriander too if using
  3. Alternatively, spoon the sauce and coriander over

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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dumplings-chilli-sauce