ramyaramesh3007Crispy pan-fried shu mai style no fold dumplings filled with a juicy vegan pork and mushroom filling, topped with black vinegar, chili oil crisp and spring onions.
These easy pan fried no fold dumplings are to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with mushrooms and aromatics.
Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.
The best part about this recipe is there’s no folding so you save a lot of time. This took me about 40 minutes while traditional dumpling would probably take around more than an hour.
Ingredients You Need
- dumpling wrappers – use circular or square wrappers for the layers
- filling – vegan pork mince or tofu for a wholefood option
- shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
- toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions
Gluten free substitutes:
– Use extra firm tofu instead of vegan pork mince
– Use gluten free soy sauce
– Use rice paper instead of dumpling wrappers.
Vegan Pan Fried Dumplings
Ingredients
- 220 g plant based mince or extra firm tofu
- 1 cup minced shitake mushrooms
- 1 stalk spring onion
- 3 cloves garlic
- 2 tsp minced ginger
- 2 tbsp light soy sauce
- 1 tbsp shao xing wine
- 1 tbsp mushroom powder
- 1 tbsp sesame oil
- white pepper
- salt
- 15-16 dumpling wrappers
- 2 tsp corn starch +1/3 cup water
Toppings
- spring onions
- black vinegar
- chili oil crisp
Instructions
- Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and sesame oil.
- Add a spoonful of filling to each dumpling wrapper and fold it inwards.
- Add olive oil to a pan and place the dumplings on top. Pan fry until light golden.
- Add corn starch slurry and cover with lid for about 5 minutes. Once dumplings are fully cooked (wrappers will become translucent) and there will be a nice brown crispy skirt, take them off the heat and transfer to a plate.
- Top with chili oil crisp, black vinegar and spring onions.