ramyaramesh3007These easy no fold blanket 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 blanket 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 barely 30 minutes while traditional dumplings 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 and spring onions
Gluten free substitutes:
– Use extra firm tofu instead of vegan pork mince – in this case, add 3 tbsp corn starch to the filling so it sticks!
– Use gluten free soy sauce
– Use rice paper instead of dumpling wrappers
Vegan Blanket Dumplings
Ingredients
- 220 g vegan pork mince or crumbled 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 shaoxing wine
- 1 tbsp mushroom powder
- 1 tbsp sesame oil
- white pepper
- salt
- 15-16 dumpling wrappers
- 3 tbsp corn starch if using crumbled tofu
- 1 tbsp corn starch + 1/3 cup water
- 1/4 cup water more if you're frying more batches
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.
- Mix corn starch slurry.
- Add some oil to a pan. Add a spoonful of filling to the pan. Pan fry for 1-2 minutes.
- Line one side of the dumpling wrapper with corn starch slurry. Cover each spoonful with a dumpling wrapper.
- Add a splash of water and cover with a lid. Cook for 3-5 minutes on a medium flame.
- Place the dumplings on a plate and garnish with black vinegar, chili oil crisp and spring onions.