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Vegan Blanket Dumplings

These easy no fold blanket dumplings filled with a juicy vegan pork and mushroom filling, topped with black vinegar, chili oil crisp and spring onions.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Chinese, Fusion
Keyword: dumplings
Servings: 6

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.