Vegan Pan Fried Dumplings
Crispy 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.
Servings: 15 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.