Recipe + photo by April Vier
We made the dumplings with certified vegan Jada plant-based porkless mix. These dumplings are very tasty. Feel free to steam or boil instead of our frying pan. See this Bon Appétit article for an optional dumpling cooking method. Enjoy 🙂
material
Filling
- 1 package of Jada Porklace Mix
- 1 tbsp. ground ginger
- 1 tbsp. chopped garlic
- 1 tbsp. soy sauce
- 1 tbsp. Toasted sesame oil
- 4 scallions diced
DIP
- 1 tbsp. soy sauce
- 1 tbsp. Chinese black vinegar
- 1 tsp. chili oil
- 1 tsp. Toasted sesame oil
- 1 finely chopped shallot
- 1 package of pre-made dumpling wrappers (If frozen, defrost according to package directions)
- 1 tsp. Vegetable oil for frying
directions
- Prepare excess porkles mixture per directions in the box for shredding. Pan fry until golden brown.
- In a large bowl, combine the cooked Jada plant-based pork, ginger, garlic, soy sauce, toasted sesame oil and four diced scallions.
- Mix all the ingredients together and keep aside.
Instructions for folding dumplings
- Scoop about two tablespoons of dumpling filling into the center of the wrapper.
- Wet the outer edges of the dumpling wrapper by dipping your finger into a small bowl.
- Fold both sides in a half-moon shape. Seal the edges in the pleats. Once you have sealed the dumplings, press the pleated side firmly with your fingers to make sure the dumpling is well sealed.
panfry
- Heat a teaspoon of oil in a frying pan over medium heat.
- Panfry the dumplings until golden brown on each side.
- Add two tablespoons of water to the pan and cover to steam the dumplings for a few minutes.
- Remove the lid and allow excess moisture to evaporate.
Jumping sauce
- Add soy sauce, Chinese black vinegar, chili oil, toasted sesame oil and a finely chopped scallion to a bowl.
- Combine ingredients and serve.
- Eat as much as you can and enjoy! 🙂