Vegan Pan-Fried Dumpling Recipe
When I was in China I had a lot of different amazing dumplings and these days I’ve been really missing them. So I thought I godda create some awesome vegancrush dumplings! The filling always varies and the sauce in the filling makes the difference and is the key. I like to experiment and mix things together and this one just came out the way I wanted it to be. It´s almost like an explosion in your mouth as you don´t really expect how its gonna taste like and you don´t even need a dipping sauce for it yay + it´s really quickly done! Enjoy the recipe. 🙂
- ½ cub minced soy texture (soaked in water for 10min and drained)
- 5 cherry tomatoes (chopped)
- 1 tbsp curly parsley (chopped)
- 3 tbsp soy sauce
- 1 tbsp agave sirup
- 2 tbsp peanut butter (you can also use other nut butters)
- 1/4 cup water, plus more for assembly
- 12 dumpling wrappers (white round ones)
- pepper to taste
- oil for the pan
- little bowl of water (for the wrapping)
- Start frying the minced soy texture until golden brown than add the soy sauce, pepper and agave sirup.
- Add the tomatoes and combine than add the peanut butter and the water. The consistency should be thick and creamy almost like a paste. Give it a try and adjust the spices if you think you need more salt, pepper or agave.
- Now comes the wrapping part. Get one wrap and place little less than a teaspoon of the filling in the center of the wrap. Get yourself the little bowl of water and dampen the edges of each wrapper.
- There are several ways to do this next wrapping step, but the easiest way for first timers is to pinch the wrapper in half at a point in the middle and then fold the skins over twice on each side and make sure to close the edges. Repeat until all your filling is gone.
- Heat a non-stick pan over medium high and add a couple tablespoons of oil. Add the dumplings in a circular formation around the pan and allow them to fry on each side for a couple minutes. These are little pockets of light, joy, and deliciousness! 🙂
- I ate it without a dipping sauce but if you like some I recommend chili sauce or chinese black vinegar.