Pepper, Edamame & Spring Onion Stuffed Dumplings with Soy & Chilli Dip

Total time 50 mins
30 mins preparation time
20 mins cooking time

These easy Chinese-style vegan dumplings with dip are the perfect lunchtime snack. Or serve with other Asian dishes for a bigger feast! Created by Henry and Ian of plant-based food channel BOSH!

Ingredients

4 portion(s)

For the dumplings:

225 g
frozen or fresh edamame beans
1 
small banana shallot
2 
garlic cloves
4 
red peppers
4 
spring onions
 ½ 
thumb sized piece of ginger
1 tsp
brown sugar
1 
pack of dumpling wrappers (pot stickers)
30 ml
vegetable oil
Salt

For the soy & chilli dipping sauce:

2 tbsp
rice vinegar
2 tbsp
mirin
1 
red chilli

Before you start:

Clean cloth | Mixing bowl | Deep frying pan with lid

Preparation

Step 1

If from frozen, cook the edamame beans. Place the edamame beans in a small microwavable bowl and cover with boiling water. Leave for at least 5 minutes, or however long it states on packet. After 5 minutes, drain the water and place the bowl in the microwave, cook for 3 minutes.

Step 2

Prepare the ingredients - finely chop the edamame beans. Peel and dice the shallot and garlic. Finely dice the red peppers. Trim and finely slice the spring onions. Peel and grate the ginger.

Step 3

Make the filling - in a large bowl, mix together the chopped edamame beans, diced shallot, diced garlic, diced red peppers, sliced spring onions, grated ginger, sugar, soy sauce and a pinch of salt. Mix well, before using your hands to knead the mixture until it roughly holds together.

Step 4

Shape the dumplings. Use a teaspoon to spoon a small amount of the mixture into each dumpling wrapper, crimping the wrapper in your hand with a little water spread on the wrapper to help close it. Keep the other wrappers wrapped in cling film whilst you fill each one to avoid drying.

Step 5

Cook the dumplings. Place a large pan over a medium heat and add the vegetable oil. Once warm enough to fry, add the dumplings to the pan and cook for around 2 minutes until crispy and golden on the flat side (you will have to do this in batches - between 8-10 dumplings at a time).

Step 6

After 2 minutes, add a splash of water (around 100-120ml) to the pan. Place the lid on top of the pan, allowing the dumplings to steam for 3 minutes. After 3 minutes, remove the lid to allow the water to steam off and cook the dumplings for another couple of minutes in the oil to allow them to crisp up again. Repeat this process, keeping the finished dumplings warm.

Step 7

Make the dipping sauce - deseed and slice the red chilli. Place the Kikkoman soy sauce, rice vinegar, mirin, toasted sesame oil and chopped chilli into a bowl and mix together.

Step 8

Serve the dumplings on a large serving plate, with the dipping sauce on the side.

Recipe-ID: UK115

Recipe as PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

If from frozen, cook the edamame beans. Place the edamame beans in a small microwavable bowl and cover with boiling water. Leave for at least 5 minutes, or however long it states on packet. After 5 minutes, drain the water and place the bowl in the microwave, cook for 3 minutes.

Prepare the ingredients - finely chop the edamame beans. Peel and dice the shallot and garlic. Finely dice the red peppers. Trim and finely slice the spring onions. Peel and grate the ginger.

Make the filling - in a large bowl, mix together the chopped edamame beans, diced shallot, diced garlic, diced red peppers, sliced spring onions, grated ginger, sugar, soy sauce and a pinch of salt. Mix well, before using your hands to knead the mixture until it roughly holds together.

Shape the dumplings. Use a teaspoon to spoon a small amount of the mixture into each dumpling wrapper, crimping the wrapper in your hand with a little water spread on the wrapper to help close it. Keep the other wrappers wrapped in cling film whilst you fill each one to avoid drying.

Cook the dumplings. Place a large pan over a medium heat and add the vegetable oil. Once warm enough to fry, add the dumplings to the pan and cook for around 2 minutes until crispy and golden on the flat side (you will have to do this in batches - between 8-10 dumplings at a time).

After 2 minutes, add a splash of water (around 100-120ml) to the pan. Place the lid on top of the pan, allowing the dumplings to steam for 3 minutes. After 3 minutes, remove the lid to allow the water to steam off and cook the dumplings for another couple of minutes in the oil to allow them to crisp up again. Repeat this process, keeping the finished dumplings warm.

Make the dipping sauce - deseed and slice the red chilli. Place the Kikkoman soy sauce, rice vinegar, mirin, toasted sesame oil and chopped chilli into a bowl and mix together.

Serve the dumplings on a large serving plate, with the dipping sauce on the side.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05
06
07
08

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.