Pepper, Edamame & Spring Onion Stuffed Dumplings with Soy & Chilli Dip
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!
For the dumplings:
For the soy & chilli dipping sauce:
Before you start:
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.
Recipe as PDF
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