Vegetarian Chinese Dumplings: A Flavorful Journey Through the Senses

Allergens

Soy

Ingredients

• 200g vegetarian ground meat substitute (e.g., textured soy protein or mushroom mince)
• 1 cup finely chopped bok choy
• 1/2 cup diced shiitake mushrooms
• 1/4 cup grated carrots
• 1/4 cup finely chopped green onions
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 200g dumpling wrappers
• Water, for sealing the dumplings
• 3 cups vegetable broth

Instructions

1. a. In a large bowl, combine the vegetarian ground meat substitute, bok choy, shiitake mushrooms, grated carrots, and green onions. b. Add soy sauce, sesame oil, cornstarch, minced garlic, and grated ginger to the bowl and mix well. c. Place a small spoonful of the mixture onto each dumpling wrapper, and moisten the edges with water to seal them into dumplings. d. In a large pot, bring vegetable broth to a boil and add the dumplings in batches, cooking until they float and are fully cooked through. e. Serve immediately with your favorite dipping sauce.

Chef’s Insight

The key to perfect dumplings is achieving the right balance of flavors and textures, so don't be afraid to experiment with different vegetables or seasonings.

Notes

Make sure to handle the dumpling wrappers gently to prevent them from tearing during the sealing process.