VEGAN DIM SUM - PAN FRIED CHIVE DUMPLINGS!!

Ingredients

• 0.25 lb Chinese Chives (trimmed and finely chopped)
• 6 pieces Vegan Shrimp (thawed if frozen, diced very small)
• 0.5 cup Vegan Beef Crumbles (unseasoned brand preferred)
• 2 tbsp Bamboo Shoots (canned, drained and finely chopped)
• 0.5 tsp White Pepper (ground)
• 0.5 tsp Garlic Powder (ground)
• 0.5 tsp Salt (or to taste)
• 1 tbsp Rice Wine (Shaoxing wine or dry sherry)
• 1 tbsp Cornstarch (for binding the filling)
• 3 tbsp Vegetable Oil (1 tbsp mixed into filling, 2 tbsp for pan‑frying)
• 2 cup Glutinous Rice Flour (also called sweet rice flour)
• 1 cup All-Purpose Flour (adds elasticity to the dough)
• 0.75 cup Water (lukewarm)

Instructions

1. Prepare the Filling

   Finely chop the Chinese chives, dice the vegan shrimp and bamboo shoots, then combine them in a mixing bowl with the vegan beef crumbles. Add white pepper, garlic powder, salt, rice wine, cornstarch and 1 tbsp vegetable oil. Mix thoroughly until the mixture is homogeneous.

   Time: PT5M

2. Make the Dumpling Dough

   In a separate bowl combine glutinous rice flour and all‑purpose flour. Gradually add lukewarm water while stirring, then knead by hand until a smooth, non‑sticky dough forms.

   Time: PT10M

3. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

4. Shape the Wrapper Disks

   Roll the rested dough into a log, then cut into 32 equal pieces. Using a rolling pin, flatten each piece into a ~3‑inch (7.5 cm) round disk. Lightly dust with flour to avoid sticking.

   Time: PT5M

5. Fill and Seal the Dumplings

   Place about 1 tbsp of filling in the center of each wrapper. Gently pinch the edges together, squeezing to seal without leaving gaps. Ensure the bottom side is smooth and not overly thick.

   Time: PT5M

6. Steam the Dumplings

   Line a steamer basket with parchment paper punched with small holes. Arrange the dumplings in a single layer, leaving space between them. Steam over medium‑high heat for 10–12 minutes, until the wrappers become translucent.

   Time: PT12M

   Temperature: medium-high

7. Cool Briefly

   Remove the steamer basket and let the dumplings rest for 2–3 minutes. This prevents tearing when they hit the hot pan.

   Time: PT3M

8. Pan‑Fry for Crunch

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Add the steamed dumplings in a single layer and fry 2 minutes per side, or until both sides are golden‑brown and crisp.

   Time: PT4M

   Temperature: medium-high

9. Serve

   Transfer the dumplings to a serving plate, drizzle with soy sauce, and garnish with extra chopped chives.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

12 g

Carbohydrates

60 g

Fat

20 g

Fiber

2 g