Sichuan Chick'n Dumplings | Plant-Based

Hello, I am wondering if these dumplings would also hold up well enough to be used in a soup? If so, should they be added directly to the broth, or will they maintain their shape better if steamed first?

Hi Rebecca- Yes, these will hold up in soup. You can simmer them very gently in separate water and add to the soup to finish or you can steam them and add to soup. It's generally best to cook (or par-cook) the dumplings in a separate pot as not to cloud the soup broth. ~Ken

Thanks. I'll give these a try.

I replaced chick'n scallopini with tofu and works pretty well. I am wondering how well will these dumpling freeze?

Hi Alberto- Dumplings freeze very well. Just put them on a sheet pan, freeze them individually and then store them in a sealed container. Good luck! ~Ken

I cannot find vegan round dumpling wrappers anywhere... does someone at Rouxbe have a recipe they can share with me?

Hi Selene - Thanks for learning with Rouxbe - I found this recipe./video online. Let me know if this helps. All the best, Chef Kirk https://www.youtube.com/watch?v=phYxNe-PnqM

Do you recommend cooking prior to freezing? Or do you assemble and freeze? What is the best recommendation for reheating?

You can take either path, Jenna. If I intend to eat the dumplings at home, I will freeze them assembled but uncooked for the freshest dumplings. Or, if I intend to grab-n-go in the morning and have a place to heat-n-eat at mealtime, then I will cook 'em and freeze 'em.

Could you use tempeh instead of the Gardein chick'n scallopini? If so, how would you cook it and how would you adjust seasoning? Thanks!

Hi Karin - Great question - both products are made from soy so I might suggest that you give it a try and report back on your findings? I would love to hear how it turns out. As far as seasoning goes, I would suggesting scaling back approximately 10% and see if that flavor profile is what you are looking for...Thanks again and happy cooking with Rouxbe! Chef Kirk

These dumplings were phenomenal. Served them to a party full of omnivores and they were gobbled up immediately. I should've made 150 of them! I couldn't find round wrappers so instead I used square vegan wonton wrappers and found a tutorial online to figure out how to fold them. Worked out great! Also I added a little more chili to the sauce.

I will try it

Can't wait to make these!

Great

I loved these dumplings I made them like 5 times in one week and still love them :)

I'm not a maple syrup fan, what would you suggest as a substitute?

Hi Jennifer and thanks for your question. So molasses, honey, agave nectar, and even corn syrup can all be substituted for maple syrup in recipes. Each may impart a different flavor profile than you might be accustomed with maple syrup - I hope this helps and thanks for learning with Rouxbe! Chef Kirk

I live in Ireland, so don't have access to Gardein chick'n scallopini - what would you recommend as an alternative?

Hi Liza - thanks for your question. So any meatless & soy-free vegan product can work but if you are having challenges finding any store-bought products, perhaps try a filling that includes chopped spinach, shiitake mushrooms, onion, garlic, black beans and firm tofu; a nice alternative with the same wrappers. I hope this helps and thanks for cooking with Rouxbe! Chef Kirk

verey nice

Mmmm! I simply cannot believe how tasty these were! I made them for my daughters' party and they were a hit!

thanks for your comment... It was also my question! Another question is about sambal oelek. If I want to make at home what do you suggest? I've just read chilli and then? Thank for you support.

Can the Gardein substitute be replaced with real chicken?

Yes, Stephanie, you can use real chicken for this preparation.

I live in La Paz, BCS mexico, I have not found water chestnuts, what could I use to replace them... maybe mushrooms? or are we looking at a different texture?

Hi Frieda! Water chestnuts are crunchy and vibrant, but a quite neutral in taste. I think a mixture of mushrooms and walnuts would be a really satisfying substitution. The nuts can give texture while the mushrooms give earthiness. I think mushrooms alone would be delicious but adding a crunchy texture would up level the dish. Good luck and let me know how it turns out. Lauren

Can hardly wait to try them!

I assume this recipe depends a lot on the sesame oil, but we are on the no added oil plant based diet.... Any variations?

Hi Tara. Awesome work committing to such a healthy diet. You can water sauté the ingredients.....If you want a toasted sesame taste, I would toast some whole sesame seeds in the skillet and mix them in to your filling. Good luck, Lauren

I tried this recipe with both Gardein chick'n scallopini and Tempe and both turned out excellent. I would say that the Gardein chick'n scallopini was the better of the two. This dish is something that I will do again and again, I absolutely love this dish.

This is a great recipe. Thank you Chef.

hello...cant wait to try this recipe but unfortunately some of the ingredients aren't available in my country ,i read previuosly how can i substitute them i live in Egypt i don't have access to Tamari ,instead we have soy sauce can i use it as an alternative . Thank you chef

Hello, Nayera: Thanks for writing. You can interchange them for one another. Both soy and tamari are made from fermented soy beans. Tamari is a little thicker, and less salty. Soy is thinner in consistency, and for some, tastes saltier. Hope this helps. -Char

Trish W., so glad you enjoyed this recipe. It is steller. And such a great skill builder! Thanks for your kind words. -Char

Thank you so much chef

Nayera-- no problem. We love being able to answer questions! Have a great day! -Char

no me gustan mucho pero se ven ricos

Sonia: Thank you for your note. I am sorry that you did not like the Sichuan Chick'n Dumplings. But, they were good, no? Cuidese. -Char

This recipe seems very interesting and I would love to try. I am confused by the recommendation of using a processed product to make them. The course seems to be focused on eliminating those. I did see that someone tried them with tofu, I might try it with that.

Hi Anne-marie-- exactly, I make a crumbled tofu seasoned with Asian-flavors, and then follow the recipe accordingly. Do try it and let us know your thoughts. It is a fun recipe to follow. And, eat. Cheers, Char

I made these last week and they were a hit with my family of very picky eaters. Tried them with tofu as a substitute tonight, and they also went over very well with everyone. This will be a go-to recipe for our family.

Hi Tabitha--thanks for writing. So glad that you have a new go-to recipe for your family. Terrific that your family enjoyed your newest recipe! Keep cooking! Char

simplicity is sometimes the best !

Hello Boel: We hope you enjoyed the recipe. It is a sure winner. Thanks for writing. Cheers, Char

Thanks for the substitution idea!

Hello, Karenina: Glad we were here to lend an idea! Cheers, Char

Hello, with what other product can I replace the water chestnuts?

Hello, Elizabeth: Excellent question. I think Jicama and Jerusalem Artichokes work best. I prefer jicama of the two. Hope this helps, and it should work very well in the recipe. Cheers, Char

here in India, we Have MOMOs similar to dumplings. we also deep-frying them for tastier and crispy. and if you don't like hot sauce mix some mayo with sauce. and if you are vegetarian you can use soya chunks in stuffing .

Hello, Santosh singh B--thanks for writing. Ah, yes, the delicious Momo--another amazing version of a dumpling. Thanks so much for sharing! Cheers, Char

i'm an newbie. Where would I typically find: 1. Gardein chick'n scallopini 2. sambal oelek 3. vegan round dumpling wrappers? Thanks!

Hi Andrea- All of these items can be easily accessed at a mainstream store. (1) Gardein products can be found at Krogers, HEB, Walmart, Target. (2) The sambal oelek (which can have the consistency of a sauce, or paste, depending on the brand, is easy to find, as well. The most popular brand in the US is Huy Fong, aka the "red rooster" brand (nicknamed this because of its rooster logo). This chile paste, of Indonesian origin, is made by a few brands, so keep an eye out for other brands besides the Huy Fong. And, (3) dumpling wrappers are made with flour and water. Carefully read the ingredient list to be sure as there probably won't be a Vegan label on this product. You can usually find them in a refrigerated area of your grocery store. Enjoy the dumplings!

Hello, I’m not familiar with the Gardien chick’n scallopini. Do I saute’ these prior to adding them to the filling ingredients? Or do I just defrost before adding. The package does not state if they are pre-cooked. Thank you in advance.

Hi Jackie: thanks for writing. Yes, the Gardein is pre-cooked--you just need to saute, pan fry, etc. Make sure that the pieces are torn and they will be perfect. I know some just tear the pieces, and place them in the dough. But, re-assured, the pieces are not raw. Have fun cooking! Cheers, Char

Thank you Char: That’s what I did. These were delicious! I froze the surplus (prior to cooking) for a super quick meal next time. Looking forward to experimenting with some of the different fillings mentioned above. Thanks again.

Thank you for this delicious meal..Can I substitute shrimp to chicken?...I just wanna make sure its going to be ok..thank you for the response in advance..

Hi Amorsola, Yes, absolutely! Even though this recipe was written as a vegetarian dish, you can easily change up the protein or flavorings at will. Just make sure that they get cooked through so you don't have raw shrimp in the middle. Cheers, Sandy

I have to make about 100 in advance for a coktail party. How do you recommend I make them ahead of time and have them served at a party without spending too much time cooking or re-heating, etc. Thanks for your help

If you have to do 100 of them in advance, I would recommend freezing them spaced out on a sheet pan, then transferring them to a bag and then put them into the freezer until you are ready to cook them again. For reheating, you might want to let them thaw a bit (but keep separated), then steam them or toss them in a heated wok in batches. With this many, you want to make sure they don't stick together before cooking.

Is there any way to make the dumpling wrappers gluten-free?

Hi Mizpah, the best bet is to refer to another recipe for the dough. Here is an example: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. There are others to choose from on the internet. Enjoy! Eric