Sichuan Chick'n Dumplings | Plant-Based

Sichuan Chick'n Dumplings | Plant Based

Details

These plant-based Chick'n dumplings (potstickers or gyoza's) are flavored with a trio of ginger, garlic and chili and served with a delicious dipping sauce.
  • Serves: 30 dumplings
  • Active Time: 1 hr 30 mins
  • Total Time: 1 hr 30 mins
  • Views: 20,037
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Dipping Sauce

• 3 tbsp rice vinegar
• 3 tbsp tamari
• 3 tbsp honey, agave or maple
• 1/2 tsp fresh chili, minced
• 2 garlic cloves, minced

Method

In a small bowl, whisk all ingredients together well and set aside. Makes approximately 1/2 cup.

Step 2: Preparing the Filling

• 3 tbsp toasted sesame oil
• 1/4 cup shallot or white onion, minced
• 3 cloves garlic, minced
• 2 1/2 tbsp fresh ginger, minced
• 1 (10-oz) pkg Gardein chick'n scallopini, torn into pieces
• 1/2 tsp sea salt
• 1 tbsp cornstarch
• 1/4 cup green onions, minced
• 2 1/2 tbsp maple syrup
• 1 1/2 tbsp sambal oelek*
• 1 cup water chestnuts

Method

First, gather and prepare your mise en place.

To prepare the filling, in a fry pan on medium to high heat, add the sesame oil, white onion, garlic and ginger. Sauté for 2 to 3 minutes until caramelized, remove from heat and set aside.

In a food processor, add the water chestnuts and pulse to a coarse consistency. Add the Gardein and pulse until coarsely minced.

Place the mixture in a bowl and add the sautéed onion mixture, sea salt, cornstarch, green onions, maple syrup and sambal. Combine well.

Step 3: Assembling the Dumplings

• 1 pack vegan round dumpling wrappers
• small cup of water for moistening

Method

For the dumpling assembly, gather the bowl of filling, a small cup of water, the dumpling skins and a sheet pan. Lightly sprinkle some cornstarch over the sheet pan (this will keep your dumplings from sticking to the pan).

To assemble the dumplings, place about a tablespoon of dumpling filling in the center of each dumpling skin. Using a small bit of water on your finger, moisten around the edge of half of the skin (more traditional). Fold it into a taco shape. Starting with one corner of the skin facing you, begin crimping around the edge until the dumpling is sealed.

Step 4: Cooking the Dumplings

• 1 to 2 tbsp olive oil or oil spray

Method

To cook the dumplings, in a fry pan on medium heat, add a small amount of oil, or spray oil on the pan and sear dumplings until just golden on the bottom. Add a splash of water to the pan, cover and reduce the heat. Allow the dumplings to steam for about 3 to 4 minutes or until they are heated through.

*Alternately, use a bamboo steamer basket or your favorite steamer. Bring water to a boil, place the dumplings in the steamer basket and steam over the water for about 3 minutes or until they are heated through. Remove from heat and serve with the dipping sauce.

Chef's Notes

Sambal Oelek is a prepared sauce made from chile peppers and often include other spices and ingredients such as fish or shrimp base.

Make sure to read the label before purchasing to make sure you have a vegan version. Find it in Asian groceries.

25 Comments

  • Rebecca B
    Rebecca B
    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?
  • Ken R Rouxbe Staff
    Ken R
    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
  • Rebecca B
    Rebecca B
    Thanks. I'll give these a try.
  • Alberto B
    Alberto B
    I replaced chick'n scallopini with tofu and works pretty well. I am wondering how well will these dumpling freeze?
  • Ken R Rouxbe Staff
    Ken R
    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
  • Selene S
    Selene S
    I cannot find vegan round dumpling wrappers anywhere... does someone at Rouxbe have a recipe they can share with me?
  • Kirk B Rouxbe Staff
    Kirk B
    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
  • Jenna B
    Jenna B
    Do you recommend cooking prior to freezing? Or do you assemble and freeze? What is the best recommendation for reheating?
  • Eric W Rouxbe Staff
    Eric W
    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.
  • Karin D
    Karin D
    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!
  • Kirk B Rouxbe Staff
    Kirk B
    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
  • Jennifer C
    Jennifer C
    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.
  • 5053 indian D
    5053 indian D
    I will try it
  • Lisa A
    Lisa A
    Can't wait to make these!
  • Rita T
    Rita T
    Great
  • Nate B
    Nate B
    I loved these dumplings I made them like 5 times in one week and still love them :)
  • Jennifer S
    Jennifer S
    I'm not a maple syrup fan, what would you suggest as a substitute?
  • Kirk B Rouxbe Staff
    Kirk B
    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
  • Liza B
    Liza B
    I live in Ireland, so don't have access to Gardein chick'n scallopini - what would you recommend as an alternative?
  • Kirk B Rouxbe Staff
    Kirk B
    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
  • Yasser  K
    Yasser K
    verey nice
  • Emma D
    Emma D
    Mmmm! I simply cannot believe how tasty these were! I made them for my daughters' party and they were a hit!
  • Rosanna B
    Rosanna B
    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.
  • Stephanie S
    Stephanie S
    Can the Gardein substitute be replaced with real chicken?
  • Eric W Rouxbe Staff
    Eric W
    Yes, Stephanie, you can use real chicken for this preparation.

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