Vegan Beef and Chive Dumplings
Delight your taste buds with these savory Vegan Beef and Chive Dumplings, a plant-based twist on the beloved classic! These dumplings are packed with a flavorful filling made from rehydrated textured vegetable protein (TVP), aromatic garlic, ginger, and soy sauce, complemented by the freshness of chives and shredded carrots. Encased in tender vegan dumpling wrappers, each morsel is pan-fried to crispy golden perfection, then steamed for a soft, chewy bite. Perfect as an appetizer or centerpiece for your next meal, this recipe is a crowd-pleaser that’s completely dairy-free and meat-free. Serve these delectable dumplings hot with a vibrant dipping sauce, and watch them disappear in no time! Whether you’re craving comfort food or looking to impress your vegan and non-vegan friends alike, these Vegan Beef and Chive Dumplings offer the perfect balance of flavor, texture, and plant-based goodness.
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Recipe Information
Ingredients
- 24 pieces Dumpling wrappers (vegan)
- 1 cup Textured vegetable protein (TVP)
- 1 cup Hot vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 piece Medium onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 1 cup Chives, finely chopped
- 1 medium Carrot, shredded
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Neutral oil for frying (e.g., canola oil)
Instructions
In a medium-sized bowl, combine the textured vegetable protein (TVP) with hot vegetable broth and let it sit for 5 minutes to rehydrate. Once rehydrated, drain any excess liquid.
In a large pan, heat sesame oil over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes.
Add minced garlic and grated ginger to the pan and sauté for another 1 minute until fragrant.
Stir in the rehydrated TVP, soy sauce, salt, and black pepper. Cook for about 3-4 minutes, stirring occasionally.
Add the shredded carrot and chopped chives to the TVP mixture and cook for another 2 minutes. Remove from heat and let it cool slightly.
In a small bowl, mix cornstarch with water to form a slurry. This will be used to seal the dumplings.
To assemble the dumplings, place a dumpling wrapper on a clean work surface. Place about 1 tablespoon of the filling in the center of the wrapper.
Dip your finger in the cornstarch slurry and run it along the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, pressing the edges to seal. Pleat the edges for decoration, if desired. Repeat with remaining filling and wrappers.
In a large non-stick skillet, heat the neutral oil over medium-high heat. Add the dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 1/4 cup of water to the skillet and cover immediately with a lid. Allow the dumplings to steam for about 5 minutes, or until the wrappers become translucent and tender.
Remove the lid and continue cooking until any remaining water evaporates and the bottoms of the dumplings are crisp again, about 2 more minutes.
Serve the vegan beef and chive dumplings hot with your choice of dipping sauce.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 18.3 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 5341 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
