Vegan Chinese Pork Dumplings
Experience the irresistible flavors of these Vegan Chinese Pork Dumplings – a plant-based twist on the classic favorite! Made with Textured Vegetable Protein (TVP) soaked in savory vegetable broth, the filling is a perfectly seasoned blend of soy sauce, hoisin, sesame oil, minced ginger, garlic, and fresh vegetables like cabbage and carrots. Wrapped in tender vegan dumpling wrappers, these dumplings come together with a simple cornstarch slurry to seal in all the delicious goodness. Pan-fried to crispy perfection before being steamed for a tender, juicy bite, these dumplings are as satisfying as they are flavorful. Perfect as an appetizer, snack, or light meal, they’re served best with a side of your favorite dipping sauce. Enjoy your vegan journey into this beloved Chinese delicacy that's packed with bold, authentic taste and plant-based protein! Keywords: Vegan Chinese dumplings, plant-based pork dumplings, crispy pan-fried dumplings, vegan appetizer ideas, easy vegan dumplings.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1.5 cups Vegetable broth
- 3 tablespoons Soy sauce
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 3 Green onions, chopped
- 1 Carrot, finely grated
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 1 cup Cabbage, finely chopped
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 30 Vegan dumpling wrappers
- 2 tablespoons Cooking oil
Instructions
Rehydrate the Textured Vegetable Protein (TVP) by soaking it in the vegetable broth for about 10 minutes. Drain any excess liquid afterwards.
In a large mixing bowl, combine the rehydrated TVP, soy sauce, minced ginger, minced garlic, chopped green onions, grated carrot, hoisin sauce, sesame oil, and chopped cabbage. Mix well until all the ingredients are thoroughly combined.
In a small bowl, mix the cornstarch and water to create a slurry. This will be used to seal the dumplings.
Place a vegan dumpling wrapper on a clean surface and add a tablespoon of the filling mixture into the center.
Dip your finger into the cornstarch slurry and wet the edges of the wrapper. Fold the wrapper over the filling and press the edges tightly to seal, creating small pleats if desired.
Repeat the process until all the filling is used.
Heat the cooking oil in a large non-stick skillet over medium heat.
Place the dumplings in the skillet in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
Add about 1/4 cup of water to the skillet, cover immediately with a lid and let the dumplings steam for 5 minutes.
Remove the lid and continue cooking until all the water has evaporated and the dumplings are crispy on the bottom again.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 7.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1312 mg | 28% | |
*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.
