Vegan Pork and Cabbage Dumplings
Unleash the savory charm of these Vegan Pork and Cabbage Dumplings, a plant-based twist on the classic comfort food! This recipe combines textured vegetable protein (TVP) with finely chopped cabbage, green onions, garlic, and ginger to create a flavor-packed filling that perfectly mimics the essence of traditional pork dumplings. Encased in tender vegan dumpling wrappers, each dumpling is pan-fried to golden perfection and then steamed for a soft, juicy interior. Ready in just over an hour, these dumplings are ideal for an eye-catching appetizer, hearty lunch, or crowd-pleasing party snack. Serve them hot with soy sauce or your favorite dipping sauce for a truly satisfying vegan experience. Perfect for enthusiasts of vegan dumplings, plant-based comfort food, and creative meal ideas!
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Recipe Information
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 cup hot water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups cabbage, finely chopped
- 3 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 30 pieces vegan dumpling wrappers
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- water for sealing wrappers
Instructions
In a bowl, combine the textured vegetable protein (TVP) with hot water and let it rehydrate for about 10 minutes, or until the water is absorbed.
Add soy sauce and sesame oil to the rehydrated TVP and mix well to infuse the flavor.
In a large mixing bowl, combine the TVP mixture with finely chopped cabbage, green onions, minced garlic, and ginger. Mix thoroughly.
Add cornstarch to the mixture to help bind the ingredients, then season with salt and black pepper.
Layout the vegan dumpling wrappers and place about 1 tablespoon of filling in the center of each wrapper.
Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, making sure to remove any air pockets.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Place dumplings in the skillet and cook until the bottoms are golden brown and crispy, about 2-3 minutes.
Add 1/4 cup of water to the pan and cover immediately, letting the dumplings steam for about 5-7 minutes, or until the water has evaporated.
Once the water has evaporated, remove the lid and let the dumplings cook for an additional minute to crisp up the bottoms again.
Serve the dumplings hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 323.4 g | 118% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 14.5 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4592 mg | 98% | |
*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.
