Our owner @HeavenLeigh_Official and head chef Brooke were invited by No Meat May earlier this year to demonstrate how to make this delciious pan-fried vegan dumplings as part of their live cook-a-long series.
These dumplings are super more-ish and a staple in Chinese Malay cuisine. They were a hit with our No Meat May crowd so if your yum cha cravings set in, this recipe will definitely hit the spot!
Ingredients
1 Tbsp x vegetable oil
240ml x water
For the wrapper
250g x plain flour + extra for dusting
1 tsp x sugar
1 tsp x dried instant yeast
140ml x warm water
For the fillings
250g x vegan mince
2 Tbsp x spring onion (thinly slices)
½ Tbsp x fresh ginger (minced)
2 tsp x light soy sauce
½ tsp x cooking wine
½ tsp x sesame oil
¼ tsp x salt
½ tsp x five-spice powder
1 Tbsp x mushroom seasoning (adjust to taste)
2 Tbsp x water
Method
In a large bowl, mix plain flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks or fork.
Transfer mixture on a work surface. Knead with your hand until a smooth and elastic dough. Transfer dough back to the bowl and cover with a wet kitchen towel.
Leave to rise in a warm place until double in size. It will take between 30 mins to 1hr or more depending on the room temperature.
Put all fillings ingredients into a bowl, mix well. Set aside ready to use.
Once dough is ready. Transfer the dough on a floured work surface and knead until it goes back to its original size.
Divide dough into 20 equal portions.
Roll each piece with rolling pin into a disk-like wrapper. Cover with a cloth to prevent dry out.
Hold one wrapper in the palm of one hand. Place some filling in the middle.
Start wrapping by folding the edges. Keep folding until the bun is almost sealed, pinch together the top, slightly twist and seal
Leave to rest for 10-15 minutes before frying.
Heat up vegetables oil in a frying pan over a high heat. Place buns on the frying pan and cook.
Cook buns until the bottom part becomes golden brown, pour in water then cover with a lid.
Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.
Transfer cooked buns onto a serving plate, serve with desire dipping sauce. Serve warm.
