Pan-Fried Dumplings with Plant-Based Meat

Name: Pan-Fried Dumplings with Plant-Based Meat
Yield: Serves 10 to 12 (makes 40 dumplings)
Cuisine: Chinese
Ingredients: 12 ounces, napa cabbage, cut into 1-inch pieces (5 cups); ½ teaspoon, table salt; 12 ounces, plant-based ground meat; 3 tablespoons, vegetable oil, divided; 1½ tablespoons, soy sauce, plus extra for dipping; 1½ tablespoons, toasted sesame oil; 1 tablespoon, Shaoxing wine or dry sherry; 1 tablespoon, hoisin sauce; 1 tablespoon, grated fresh ginger; ¼ teaspoon, ground white pepper; 4 , scallions, chopped fine; 40 (3½-inch), round dumpling wrappers; Black or, rice vinegar; , Chili oil

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These Chinese-inspired dumplings pack amazing complexity into a small package.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES10 to 12 (makes 40 dumplings)

TIME2 hours

Pan-Fried Dumplings with Plant-Based Meat

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Instead of the fat-rich pork shoulder that's traditionally used, we start with plant-based meat, adding both vegetable oil and sesame oil to help mimic the richness of the pork; the sesame oil also brings a pleasing nutty note. Using the fo...

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