Vegan Spinach and Mince Dumplings

Ahhh dumplings! One of my very favourite foods to both make and eat. I love how varied you can make them using all kinds of delicious veggies for the filling. My go to recipe at the moment is this one using vegan mince and spinach. If vegan mince is not your thing I also recommend my eggplant dumpling recipe which I posted back in June 2020. Either way, happy cooking!

Ingredients:

For the wrappers:

150g all purpose flour

75g water

(Alternatively you can use store bought dumpling wrappers)

Filling:

200g spinach

150g vegan mince

0.25 tsp five spice seasoning

2 cloves garlic

0.25 tsp powdered ginger

0.25 tsp dried coriander

2 tsp sesame oil

1tbsp soy sauce

1tsp granulated sugar

1 tsp black vinegar (optional)

salt to taste

2tsp corn starch + 3tbsp water

Method:

Add sesame oil to a pan with garlic and cook until fragrant. Add the vegan mince and cook until the mince is slightly browned. Add chopped spinach and cook until wilted. Add five spice, powdered ginger, coriander, soy sauce and sugar. Cook for a few minutes until all is well combined. Mix water and corn starch and pour the mixture into the pan over low heat while stirring. This should bind the mix together and make it easier to add to the wrappers. If you find it is still a bit dry and crumbly add a splash of water.

To make the dough, knead water and flour well until smooth and cover. Let rest for at least 10 minutes before rolling out until it's pretty thin (a few milimeters) and cutting into circles using a glass or cookie cutter about 15cm in diameter.

Use a teaspoon and add a heaped spoonful to the middle of each wrapper and fold to form a half-circle. Pinch the edges together at the top and using the front edge of your wrapper, fold and pinch 4 times on each side to seal the dumpling. Find a full photo demonstration on my eggplant dumpling recipe HERE.

Place on a small piece of parchment paper and place onto a bamboo steamer. Place the steamer over a pan of simmering water and steam the dumplings for 11 minutes. Leave to cool and serve with soy sauce and dumpling vinegar.