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Hot & Sour Dumplings

Hot & Sour Dumplings

Fancy something a bit fancier than a burger? Defrost our "Chicken" Burger Patties and create these tender, savoury morsels swimming in an irresistibly tangy broth. It's vegan Asian food at its simplest and best.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Servings 2


Hot & Sour Broth

  • 7 cups vegetable broth
  • 3 green shallots (white part), chopped
  • ½ thumb ginger, chopped
  • 4 garlic cloves, chopped
  • 1 fresh red chilli, small
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp palm sugar
  • 1 tbsp white rice vinegar

Dumpling Filling

  • 3 tbsp oil
  • 1 garlic clove, chopped
  • ¼ thumb ginger, chopped
  • 4 green shallot (white part)
  • 2x vEEF® "Chicken" Burger Patties, defrosted
  • 15 Wanton wraps


  • green shallots, to taste
  • toasted sesame seeds, to taste
  • sesame oil, to taste


Hot & Sour Broth

  • Simmer vegetable stock in a pot with green shallot, ginger, garlic and chilli.
  • Add both soy sauces, sugar and vinegar after 30 minutes. Remove from heat.

Dumpling Filling

  • Heat up oil in a seperate pan and add garlic, ginger and green shallot.
  • Cook for 1 minute and remove from heat. Using a spatula, break down vEEF® "Chicken" Burger Patties and mix in.

To make the Dumplings

  • Place 10g of filling in the centre of a wanton wrap. Wet corners, and pinch tips to seal close.
  • Bring the broth to boiling point. Add filled wantons and cook for 5-8 minutes.
  • Serve and garnish with chopped green shallots, toasted sesame seeds and a drizzle of sesame oil.

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