Hot & Sour Dumplings
Fancy something a bit fancier than a burger? Defrost our vEEF® Plant Based 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.
Ingredients
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® Plant Based Chicken Burger Patties, defrosted
- 15 Wanton wraps
Garnish
- green shallots, to taste
- toasted sesame seeds, to taste
- sesame oil, to taste
Instructions
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® Plant Based 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.
