Vegan cheeseburger dumplings

I'm not one to repeat meals often, but I do like to keep a stash of these vegan cheeseburger dumplings in the freezer for when I've reached my threshold of trying at life.

Speaking of, I have a negative amount of enthusiasm for making you read a bunch of junk you don't need when you could be teaching your cat to do taxes or making dumplings already. So, just a few quick notes.

There's not much to say. If you want to make your own dumpling skins, go for a 2:1 ratio of plain flour to water. Otherwise, use what's in a packet (I find fresh, as opposed to defrosted from frozen, dumpling wrappers easier to work with). I generally do 250 grams plain flour with 125 grams water, which makes between 20-30 dumplings wrappers, depending on how thick you form the skins.

If you want a dipping sauce for your vegan cheeseburger dumplings, you can't go wrong with Shanxi mature vinegar. I'm sure I've also made some kind of condiment with sauerkraut liquid before but I can't remember.

I use an extruded vegan mince, like Meatless Farm, from the refrigerated section of the supermarket. I think most vegan minces would work, but I've not tried the crumble types with this recipe.

Print Recipe

Vegan cheeseburger dumplings

You can also cook these cheeseburger dumplings from frozen (which is what I usually do). If you want to be extra fancy, mix a teaspoon of cornflour through the water before adding it to your pan and you'll end up with a pretty pot sticker lace.

Servings: 20 dumplings

Ingredients

• 125 grams vegan extruded mince I use Meatless Farm
• 60 grams grated non dairy sharp cheddar (rounded ½ cup)
• 1 tablespoon finely minced shallot
• 1 tablespoon finely minced dill pickle
• ½ tablespoon Henderson's Relish or vegan worcester sauce
• ½ tablespoon American style mustard
• 2 teaspoons ketchup
• dumpling skins
• 1-2 teaspoons oil
• Shanxi mature vinegar, for serving optional

Instructions

• Combine mince, cheese, shallot, pickle, Henderson's, mustard, and ketchup in a bowl.
• Place a heaped ½ tablespoon of filling in the center of a dumpling wrapper. Moisten edges with water, fold, and pleat to seal in the filling (if necessary, you can find detailed tutorials on dumpling-folding via your favourite search engine). Gently press the rounded bottom of the dumpling against your cutting board or counter so it sits upright. Repeat until all the filling is used.

  If you plan to freeze the dumplings, place them on a tray (either lined with nonstick paper or dusted with flour) that fits in your freezer, ensuring they're not touching. Slide the tray in and leave for an hour or two, until the dumplings are solid enough, and then you can transfer them to a freezer bag.
• Heat oil in a nonstick pan over medium high heat. Add 6 dumplings (you can add more; just don't let them touch) flat side down, and fry until bottoms are golden brown (1-2 minutes).
• Carefully pour in â…“ cup (80 millilitres) water, cover immediately and steam for 4-6 minutes, until the water evaporates. Cooking times may vary depending on your hob, but a clear lid is useful so you can easily see what's going on.
• Remove the lid and continue cooking for another 2 minutes or so, until the dumplings have a golden crust on the bottom.
• Serve with Shanxi vinegar or your favourite condiment. Or eat as is. I'm not the boss of you.