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Vegan Red Curry Braided Dumplings

Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 3 -4 servings
Author: Lisa Le

Ingredients

Red Curry Dumpling Filling

  • 3 green onions/scallions finely chopped
  • 1 inch of fresh peeled ginger, microplaned or grated
  • 2 cloves garlic finely minced or pressed
  • 12 oz 340 g vegan ground meat (I used Impossible)
  • 2 tbsp red curry paste use 1 tbsp if you don't like it too spicy, or switch to yellow curry paste
  • 1/4 cup of coconut milk
  • 1 tbsp 15 mL of vegan fish sauce (sub 2 tsp soy sauce if you don't have vegan fish sauce)
  • 1 tbsp 15 mL of soy sauce (ideally low sodium)
  • 1/4 tsp white pepper

For the dumplings

  • ~40 vegan dumpling wrappers
  • 2 tbsp water
  • 1 tsp cornstarch
  • 1 tbsp vegetable oil
  • 1/4 cup water per batch of dumplings in the pan

Instructions

  • In a large mixing bowl, combine green onions, garlic, grated ginger, vegan ground meat, red curry paste, coconut milk, vegan fish sauce, soy sauce, and white pepper. Mix well until everything is incorporated
  • To make the cornstarch slurry, combine water and cornstarch and stir well. This will be used to help seal the dumplings.
  • Add 1 tsp of filling to the centre of each dumpling wrapper, and use the cornstarch slurry around the edge of the dumpling and crimp to seal, using whatever dumpling shape you desire. Place folded dumplings on a parchment paper lined baking sheet, and cover with a damp tea towel to keep them from drying out. Repeat until all your filling is used up.
  • You can flash freeze your dumplings, then transfer to an airtight container to store for later, or move forward with cooking.
  • To steam fry your dumplings, preheat a heavy bottomed nonstick or well-seasoned cast iron pan over medium heat. Add 1 tbsp of vegetable oil to the pan and tilt the pan to coat. Arrange dumplings around the pan in a single layer, ensuring that each dumpling sits on a little bit of oil.
  • Cook for about 3-4 minutes until you see the bottoms of the dumplings begin to brown. Add 1/4 of water and cover immediately, allowing the steam to cook the dumplings through for another 4-5 minutes or until the steam fully evoraporates.
  • Remove the lid and serve dumplings immediately!
  • Alternatively, if you prefer to steam your dumplings, arrange on a parchment lined bamboo steamer basket or a lined steaming pot, and steam for 10 minutes until tender.