Mushroom & 'Duck' Dumplings with a Crispy Sesame Crust.

These are insane! A must try...

These were next level amazing! My second dumpling/gyoza dish.

I decided to make large dumplings as opposed to smaller gyoza but you can make them how you prefer.

It can be quite time consuming rolling and cutting out the dumpling 'dough' but it is so worth it!

How do we do it?

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I followed this recipe here for the gyoza/dumpling wrappers. I made 9 large dumplings but you could make lots of small ones as an option. I had a little dough left over but not a huge amount. To make large dumplings I used a cereal bowl to cut around as my template instead of a cookie cutter.

Recipe - Makes around 9 Large Dumplings

Gyoza Wrapper

• 2 Cup Plain/All Purpose Flour

• 1/2 tsp Salt

• 1/2 Cup Hot Water

Filling

• 1 Tbsp Olive Oil

• 1 Red Onion

• Pinch Salt

• 2 Garlic Cloves

• 150g Mushrooms

• 300g Vegan Duck (I used Linda McCartney)

• Water for dipping.

• Handful Sesame Seeds

• 1 Tbsp Olive Oil

• 1/2 Cup Water

Method

1. Start by making your gyoza/dumpling wrappers as per the method here. Use a cereal bowl as your template to make large dumplings.

2. Next, heat oil in a pan then dice your onion. Once the oil is hot add the onion with a pinch of salt and stir well.

3. Crush the garlic cloves, add to the onion and stir. Cook until the onion becomes translucent - around 5 minutes.

4. Next, finely chop the mushrooms and add to the pan. Fry for around 5 minutes or so the then add in the 'duck'. Stir well and cook for around 10-15 minutes.

5. Take a dumpling wrapper and spoon around 2 Tbsp of the 'duck' mixture into the centre of the wrapper. Fold into a little parcel, pinching and twisting the dough together at the top to seal the dumpling. Dip the base in a little water then into sesame seeds to cover the base.

6. Repeat until all of the 'duck' mixture is used up.

7. Heat oil in a pan and once hot, place your dumplings base down in the pan and fry for 3 minutes.

8. Pour the water into the pan, place a lid on top and steam the dumplings for around 5 minutes or so until the dumplings are softened.

9. Remove and serve right away. Serve with a delicious hoisin dipping sauce!

Tips

If you want to fold the dumplings in a fancy pants way, there are plenty of tutorials online to follow. I kept mine simple to save some time and thought they still looked pretty good!

Be careful not to overfill the dumplings, you want them to seal well and not burst!

The sesame crust is optional but they did add an extra dynamic to the texture and flavour of the dumplings.

I used a shop bought hoisin dipping sauce but you could certainly make your own.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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