I’ve stopped inviting my vegan and vegetarian friends out to yum cha because it’s near impossible to find enough variety to keep it interesting. However, I believe that everyone deserves good dumplings, and this recipe is a keeper. Throw them into noodles or a broth (or both!) for added joy.
Ingredients 20
Wonton Filling
Chilli Oil Sauce
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Method 5
To make the wonton filling, place the , , , , and in a food processor and blitz to a rough paste. Add the , , , , , , , white pepper, , and , and pulse until well combined but not totally smooth.
Spoon 1 teaspoon of the filling mixture onto each and fold into your desired dumpling shape. Use your finger to wet the edges of the wonton wrappers with a little water and pinch to seal, then place on a lined tray.
Bring a large saucepan of water to the boil, then reduce to a gentle simmer. Working in batches, carefully drop the into the water and cook for 2–3 minutes. Remove with a slotted spoon and place in a bowl.
Meanwhile, to make the chilli oil sauce, combine the , , and in a small bowl.
Garnish the with the thinly sliced coriander leaves and spring onion and serve with the sauce.
