Make these dumplings ahead of time, then freeze them so they defrost in your pack ready to be cooked on the first night.
Prep time 30min
Cook time 5-8min
- 1 packet thin dumpling wrappers
- 2 tbsp olive oil
- 2 tsp sesame oil
- 1 cup diced mushrooms
- 1 cup grated tempeh or tofu
- 1 cup diced broccoli
- 1 large clove garlic, crushed
- 1 small chilli, finely chopped
- Half tbsp grated fresh ginger
- 2 tsp soy sauce (plus extra for serving)
- 3 tbsp teriyaki sauce
For an extra special treat, you can make dessert
dumplings with sliced banana and chunks of dark chocolate.
In a pan, sauté mushrooms and tempeh in olive oil and sesame oil for 3-4min. Add broccoli, garlic, chilli, and ginger and cook for a further 5min. Add soy sauce, teriyaki sauce and stir through. Remove from heat and allow to cool (now is your chance to watch a clip on how to fold dumplings).
Take a tablespoon of the mixture and place into the centre of the dumpling wrapper and pinch edges together – dampen your hands if they are not sticking. Continue until all the filling is used up. Place dumplings in plastic container with a little sheet of baking paper between layers then freeze.
To cook, heat 1 tbsp olive oil and half a cup of water in a frying pan. Place dumplings in batches of 5-10 into pan and cover with lid, steam fry for 3-5min until slightly opaque and golden on the bottom, make sure you move them about with a spatula while they cook as they like to stick.
Repeat process, topping up water and oil each time until done. Eat immediately dipped in a little soy sauce.