That first crisp autumn evening, the kind that demands a cozy blanket and a mug of something warm, the craving hit. It wasn’t just any craving; it was a deep, nostalgic yearning for chicken dumplings. The kind my grandmother used to make, simmering away on the stove, filling the house with their savory aroma. But alas, I’d been vegan for years. That’s when I decided to figure out how to make my own flavorful vegan chicken dumplings.
Dumplings, in their countless forms, are the ultimate comfort food. From the delicate gyoza of Japan to the hearty pierogi of Eastern Europe, these pockets of deliciousness bring joy to tables worldwide. They’re warm, satisfying, and often filled with flavors that evoke memories and traditions. So, how can we recreate the magic of chicken dumplings without the chicken?
That’s the challenge, isn’t it? Replicating the savory, subtly rich taste of chicken dumplings using plant-based ingredients can seem daunting. Many have tried, with varying degrees of success. But fear not! This article will guide you through creating mouthwatering vegan chicken dumplings that capture the essence of the original, using simple ingredients and techniques. Get ready to experience a plant-based version of this classic dish that will impress even the most ardent meat-eaters.
Understanding Vegan Chicken
Before we dive into the recipe, let’s talk about the key to achieving that authentic “chicken” flavor in our vegan version. What is it about chicken that makes it so appealing? It’s a combination of umami, a savory depth, and a slight hint of richness. Thankfully, these characteristics can be readily replicated in the plant kingdom.
Several fantastic vegan chicken options are available, each with its own strengths and weaknesses. Let’s explore a few:
Textured Vegetable Protein, or TVP, is a popular choice due to its affordability and ability to mimic the texture of ground meat. However, TVP can be bland if not prepared correctly, so it requires careful seasoning and hydration.
Soy curls offer a surprisingly realistic chicken-like texture. They readily absorb flavors, making them ideal for soaking up savory broths and sauces. The downside? They aren’t always the easiest to find in regular grocery stores. You might need to visit a specialty health food store or order them online.
Firm or extra-firm tofu is a widely available and versatile option. With the proper preparation, tofu can provide a satisfyingly chewy texture. The key is to press the tofu to remove excess water and then marinate or season it thoroughly to infuse it with flavor.
Seitan, made from wheat gluten, is known for its incredibly meaty texture. It requires more effort to make from scratch or find pre-made, but the results are well worth it if you’re seeking a truly chicken-like experience.
Finally, you can explore commercial vegan chicken products. These can be incredibly convenient and mimic chicken closely. However, they can be expensive, and the ingredient lists can vary significantly, so it’s important to read them carefully.
For this vegan chicken dumpling recipe, we’ll be using textured vegetable protein, or TVP. Why TVP? It’s readily available, relatively inexpensive, and, when prepared correctly, it provides an excellent texture that closely resembles ground chicken. Plus, its neutral flavor allows it to absorb all the delicious seasonings we’ll be adding.
The Vegan Chicken Dumpling Filling Recipe
Now, let’s get to the heart of the matter: the filling! This recipe focuses on creating a deeply flavorful and satisfying vegan chicken dumpling filling that will have you coming back for more.
Ingredients
For the Vegan Chicken
- 1 cup dry textured vegetable protein (TVP)
- 1 cup vegetable broth (hot)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Vegetables
- 1 tablespoon vegetable oil
- 1 cup finely diced onion
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1 cup sliced green onions
For the Seasoning
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/4 teaspoon salt, or to taste
Instructions
Let’s start by rehydrating the TVP. In a medium bowl, combine the dry TVP with the hot vegetable broth, soy sauce or tamari, sesame oil, smoked paprika, garlic powder, and onion powder. Stir well to ensure all the TVP is moistened. Cover the bowl and let it sit for at least 15 minutes, or until the TVP is soft and has absorbed most of the liquid. Once hydrated, fluff the TVP with a fork. This will prevent it from clumping together in the filling.
While the TVP is rehydrating, prepare the vegetables. Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Now, add the flavor! Add the grated fresh ginger and minced garlic to the skillet with the vegetables. Cook for another minute, stirring constantly, until fragrant.
Next, add the rehydrated TVP to the skillet with the vegetables and ginger-garlic mixture. Break up any clumps of TVP with a spatula. Cook for 5-7 minutes, stirring occasionally, until the TVP is slightly browned and heated through.
Add the sliced green onions to the skillet. Stir in the soy sauce or tamari, rice vinegar, sesame oil, white pepper (or black pepper), and salt. Mix well to combine all the ingredients. Taste the filling and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, rice vinegar for tanginess, or white pepper for a subtle warmth.
Remove the skillet from the heat and let the filling cool completely before assembling the dumplings. This is important to prevent the dough from becoming soggy.
Making the Dumpling Dough
You have two primary options when it comes to the dumpling dough: making your own from scratch or using store-bought wrappers. Both options have their advantages, so let’s explore each one.
Option One: Homemade Dumpling Dough
Making your own dumpling dough allows you to control the ingredients and achieve the perfect texture. It’s a rewarding process, but it does require a little extra time and effort.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup hot water
Instructions
In a large bowl, combine the flour and hot water. Gradually add the hot water to the flour, mixing with chopsticks or a fork until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit of water.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
After resting, divide the dough in half. Roll out each half into a long rope. Cut the rope into small, even pieces (about 1 inch each). Flatten each piece into a small disc.
Using a rolling pin, roll out each disc into a thin, round wrapper (about 3-4 inches in diameter). Try to make the wrappers as thin as possible without tearing them.
Option Two: Store-Bought Dumpling Wrappers
Using store-bought dumpling wrappers is a convenient and time-saving option, especially if you’re short on time or new to dumpling making.
When using store-bought wrappers, look for brands that are specifically labeled as vegan. Many dumpling wrappers contain eggs, so it’s important to check the ingredient list carefully. You can usually find vegan dumpling wrappers in the refrigerated section of Asian grocery stores or some well-stocked supermarkets.
To prevent the wrappers from drying out, keep them covered with a damp cloth while you’re working. Work with only a few wrappers at a time, and immediately seal the remaining wrappers back in their packaging.
Now, Let’s Fold!
Place a small spoonful (about 1-2 teaspoons) of the cooled vegan chicken filling in the center of each dumpling wrapper. Be careful not to overfill the wrappers, as this can make them difficult to seal.
There are many different ways to fold dumplings, but one of the simplest and most common is the half-moon fold. To do this, fold the wrapper in half over the filling, forming a half-moon shape. Pinch the edges of the wrapper together tightly to seal. You can crimp the edges with a fork for a decorative touch and to ensure a secure seal.
For a more advanced fold, try the pleated fold. Fold the wrapper in half over the filling, but instead of simply pinching the edges together, create small pleats along one side of the wrapper. Pinch the pleats to secure them, creating a decorative fan-like effect.
Cooking the Vegan Chicken Dumplings
Once your vegan chicken dumplings are assembled, it’s time to cook them. You have several cooking methods to choose from: steaming, boiling, pan-frying (potstickers), and air frying. Each method offers a slightly different texture and flavor.
Steaming
Steaming is a gentle cooking method that helps to keep the dumplings moist and tender.
Line a steamer basket with parchment paper or cabbage leaves to prevent the dumplings from sticking. Arrange the dumplings in the steamer basket, making sure they are not touching each other.
Fill a pot with about 1 inch of water and bring it to a boil. Place the steamer basket over the boiling water, cover, and steam for 10-12 minutes, or until the dumplings are cooked through and the wrappers are translucent.
Boiling
Boiling is the fastest cooking method, but it can make the dumplings slightly soggy if overcooked.
Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, a few at a time. Be careful not to overcrowd the pot.
Once the dumplings float to the surface, add a cup of cold water to the pot. This helps to regulate the temperature and prevent the dumplings from overcooking. Bring the water back to a boil, and cook for another 2-3 minutes, or until the dumplings are cooked through.
Pan-Frying (Potstickers)
Pan-frying creates crispy-bottomed potstickers with a delicious flavor.
Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Arrange the dumplings in the skillet, flat-side down, making sure they are not touching each other.
Cook for 2-3 minutes, or until the bottoms of the dumplings are golden brown and crispy.
Pour 1/2 cup of water into the skillet. Cover and cook for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
Air Frying
Air frying is a quick and healthy way to cook your dumplings, resulting in a slightly crispy exterior.
Preheat your air fryer to 375°F (190°C). Lightly brush the dumplings with oil or spray them with cooking spray. Arrange the dumplings in a single layer in the air fryer basket.
Air fry for 8-10 minutes, flipping halfway through, until the dumplings are golden brown and cooked through.
Serving Suggestions and Variations
Now that you’ve mastered the art of making vegan chicken dumplings, it’s time to enjoy them! Here are some serving suggestions and variations to inspire you:
Serve your dumplings with a variety of dipping sauces, such as soy sauce, rice vinegar, sesame oil, chili garlic sauce, or a homemade peanut sauce.
Serve the dumplings as an appetizer, side dish, or main course. They’re delicious on their own or served with a side of steamed vegetables or a light salad.
Experiment with different vegetables in the filling, such as mushrooms, cabbage, or bok choy.
Adjust the spice level by adding chili flakes or sriracha to the filling.
For an extra boost of flavor, add vegan “chicken” broth to the filling.
Tips for Success and Troubleshooting
Making dumplings can be a bit tricky at first, but with a little practice, you’ll be a pro in no time. Here are some tips for success and troubleshooting:
Avoid overfilling the dumplings, as this can make them difficult to seal.
Be sure to cook the filling thoroughly before assembling the dumplings to ensure it’s safe to eat.
Keep the dumpling wrappers covered with a damp cloth while you’re working to prevent them from drying out.
If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit of water.
You can prepare the filling and/or dumplings in advance and store them in the refrigerator for up to 24 hours.
To freeze dumplings for longer storage, place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2-3 months.
Conclusion
So, there you have it: a delicious and accessible recipe for vegan chicken dumplings. This plant-based twist on a classic comfort food is sure to satisfy your cravings and impress your friends and family. With readily available TVP, a flavorful vegetable medley, and your choice of cooking method, crafting these dumplings is simpler than you might think.
Now, it’s your turn! Gather your ingredients, roll up your sleeves, and embark on your own vegan chicken dumpling adventure. Don’t be afraid to experiment with different flavors and techniques to create your own signature version. And most importantly, share your creations with the world! Happy dumpling making! Enjoy the warm, comforting satisfaction of these homemade delights. They’re proof that plant-based food can be just as satisfying, flavorful, and heartwarming as any traditional dish.
