Chinese dumplings filled with vegan Macanese curry.
Ingredients
- 2 hash brown patties (we use Trader Joe's), or 1 large potato
- 2 tablespoons coconut oil
- 4 garlic cloves, minced
- an equal amount of ginger, minced
- 1.5 large carrots, finely chopped
- 3 celery ribs, finely chopped
- 2 packages of Impossible or Beyond meat
- 4 ounces water chestnuts, chopped
- entire brick of Japanese curry paste
- 1/2 cup peanuts, chopped or crushed with a mortar & pestle
- 1/2 can coconut milk
- 1 teaspoon sugar
- dumpling wrappers or homemade dumpling dough
Instructions
- Place the hash brown patties in the air fryer or toaster oven. Cook about 20 minutes until crispy. If using whole potato, boil it in a small saucepan until tender. Crush into small pieces.
- Meanwhile, heat the coconut oil in a large, deep skillet. Add the minced garlic and ginger and sauté 30 seconds. Add the chopped carrots and celery. Cook 2-3 minutes.
- Add the Impossible or Beyond Meat. Sauté until browned.
- Add the chopped water chestnuts, curry paste, peanuts, coconut milk, and sugar. Stir to combine and let the curry paste melt into a sauce.
- If using hash browns, remove them from the air fryer or toaster oven. Add to the skillet and break it down into the mixture. If boiling a whole potato, drain the water, lightly crush it, then add to the skillet and mix.
- Use dumpling wrappers or dumpling dough to to make dumplings. Place about 2 tablespoons of filling into each wrapper. If using store-bough wrappers you will need to use water to wet and seal the edges. We usually steam dumplings with this filling. We use a bamboo steamer over a wok with hot water. Steam until the edges of the dough are tender.