Vegan Autumnal Dumplings

Autumn in vegan dumpling form – butternut squash, mushrooms, and cabbage all together, finished with a sage and garlic chilli oil. Delicious!

45 minutes cook

Serves 4

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

Ingredients

for the dumplings

250gmushrooms

1/4chinese cabbage, finely chopped and salted

1carrot, grated

1/2 butternut squash, diced

3garlic cloves, minced

3spring onions, sliced

1 tbspblack vinegar

1 tbspsoy sauce

1 tsprice vinegar

1 pack frozendumpling wrappers

for the chilli oil

5sage leaves

1garlic clove, thinly sliced

1 tbspchilli flakes (I used gochugaru)

1 tsplight brown sugar

50mlvegetable oil

Mixed mushrooms, sweet butternut squash, Chinese cabbage, spring onions, carrot, and garlic all come together to form the ultimate dumpling filling. Finish that with a crispy sage and garlic chilli oil, and you're onto a winner!

Method

Prep all of your veggies. Sauté over medium heat with a splash of oil until they're softened, then drain any excess liquid. Season with soy sauce and vinegar.

Grab your pre-made dumpling wrappers, and add a spoonful of the veggie mix to the middle.

Wet one side of the wrapper, then crimp and fold until you have 6-7 pleats sealing the edge. Repeat until you're out of filling or wrappers

Add a splash of oil to a new pan, then add the dumplings. Cook over medium/high heat until they're browned on the bottom, then add a splash of water and cover. Leave to sit on a low heat for 5-10 minutes, or until the wrappers are soft

Meanwhile, heat your oil over high. Add your thinly sliced garlic, sage leaves, chilli oil, and sugar, then turn off the heat. Stir well to combine, then set aside.

Plate up your dumplings with a generous spoonful or two of chilli oil, and finish with sesame seeds and spring onions. Enjoy!