Chinese Dumplings (Potstickers) with a delicious vegetable filling are dipped into sweet ginger sauce for a filling asian dish!
Why have I never made Chinese dumplings at home? This was not only one of the quickest dinners I’ve had in a while, it was pretty easy to do, and who knew the folded tops were so easy to make! One of the challenges I’ve faced since becoming a vegetarian is not begin able to enjoy some of the asian recipes I’ve loved, and having to modify them. Not, they’ve turned out not to be difficult challenges at all, and after biting into this all vegan chinese dumpling, I’ve realise it’s no longer a challenge at all; it’s a very real possibility that I could devour an entire plate of delicious asian “takeout” food, stick to being a vegetarian, and most of all, stick to really delicious food.
When the Confucius Institute Uwi Mona, an organisation “fostering cultural exchange between China and Jamaica with classes in mandarin, calligraphy and tai chi, supported by many social activities” contacted me asking me to create my own version of chinese dumplings, I jumped right on it. This has long been one of my favourite dim sum recipes and to be able to create a vegetarian version that was not only delicious but felt like a genuine feeling was a challenge I was happy to accept.
For all my Jamaican readers, are having a Confucius Day outside the grounds of Philip Sherlock, UWI Mona Campus from 10am – 5pm on Sep 27, 2014 at which there will be mini mandarin lessons, Chinese cooking classes, Chinese dance and Taiji demonstration, Kung Fu classes and a karaoke session at the end, and best part it’s going to be free! I’m definitely going to be there and hopefully I’ll learn a few Chinese cooking classes – in fact they’ll be doing live demonstrations of Chinese dumplings there too!
If it’s one thing Jamaica definitely lives up to, it’s its motto of “Out of Many, One People”. I have several readers who have attended the Institute to learn the different languages and partake in the culture, and you’d be surprised to hear that next to Jamaican food, the next most popular food dishes are Chinese and next to our local food, there are more Chinese restaurants than any other here in Jamaica. I’m pretty excited for this event, and if you’re here you should definitely come out.
It would be an understatement to say these Chinese dumplings were delicious. I tasted one before shooting and realised that maybe I shouldn’t have because I was tempted to eat them throughout the entire shoot! I literally just used my own imagination, used what vegetables and flavours I know work for my stir fry and incorporated it here. What you end up with is a juicy, soft, flavourful and filling dumpling – the steaming process truly brings out the flavours here! You could also try pan-frying them if you want a bit of a crunch on the bottom.
I’m literally about to press “publish”, go whip up some more dipping sauce and have my leftovers of these dumplings. Happy Saturday!
This recipe can be easily doubled or tripled.
This post was sponsored by the Confucius Institute Uwi Mona. All opinions and recipe creations are mine.
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