By focusing on texture and mouth feel Beyond Meat has revolutionized the meat alternative market. I experimented with using their Beyond Beef Crumble product as the base for vegan beef dumplings. Both steamed and pan-fried version of this dumpling recipe came out well and were tasty. However, the Beefy variety of Beef Crumble that I used has a sort of south western spice flavor profile, so I didn’t get the Asian dumplings flavor experience I was hoping for.
- One package Beyond Beef Beefy Crumble
- Half an onion, chopped
- A piece of ginger root, about an inch and a half long
- 2 table spoons soy sauce
- 1 table spoon sesame oil
- 5 scallions finely chopped
Grate all of the ginger into a bowl, being sure to include the juice and pulp. Mix thoroughly the other ingredients into the bowl with the ginger. Place a ball of the filling mixture into the center of a dumpling wrapper and fold the wrapper over the filling and crimp the wrapper closed. Repeat this process until you run out of the filling mixture; the recipe makes about 2 dozen dumplings depending on how full you stuff your wrapper.
Steam the dumplings in a bamboo steamer or fry them up in a pan.
I just tried Beyond Meat’s Beastly Sliders, which without a doubt are the best veggie burger I have ever tried, and outside of the veggie vs beef burger dichotomy, just plain make a great sandwich. I think if the sliders or burgers were chopped up and used in the above recipe instead of the Crumble, you would get an even better vegan beef dumpling.