Looking for a meat-free alternative to the pork dumpling? Try this delicious vegan recipe, which uses traditional Chinese ingredients and flavours that can be enjoyed by all!

• 250g plain flour (high-gluten flour makes the wrapper chewier)
• 10ml vegetable oil
• 5g salt
• 100ml of warm water (approx. 50 degrees)

• 3 cups of shredded eggplant
• 1.5 cups shredded capsicum
• 1 cup tofu
• 1 cup shredded black fungus

• 2 x tsp. soybean sauce
• 1 x tsp. salt
• 1 x tsp. Chinese prickly ash (also known as Sichuan pepper)
• 3 x tsp. vegetable oil

1. Mix all your dumpling wrapper ingredients together and knead dough for approx. 5 minutes.
2. Cling wrap it and leave it to rest for 10 minutes.
3. Place a bit of flour down to avoid sticking and knead again for another 3 minutes
4. Cling wrap and leave for another 5 minutes
5. Take out the dough, cut parts of it off vertically, and knead this into a cylinder.
6. Cut the cylinder into small pieces and press these flat with your palm

To make vegan dumplings:

1. Mix all of the vegan fillings together with all of the seasoning ingredients in a bowl.
2. Use your hand or a big spoon to mix small amounts of the mixture into your dumpling wrappers.
3. Seal the dumpling by pressing the two open ends together and forming a ‘boat’ shape.