Steamed Plant Based Truffle Sriracha Dumplings

Crispy, aromatic, and satisfying. Our TRUFFLIN vegetable dumpling recipe is a unique and elevated version of a staple comfort food. The secret ingredient is our Black Truffle Sriracha that gives these dumplings their umami flavor and kick. Dumplings are fun to make and you can easily adjust the filling to your liking! 

 

Ingredients (30-40 dumplings):

Trufflin Sriracha Sauce, 2 tbsp

Trufflin Black Truffles, chopped (optional)

Firm tofu -  1 box of tofu, chopped (you can also use Beyond Meat or any ground meat)

Chinese cabbage - half small cabbage, chopped

Sweet Corn - 1.5 cup 

Fresh mushroom (shiitake, portobello or crimini) - 12 oz (about 1 or 2 trays ), chopped

Green onions - 2 stems, thinly sliced

Toasted sesame -  ¼ cup (Black or white)

Dumpling wrapper - 30-40 pieces, (white, round, northern style)

Additional Trufflin Sriracha Sauce, soy sauce, green onions, truffle slices for serving. 

 

Method:

  1. Make the filling: Drain excess water from the tofu and break it apart with your hands. Skip this part if using meat. Combine tofu or meat with FINELY chopped cabbage, mushroom, green onions, and black truffle. Add in toasted sesame and truffle sriracha. Mix well with the vegetables. 
  2. Make the dumplings: prepare a small bowl of water. Lay out a wrapper in your palm. Place a spoonful of filling, make it look like a ball, at the center of the wrapper. Dip one finger into the water and draw a circle along the edge of the wrapper. Fold the wrapper into a half moon shape with folds or another style that you prefer. Make sure each dumpling is tightly sealed, so they don’t burst during cooking. 
  3. Steam the dumplings: prepare a steamer (bamboo, electric or pot-style). Place a piece of parchment paper on the bottom of the tray to prevent sticking. When the water boils, place dumplings on the parchment paper and steam for around 10 minutes. 
  4. Serving: serve as soon as possible with additional soy sauce, truffle sriracha, truffle slices, and/or green onions.