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Chickpea and spring onion dumplings
Brighten up any day with the fresh flavours of spring onion, ginger, chilli and coriander in these delicate vegan gyoza-style dumplings. A great way to use a tin of chickpeas, they help bind the filling together, ready to be wrapped, shaped and steamed. Enjoy with a zingy dipping sauce. Find more recipes like this in our Let's cook: Vegan class.
Print recipe
Serves 2-4
Vegetarian
Vegan
Dairy-free
Ingredients
For the dumplings:
- 1 x 400g tin of chickpeas
- 3 spring onions, finely sliced
- Small handful coriander, leaves picked and roughly chopped
- 2cm piece of fresh root ginger, peeled and finely chopped or grated
- Pinch of sea salt
- 10-15 gyoza wrappers
For the dipping sauce:
- 50ml soy sauce
- 1 red chilli, finely chopped
- 1 tbsp rice wine vinegar
Cooking instructions
- Drain the chickpeas (reserving the water for aquafaba meringues!) and tip into a bowl. Roughly crush with a fork to make a chunky paste.
- Add the sliced spring onions, chopped coriander leaves and chopped/grated ginger. Season with a generous pinch of salt then mix everything together.
- Lay out your gyoza wrappers. Place a heaped teaspoon of the filling into the centre of each wrapper. Lightly dampen the edges of the wrappers with a little water then fold over to create semi-circles, pressing the damp edges together to seal.
- With the dumpling laying flat in front of you, pull up the two pointed tips to meet in the middle, pinching together. Repeat until all the filling is used up.
- Cut out little squares of baking paper and place each dumpling on a piece. Set up a bamboo/metal steamer basket over a large wok filled with a few cm of water. Bring to a simmer over a medium heat.
- Place as many dumplings (on their paper) as will fit in the steamer basket, cover with a lid and steam for 6-8 minutes or until the wrapper is soft and the filling is piping hot in the middle. You can steam multiple baskets at once or in batches depending on what you have.
- When ready to serve, mix together the soy sauce, chopped chilli and rice wine vinegar. Serve this alongside to dip the dumplings into.
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