This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.
- 1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
- ½ cup Darling planted based Chick’n chopped
- ⅓ cup scallions thinly sliced
- ½ tbsp siracha
- 3 cloves garlic, minced
- 1 tsp ginger
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- salt and red pepper flakes to taste
- 2 tbsp oil
- ¼ cup water
- 1 packet dumpling wrappers
- ½ cup soy sauce
- ¼ cup rice vinegar
- 1 tsp sesame oil
- ½ tsp ginger, minced (or a pinch)
- 2 cloves garlic, minced
- 1 tbsp hot chili sauce
- Kosher salt (a pinch if needed -taste before adding this)
- Heat sesame oil in a large saute pan over medium heat.
- Add carrots and cabbage, along with a large pinch of salt and pepper.
- Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate.
- Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper.
- Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely.
- While the filling is cooling, combine dipping sauce ingredients and set aside.
- To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
- Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
- Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
- Heat 3 tablespoons olive oil in a large saute pan over medium heat.
- Saute dumplings in a batch of 7-8 depending on how large your pan is.
- Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
- Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
- Remove the lid and allow the dumplings to get crisp on the bottom again.
- Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
- Make sure you hashtag #DinnerWithTayo, I would love to see your dish.