Discover a quick and easy way to make no meat chicken dumplings. These are excellent for dinner or as finger food at a cocktail party. Ready in under 20 minutes, this recipe uses Sunfed meats new chicken free chicken as the main ingredient.
It’s been a while people! I realise that and thanks to all the people who checked in still. I have been busy starting a business (more about that another time), so I haven’t been paying as much attention to Pineapple!Pineapple! as I should have.
But this week I decided that I really have to get back into it and get cooking as well as post a recipe for you today. I have been making some lovely things lately so do check in and have a look at the new recipes.
Recently, I have been inspired by a kiwi (New Zealand) woman who has started her own company making a chicken-free chicken meat substitute (confused?!) under the company name Sunfed meats. To summarise what it is: it is a chicken substitute which is made from pea protein so as well as being super tasty it is very low in saturated fats and gets great reviews in terms of healthiness, as well as this it adds a great meat texture to any chicken dish!
You buy it in a 300 gram box and it comes frozen. The great thing about it is that you can cook it straight from frozen by throwing it in a fry pan with a little oil and sautéing for about 4 minutes. After that you can use it in any recipe just as you would real chicken.
So, because of my new love for this chicken free chicken, I have been literally cooking up a storm!
Today I made chicken dumplings (vegan), didn’t think that was possible did you?
I have adapted Donna Hay’s prawn dumplings to suit my taste and of course substituted the prawns for Sunfed’s faux chicken.
This dish is very easy to make, you just have to give the Sunfed Meats chicken a quick fry first and then chop it into very small pieces. For this recipe to yield a superior dumpling, you really do need to chop everything into very small pieces before making them up.
Once you have made all of the dumplings you give them a quick fry, on each side, until they are golden brown. If you want to, you can steam these dumplings, as per Donna’s recipe, but I can never go past a crispy dumpling, so I prefer them fried. I also think that frying them is quicker and less fuss.
But it’s up to you, if you want to give them a light steam instead of a fry, then go for it!
Whichever way you decide to cook them, steamed or fried, don’t forget to serve them up piping hot and with your favourite chilli sauce!
- 300 g box of Sunfed chicken
- 1 packet of 20 dumpling wrappers (we use Lian Huat)
- 3 Tbsp store bought hoisin sauce
- 2 finely chopped spring onions
- 1 tsp finely chopped fresh ginger (or from a jar)
- 1 handful fresh coriander - finely chopped
- 2 Tbsp finely chopped water chestnuts
- 3 Tbsp oil (for frying)
- Chilli Sauce for serving (optional)
- Add 2 tablespoons of oil in a frying pan and fry the Sunfed chicken for 3-4 minutes.
- Remove from the heat and chop up finely.
- In a bowl add all of the ingredients (except the oil and dumpling wrappers) and mix well.
- Place a dumpling wrapper in the palm of your hand and dip the index finger of the opposite hand in some water, rub your wet finger around the inside edge of the dumpling wrapper.
- Add a teaspoon of the mixture to the centre of the dumpling wrapper. Don’t over fill.
- Bring the opposite edges of the dumpling wrappers together and crimp closed with your fingers. Repeat for all dumpling wrappers.
- Heat 1 tablespoon of oil in a pan and cook the dumplings on each side until golden brown. You may need to cook them in batches.
- Serve hot with your favourite chilli sauce.