Impossible™ Beef Dumplings Recipe

Mix together 4 tablespoons of the seasoned rice vinegar, 2 tablespoons of the tamari, 2 cloves of minced garlic, 1 teaspoon grated ginger, the 3 charred and chopped scallions, 1 teaspoon sesame oil, 1/2 teaspoon sambal, 4 tablespoons minced cilantro, and 1 tablespoon agave until well incorporated.

Mix together Impossible Beef, 2 tablespoons minced raw scallion, 2 tablespoons cilantro, 1 tablespoon tamari, 2 teaspoons sesame oil, 1 tablespoon grated ginger, 1 tablespoon dark brown sugar, 1 clove of minced garlic, and 1 tablespoon seasoned rice vinegar. Portion 2 teaspoons of filling into the center of a dumpling wrapper, and then form your favorite dumpling shape. We love this method: moisten the outer edges with some water, then fold one corner over the filling to form a triangle and press the edges together firmly to seal. Fold the outer corners towards the middle so one overlaps the other. Pinch them together firmly to seal, using water as needed to ensure dough sticks together. Continue with remaining filling and wrappers.

Steam in a steamer basket or cook dumplings in a large pot of boiling water for approx. 5-7 minutes or until dumpling wrappers are transparent and filling is cooked through. Serve with the charred scallion dipping sauce, and add some heat with your favorite red oil chili crisp sauce.