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ImpossibleTM Happy Paradise Xinjiang Dumplings Recipe

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  • 4

    Servings
  • Not Too Tricky
  • 14

    Ingredients
  • 20 min

    Preparation
  • 20 min

    Cooking
  • 40 Total Time

    Total Time

At her casual-cool Happy Paradise restaurant(opens in a new tab) in Hong Kong, Chef May Chow(opens in a new tab) loves to reimagine Chinese favorites in fresh ways. This is her plant-based take on the crispy turnovers with a juicy spiced Impossible™ Burger filling from Impossible™: The Cookbook(opens in a new tab) (page 56), which she always enjoys at Islam Food, a popular halal/Chinese restaurant in Kowloon, one of Hong Kong’s oldest neighborhoods

In 2017, Chef Chow was awarded Best Female Chef in Asia and is an innovator specializing in taking traditional dishes—including the ones that are almost too familiar—and giving them bright new interpretations. But May Chow’s journey to internationally-acclaimed chef was certainly not a straight line. She learned to cook by helping her mother in the kitchen in Toronto, ON. During college, she secretly started taking cooking classes and worked in a restaurant in Boston without telling her parents.

After graduation, she moved to Los Angeles and worked as a private chef before moving to Hong Kong in 2009, where she developed her wildly popular mini bao buns. These buns led to her starting her first restaurant, Little Bao, and then a second, Happy Paradise.

She has a dynamic and infectiously joyful approach to cooking. Dumplings are a staple of Chinese cooking and her recipe here is going to be a standard in your kitchen. Never made dumplings before? Don’t be intimidated. The key is, as always, to not overstuff them and to dip your fingers in water to prepare the edges to stick together when you fold the dumpling up.

This is an easy and fun dish to make. With the combination of Impossible Burger and May Chow, how can you go wrong?

14 Ingredients

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  • 12 Ounces Package Impossible Burger
  • 1/2 Teaspoon Garlic powder
  • 1/2 Teaspoon Ground black pepper
  • 1/2 Teaspoon Hot Paprika
  • 1/2 Teaspoon Red chili powder
  • 1/2 Teaspoon Ground cumin
  • 1/2 Teaspoon Kosher salt
  • 1/2 Teaspoon Sugar
  • 1/4 Teaspoon White sesame seeds
  • 1 Tablespoon Cumin Seeds
  • 6 Tablespoons Chinese pickled daikon radish, finely chopped
  • 1 Green onion, white and green parts, finely chopped
  • 2 Tablespoons Vegetable oil
  • 1 Package Dumpling skin, 20 pieces
5 steps
  1. MAKE THE SZECHUAN CHILI POWDER

    Ingredients used

    • 1/2 Teaspoon Garlic powder
    • 1/2 Teaspoon Ground black pepper
    • 1/2 Teaspoon Hot Paprika
    • 1/2 Teaspoon Red chili powder
    • 1/2 Teaspoon Ground cumin
    • 1/2 Teaspoon Kosher salt
    • 1/2 Teaspoon Sugar
    • 1/4 Teaspoon White sesame seeds

    In a small bowl, whisk together all of the ingredients. Set aside.

  2. MAKE THE FILLING

    Ingredients used

    • 12 Ounces Package Impossible Burger
    • 1 Tablespoon Cumin Seeds
    • 6 Tablespoons Chinese pickled daikon radish, finely chopped
    • 1 Green onion, white and green parts, finely chopped

    In a small skillet over medium-low heat, toast cumin seeds until darkened and fragrant, about 5 minutes. Transfer cumin seeds to a cutting board and coarsely chop. In a large bowl, add daikon, green onion, 2 tablespoons of water, and Szechuan chili powder. Whisk to combine. Crumble the Impossible Burger into the bowl. Mix the ingredients together gently with your hands until well combined.

  3. WRAP THE DUMPLINGS

    Ingredients used

    • 1 Package Dumpling skin, 20 pieces

    Place dumpling wrappers on a work surface. Spoon 1 tablespoon of Impossible mixture into the center of dumpling wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal.

  4. COOK THE DUMPLINGS

    Ingredients used

    • 2 Tablespoons Vegetable oil

    Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown. Add 1/2 cup water, cover and cook for about 3 minutes; check from time to time and cook until the water has evaporated completely, and the bottoms are crisp and golden brown. It takes about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.

  5. SERVE AND ENJOY

    Makes 20 dumplings.