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ImpossibleTM Beef Dumplings

Chef J Michael Melton
by
Impossible™ Beef Dumplings in a bowl drizzled with chili crisp and with a charred scallion dipping sauce.
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  • 4Servings
  • Not Too Tricky
  • 13Ingredients
  • 30 minPreparation
  • 10 minCooking
  • 40 Total TimeTotal Time

This meaty, savory dumpling recipe is now your new favorite go-to appetizer or meal. The flavorful Impossible™ Beef Made From Plants mixture with ginger, garlic and sesame oil is tucked into wonton wrappers and folded up into your favorite dumpling shape, steamed or boiled, and then dipped into a delectable sauce with charred scallions, cilantro and tamari. Enjoy this oh-so-tasty Impossible™ Beef Dumplings recipe, and use as a canvas for your favorite new red oil chili crisp. Happy cooking!

13 Ingredients

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  • 12 Ounce Package Impossible Beef or Beef Lite Made From Plants
  • 3 whole Scallions, charred, trimmed, and minced
  • 2 Tablespoons raw Scallion, Minced
  • 6 Tablespoons Cilantro, Chopped Fine
  • 3 Tablespoons Tamari
  • 3 Teaspoons Sesame Oil
  • 1 Tablespoon Ginger, Grated
  • 1 Tablespoon Dark Brown Sugar
  • 5 Cloves Garlic, Minced
  • 5 Tablespoons Seasoned Rice Vinegar
  • 1/2 Teaspoon Sambal
  • 1 Tablespoon Agave
  • 1 package wonton wrappers
3 steps
  1. Make the Charred Scallion Sauce

    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.

  2. Assemble the Dumplings

    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.

  3. Cook and Serve

    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.

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