Impossible^TM Happy Paradise Xinjiang Dumplings

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.

MAKE THE FILLING

Ingredients used

• 12 Ounces Package Impossible Beef
• 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 Beef into the bowl. Mix the ingredients together gently with your hands until well combined.

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.

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.

SERVE AND ENJOY

Makes 20 dumplings.