Brendan Pang’s v2 Pan-fried Plant Based Dumplings

“You really get the best of both worlds with these dumplings. Not only are they loaded with flavour but the crispy pan-fried bottoms offer a nice crunch to complement the delicious filling.”


• 20 round dumpling wrappers
• Vegetable oil, to cook
• Coriander, to serve
• Chinese chilli oil, to serve
For the Filling:
• 250g v2 mince
• 30g celery, finely chopped
• 1 stalks spring onion, finely chopped
• 1 tbsp coriander, finely chopped
• 1 ½ tbsp light soy sauce
• 2 tbsp Chinese chilli oil
• 1 tbsp hoisin sauce
• 1 dash ground white pepper


  1. To make the filling, place all ingredients in a mixing bowl and mix vigorously in one direction until the mixture binds.
  2. Working with one dumpling wrapper at a time, place 1 heaped teaspoon of filling in the centre of a wrapper. Brush half of the perimeter of the edge with water. Fold the wet edge over to meet the dry edge to form a semi-circle. Pinch along the edge to seal and enclose the filling. Brush one corner of your semi-circle with water and fold inward to overlap with the other corner. Press to seal.
  3. To cook the dumplings, heat 1 tablespoon of vegetable oil in a non-stick pan over medium high heat. Add dumplings to your pan with the flat side down. Press down firmly to flatten base and cook until the base is sizzling and golden. Add enough water to just cover the base of each dumpling and cover with lid. Cook for 5 – 7 minutes. Remove lid and continue to cook until the base of the pan is dry, and the underside of the dumplings are crisp again. If required, add additional oil to help crisp them up.
  4. Serve immediately with additional chilli oil if you desire and some fresh coriander.