In the Chai household, dumplings are king. We eat them for breakfast, steam a few at lunch, scoff some more as a snack… Our freezer tray is always brimming with a few homemade variations, and then at the weekends we gather to make more. I’ve shared a few of our dumpling recipes on this blog over the years, but I’m finally checking in to share my newest recipe. And it’s one that’ll please my fellow vegan friends! Entirely vegan, simple to make and incredibly moreish, these dumpling babies will only take you an hour or two to prepare.

The star of this recipe is the Omnifoods Plant-based Pork-style Mince. I discovered this brand when I was in Hong Kong and it is easily the best meat alternative I’ve ever tried. Their brand extends to a complete range in Asia – I even ate a very authentic Hong Kong Tomato Baked Pork Chop Rice! So I’m over the moon that some of their products are finally available in the UK and even more thrilled that the product works perfectly for our infamous Chai family dumplings. This pack of mince was in the chilled aisle at Sainsbury’s. Find your nearest stockist here.


  • 1 pack Omnipork Plant-based Pork-style Mince
  • 2cm ginger
  • 2-3 garlic cloves
  • Handful spring onions
  • 3 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp light soy sauce
  • 6 tbsp water
  • 2 cups plain flour
  • 1 cup lukewarm water


  1. Grate your ginger, mince the garlic cloves and finely chop your spring onions. Place in a mixing bowl along with the mince, sesame oil, salt, pepper, soy sauce and water. Stir to combine.
  2. Cover and pop to one side (or in the fridge) while you prepare the dough.
  3. Now, we’ll prep the dumpling wrappers. You can easily find premade ones in the frozen aisle at large supermarkets, or in the chilled aisle at Asian supermarkets, but this is a great little recipe to have in your back pocket.
  4. Place two cups of plain flour in a large mixing bowl.
  5. Prep one cup of lukewarm water. I usually microwave a bowl of water for 35-40 seconds. Too cold or hot and your pastry will want to shrink, which is what we want to avoid.
  6. Slowly add water to your flour to form your wrapper dough. You want it to just come together and not be wet. Little by little is a good rule of thumb here.
  7. Gently knead your dough on a well-floured chopping board. Divide into small balls.
  8. Roll the balls out with a floured rolling pin. Rather than roll the entire ball, we do it in quarters. Roll a quarter, move it 90* and roll again. You’ll want your wrapper to be fairly thin but not too thin that it becomes difficult to pick up.
  9. Place a small amount of filling in the centre of the wrapper. Dab some water along one edge of the wrapper – this will help to help seal it. Follow this tutorial to pleat your dumpling closed. Alternatively, these tools are GREAT.
  10. Pop your dumpling babies on a tray and freeze.
  11. When it comes to cooking your dumplings, heat a pan and add a tablespoon of cooking oil. Pan-fry your dumplings (from frozen) on one side for about a minute, so that it’s golden brown.
  12. Reduce the heat, pour in a half cup of water and cover the pan with a lid.
  13. When the water has evaporated, turn the heat up and fry each side of the dumpling under brown.
  14. Serve! We like ours dipped in one part Mum’s Crispy Chilli Oil, one part light soy sauce.

Let me know if you decide to try out this recipe!

Pin this post for later:

Similar Posts