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Vegan Archives | House of Dumplings

October 6, 2020

 

Summer is just around the corner, bringing garden parties and BBQs with it! It can be hard to think of quick, easy plates to share with your friends and family. Why not try something new with these dumpling lettuce cups? They can be made with any of our dumpling range, but they’re great (and vegan friendly!) using our Hemp & Edamame dumplings.

Just prep your vegetables ahead of time and cook the dumplings at the party! We’ve taken the work out of cooking dumplings by pre-steaming them before they’re frozen. This means that all you need to do is heat them through in a pan! This takes less than five minutes and you’ve got hot, freshly cooked dumplings to serve. Make sure you’ve got your Mum’s Sauce ready for dipping!

Hemp & Edamame Dumpling Lettuce Cups

Let’s celebrate spring by inviting your friends over for some of these yummy and fresh dumpling lettuce cups. Great as a starter or main. Let’s the dumpling party started!
Prep Time 5 mins
Cook Time 5 mins
Servings 2

Ingredients
  

  • 1 pack of House of Dumplings Edamame Kumara dumplings
  • ½ head of Baby cos lettuce
  • ¼ cucumber cut into match sticks
  • Mint leaves
  • Lime wedge to serve
  • House of Dumplings Chili oil optional

Instructions
 

  • Pull your House of Dumplings dumpling packet out of the freezer and thaw it out on your kitchen bench top for an hour before your guest’s arrival.
  • Separate leaves from your baby cos lettuce and wash thoroughly under tap water. Dry leaves by using either a salad spinner or patting them with a tea towel.
  • Slice your cucumber into little match sticks.
  • When your guests turn up. Pan fry your dumplings with mild flavour oil on medium low heat. 2-3 minutes on each side until pastry turn golden.
  • Serve your pan fried dumplings in your lettuce cups. Garnish with cucumber and mint leaves. Serve with lemon wedge and chili oil

Video


October 6, 2020

 

Whether you’re vegetarian, vegan or just looking to add an extra hit of protein to your diet, mushrooms should be a go-to. Our Six Mushroom vegan dumplings, paired with delicious meaty vegetables, make the perfect plant-based meal. Look no further for your next meatless Monday dinner idea!

The magic of mushrooms

Mushrooms are packed full of nutrients but light on calories. They’re great sources of riboflavin and niacin, nutrients that are usually found in meat. It’s essential to replace these in plant-based diets, and mushrooms make this easy! Of course, different types of mushrooms offer different nutrients. Luckily, our Six Mushroom dumplings cover all the bases. A blend of enoki, shiitake, woodear, oyster, portobello and brown button mushrooms mean that you’re not missing out on anything that the fungi have to offer. Even the carnivores won’t miss the meat either, with the delicious umami flavour and meaty texture. They’ll be gone so fast, you won’t even notice!

house of dumplings where to buy

The perfect vege medley

The great thing about this recipe is that you can mix and match the vegetables to whatever you have in the fridge. To make the perfect plant-based meal, we recommend using some ‘meatier’ options. Eggplant, zucchini and capsicum all work wonders at keeping you full for longer. For this recipe, you’ll simply cut the vegetables into thin strips and stir-fry them! To flavour the dish, we use the House of Dumpling’s special recipe Mum’s Sauce. In all its soy, garlic-y, ginger-y goodness, it’s the ideal partner for stir-fry dishes.

mushroom vegan dumplings plant based

Protein Packed Vegan Mushroom Dumplings & Veges

Who needs meat when you've got these protein packed mushroom dumplings and meaty veges!?
Prep Time 5 mins
Cook Time 8 mins
Servings 1

Ingredients
  

  • 1/2 pack of House of Dumplings Six Mushroom dumplings
  • Vegetable oil
  • 1 eggplant (cut into thin strips)
  • 1 capsicum (cut into thin strips)
  • 1 zucchini (cut into thin strips)
  • 1 bunch of watercress
  • A sprinkle of poppy seeds
  • 1 tbsp Mum's Sauce
  • 1 tsp Chilli Oil (optional)

Instructions
 

  • Leave dumplings out to thaw on the bench for half an hour before cooking.
  • Prep vegetables by cutting them into thin strips.
  • Heat a drizzle of oil in a frypan over medium heat.
  • Add chopped vegetables and cook until softened, around 3-5 minutes. Season to taste.
  • When cooked, place vegetables onto a plate and set aside.
  • Heat another drizzle of oil in the frypan over medium-high heat.
  • Add the dumplings and pan fry for 2 minutes on each side.
  • Serve the dumplings on top of the veges. Top with Mum's Sauce, watercress and a sprinkle of poppy seeds. Enjoy!

Video


October 6, 2020

 

Pho is a traditional Vietnamese noodle soup that has become a bit of a cult dish in recent years! It’s no wonder why – it’s healthy and delicious but still a fantastic comfort food. The classic pho recipe is made up of chicken or beef broth, rice noodles, fresh herbs and thinly sliced beef that finishes cooking in the bowl! The flavours are so delicious that we decided to create our own pho-style dumpling soup. We used our Six Mushroom vegan dumplings to make a vegetarian dish that can be easily made vegan with just a few swaps!

Phanatic about pho

The exact origins of the famous dish are debated, but it came about in the early 1900s as a breakfast option for field workers. It’s still traditionally eaten in the morning in Vietnam. Just like how coffee warms you up in the morning, a good bowl of pho does the same! Street vendors in big cities like Hanoi sometimes wake up as early as 2am to start their broth. Perfecting pho broth is a fine art, with lots of flavours and spices needing to come together just right. In our pho dumpling soup recipe, we are showing you how to make a simplified version of pho – this one takes 15 minutes instead of hours!

mushroom dumpling soup pho

The secret is in the stock!

We have a passion for finding the best quality local ingredients for our food, and stock is no exception! We use Foundation Foods stock with our dumplings and we reckon they’re the best in the biz. They’ve been making stock for close to 20 years, so they really know their stuff! For this recipe, we use their Asian Master Stock, which combines garlic, ginger and star anise for that authentic pho flavour. It’s also completely vegan, so perfect for this recipe! If you can’t find this, you can use vegetable stock instead and add some of your own spices. The great thing about pho is that it’s so easy to experiment with different flavours. You can add cinnamon, cloves, star anise, cardamom or whatever you’d like! Feel free to mix and match your favourite spices and see what you like.

Mushroom madness

The stars of this dish are, of course, our Six Mushroom vegan dumplings! How can you fit six (!!) different types of one mushroom in one little dumpling, you may ask? We won’t share our secret mushroom methods, but we can say that each dumpling has a mix of enoki, shiitake, woodear, oyster, portobello AND brown button mushrooms, all wrapped up in a tomato pastry wrapper. A mushroom lover’s dream! Even for meat-eaters, the earthy, umami flavours of these dumplings do not disappoint. They’re also packed full of healthy goodness! Mushrooms have loads of fibre and protein, so they’re perfect for a vegetarian or plant-based diet. We flavour our mushroom dumplings with a 20 month aged organic miso that is the perfect accompaniment to the rich flavours of the pho broth.

 

Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings

A quick and easy vegetarian pho noodle soup with mushroom dumplings.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

  • ½ pack of rice noodles
  • 1/2 pack of Foundation Asian Stock (Tip: You can freeze the stock you don't use!)
  • 1 pack of House of Dumplings Mushroom Dumplings
  • 4 boiled eggs (optional)

To garnish

  • 1 handful of mint
  • 1 handful of Thai basil
  • 1 handful of coriander
  • 1/2 onion (thinly sliced)
  • ½ lime (cut into wedges)
  • 1 handful of mung bean sprouts
  • ¼ head of fancy lettuce (washed)
  • 1 fresh chilli (sliced)

Instructions
 

  • Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
  • Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
  • Bring a medium pot of water to the boil. Place your eggs in the pot, and cook to your liking. For a soft-boiled egg, we recommend around 5-7 minutes! Cook for longer if you want a harder yolk.
  • When the eggs are done, place them in a bowl of cold water to cool them. Then peel the shells off them and set aside. Keep the water boiling!
  • Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
  • Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
  • Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
  • Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.

Video


October 6, 2020

 

Although kale chips have been all the rage in recent years, grilled broccoli is starting to make its way to the top! In this recipe, we show you how to make the perfect pesto grilled broccoli to accompany our Edamame & Hemp vegan dumplings

Plant-based and packed with nutrients

We have three vegan dumpling options, including our Edamame & Hemp dumplings. Sweetened with kumara and made with hemp seeds and protein from The Hemp Farm, these are an easy and delicious way to get essential nutrients into your diet. Hemp has one of the most nutrient-packed seeds out there. Hemp hearts, which are the edible inside of a hemp seed, are made up of nearly one quarter protein and are packed with fibre. This makes them the perfect choice for plant-based recipes like this one as you’re still getting your protein in! 

Edamame & Hemp vegan dumpling

The best pesto out there!

You can use any pesto of your choice in this dish, but we recommend Genoese Plant-Based pesto. The basil is grown on the company’s own farm in Fiji and flown to New Zealand weekly to be blended into their signature pesto. It’s hard to beat for freshness and flavour, and in our opinion is one of the best quality pesto products in the market! 

To make this recipe completely vegan, their plant-based option is perfect. They replaced the parmesan with nutritional yeast to create a product that is not only completely vegan, but tastes just like the real thing! Nutritional yeast is an essential for anyone who wants to reduce their dairy intake without sacrificing cheesy flavours. It’s also packed with protein and often comes fortified with B-12 so is a perfect dairy replacement. Alongside our vegan dumplings, this creates the perfect plant-based meal!

The toasty hack – it’s life changing!

Something that sets our dumplings apart is that they’re pre-steamed before you buy them! This means that they only take five minutes to cook after thawing. In this recipe, we use our toasty method for a quick and easy hack that’s perfect for meals on the go or at work! All you have to do is pop your dumplings in an oiled sandwich press for five minutes and you have a healthy, delicious meal ready to go. You can even put them in between some baking paper sheets for a dish-less meal! 

And don’t forget the sauce!

We recommend serving this meal with our Mum’s Sauce and Chilli Oil! Mum’s Sauce is Vicky’s mum’s secret recipe – it’s like soy sauce, only so much better! It’s the perfect accompaniment to dumplings, especially with the earthy flavours of edamame and hemp. Of course, if you’re a spice lover, our Chilli Oil is a must! In many Asian cuisines, chilli oil is a staple. It goes with rice dishes, noodles dishes and of course, dumpling dishes. Try our authentic and delicious Chilli Oil and you won’t look back!

Vegan Edamame Dumplings with Charred Pesto Broccoli

Pesto broccoli is the perfect side for dumplings!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 1 Serving

Equipment

  • Sandwich press

Ingredients
  

  • 2 tbsp Genose Vegan Pesto
  • ½ head of Broccoli
  • The Good Oil
  • ½ pack of House of Dumplings Edamame Hemp Dumplings

Instructions
 

Preparation

  • Leave your Edamame & Hemp dumplings out on the bench to thaw for approx. an hour. Preheat your oven to 220°C.

Making the pesto broccoli

  • Cut broccoli into little florets. In a small bowl, toss the florets with a dash of vegetable oil, salt and cracked pepper.
  • Line a tray with baking paper and arrange florets in a single layer across it. Grill on high heat for 3 minutes, or until golden.

Cooking the dumplings

  • Place two heaped tablespoons of pesto in a mixing bowl. Add broccoli straight into the bowl after taking it out of the oven. Toss to coat!
  • Heat a tablespoon of oil in the sandwich press. Toast dumplings for five minutes or until golden.

To serve

  • Serve dumpling with the pesto broccoli. To add flavour, top with our Mum's Sauce and Chilli Oil or add some more pesto. Enjoy!

Video

Keyword Sandwich press, Vegan

 


October 6, 2020

As spring comes into swing, salad season is heating up! In the warmer months, we tend to reach more for fresh food and lighter flavours. While you may think of dumplings as comfort food, we are showing you how to create a zingy, delicious vegan dumpling salad in less than 15 minutes! You will only need a salad bowl and a sandwich press to create this dish to impress.

The star of this salad is baby beetroot! Beetroot has been gaining popularity in recent years as a superfood. It is said to reduce blood pressure and increase blood flow, as well as containing a heap of anti-oxidants. Today, we’re using marinated baby beetroot which are easy to find in any supermarket, and a lot less hassle than the fresh stuff.

The dressing for the salad combines lemon juice with wholegrain mustard for a kick to offset the sweetness of the beetroot. The light, tangy flavours are perfect for a kiwi summer salad! This dish will be a hit at any BBQ, pool party or Christmas get-together.

Our vegan Mushroom Dumplings are made up of six (!) different types of mushrooms. Enoki, shiitake, oyster, portobello and brown mushrooms are flavoured with 20 month aged organic miso to create the vegan dumpling of dreams. You can cook our dumplings in lots of different ways, but in this recipe we’re using a sandwich press to make the perfect dumplings is 5-10 minutes!

 

Baby Beet Kale Salad + Mushroom Dumplings

It may surprise you, but beetroot and mushrooms are a match made in heaven!
Prep Time 5 mins
Cook Time 15 mins
Servings 1

Equipment

  • Sandwich press

Ingredients
  

  • ½ can of Marinated Baby beetroot cut into bite size
  • 2 full handfuls of Fresh Grower Baby Kale
  • Zest and juice of ½ lemon - should be around 2 tbsp
  • 1 tsp of Wholegrain mustard
  • 4 tbsp of Good Oil Sunflower oil
  • Salt and pepper
  • A pack of House of Dumplings Mushroom Dumplings

Instructions
 

  • Start by thawing your dumplings on your kitchen bench top for an hour before cooking.
  • Place lemon juice & zest, wholegrain mustard, sunflower oil, salt and pepper into a closed lid jar. Mix your dressing well.
  • In a large bowl, mix together the baby kale and the chopped baby beetroot. Pour the dressing over the kale & beetroot mix and gently stir to combine. Set aside.
  • Place a tablespoon of sunflower oil in your sandwich press machine. Toast your dumplings for 5 – 10 mins until golden.
  • Serve the dumplings alongside the salad. Enjoy!

Video

Keyword Salad, Sandwich press, Vegan

DUMPLINGS WITH HERITAGE