Impossible Happy Paradise Xinjiang Dumplings Recipe made with Impossible Burger

Date Night

Impossible™ Happy Paradise Xinjiang Dumplings Recipe (Chef May Chow)

4 Servings

16 Ingredients

Not Too Tricky

By Chef May Chow

May Chow

40’ Total time=20’ Cooking + 20’ Preparation

In 2017, Chef Chow was awarded Best Female Chef in Asia. She specializes in giving traditional dishes bright new interpretations. At her casual-cool Happy Paradise restaurant in Hong Kong, Chef May Chow loves to reimagine Chinese favorites in fresh ways. Impossible Happy Paradise Xinjiang Dumplings is her plant-based take on the crispy potstickers using Impossible™ Ground Beef Meat From Plants.

What makes a Xinjiang dumpling? Traditionally, they use lamb filling, as well as a blend of spices like cumin and chili powder. They're commonly served with vinegar, which adds a tart contrast to the fatty, savory, and spicy meat. This Impossible-inspired recipe is relatively simple to make, just make the filling, fold the dumplings, and cook. You won't be able to resist these juicy crispy dumplings.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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16 Ingredients

12 oz Package Impossible Ground Beef Meat From Plants
Szechuan Chili Powder
Dumpling Filling
1 Package Dumpling Skin, 20 Pieces
2 tbsp Vegetable Oil

Szechuan Chili Powder

1/2 tsp Garlic Powder
1/2 tsp Ground Black Pepper
1/2 tsp Hot Paprika
1/2 tsp Red Chili Powder
1/2 tsp Ground Cumin
1/2 tsp Kosher Salt
1/2 tsp Sugar
1/4 tsp White Sesame Seeds

Dumpling Filling

1 tbsp Cumin Seeds
6 tbsp Chinese Pickled Daikon Radish, Finely Chopped
1 Green Onion, White And Green Parts, Finely Chopped

How to prepare

Step 1: Make the Szechuan Chili Powder

In a small bowl, whisk together all of the ingredients. Set aside.

Step 2: Make the Dumpling Filling

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.

Step 3: Wrap the Dumplings

Place dumpling wrappers on a work surface. Spoon 1 tablespoon of Impossible mixture into the center of the 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.

Step 4: Cook the Dumplings

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.