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v2 Spicy Sichuan Style Dumplings by Brendan Pang

v2 Spicy Sichuan Style Dumplings by Brendan Pang

2 ratings

40 minutes

Feeds 4

Looking for a delicious and easy-to-make Asian-inspired dish to impress your family and friends? Look no further than Brendan Pang’s v2 Spicy Sichuan Style Dumplings, perfect for a flavourful dinner packed with protein.


35 round dumpling wrappers (gow gee)

Chinese-style chilli oil, to serve

Spring onion, to serve

Toasted white sesame seeds, to serve


300g v2mince, beef-style

1 tbsp spring onion, white part only, finely chopped

1 tsp ginger, finely grated

1 tbsp light soy sauce

½ tbsp Shaoxing cooking wine

½ tsp sesame oil

½ teaspoon caster sugar

1 tsp cornflour

Pinch of white pepper

Black Vinegar Dressing

2 ½ tbsp Chinese black vinegar

2 tbsp light soy sauce

1 tbsp caster sugar

1 tsp sesame oil

1 medium clove garlic, finely grated

1 tbsp spring onion, white part only, minced



For the dumpling filling, place v2mince beef-style, spring onion, ginger, oyster sauce, light soy sauce, Shaoxing cooking wine, sesame oil, caster sugar, cornflour and white pepper in a medium bowl and mix vigorously in one direction until the mixture binds.


Working with one dumpling wrapper at a time, place a teaspoon of filling in the centre. Brush half of the perimeter of the edge with water. Fold the wet edge over to meet the dry edge to form a semicircle. 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.


To make the black vinegar dressing, combine all ingredients in a small bowl and stir until the sugar has dissolved. Cover and set aside until required.


Cook dumplings in boiling water until cooked through, about 4 – 6 minutes. Remove from water using a slotted spoon and divide among serving bowls. Serve immediately with a generous amount of black vinegar dressing, and chilli oil. Garnish with spring onion and toasted white sesame seeds.


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