Vegan jackfruit dumplings
Due to the COVID’-19 lockdown in New Zealand (as well as most of the world) i’ve been at home a lot more recently and have been keeping myself busy. Mainly by creating recipes that take more time than my usual #easyveganeats dishes.
I thought making jackfruit dumplings from scratch would be a great idea to keep busy and most importantly to make sure my bubble is well fed!
*Spoiler – although they took time to make, the recipe isn’t very difficult to follow along with so don’t let this scare you away!
The texture of jackfruit is said to resemble pulled pork or shredded chicken so perhaps share this with some of your meat eating family/friends and see if they’re shocked to find out it’s actually made from fruit!
These delicious vegan jackfruit dumplings can be made with pre marinated jackfruit – I like to use Tender Jacks curry flavour. Or if you’ve got a can of jackfruit collecting dust in your pantry this is the perfect opportunity to put it to good use!
VEGAN JACKFRUIT DUMPLINGS RECIPE
INGREDIENTS:
DUMPLING DOUGH:
2 cups of flour
1 pinch of salt
3/4 cup of hot water
JACKFRUIT FILLING: Whole Harry pre marinaded jackfruit or;
Sweet & spicy homemade marinade:
1 can of young green jackfruit
1 tsp sesame oil
1 Tbsp sweet chilli sauce
1 tsp sweet soy sauce (can use regular)
1 tsp chilli flakes
1 tsp coconut sugar
1 tsp ground paprika
METHOD:
Start off by preparing the dough. Mix the flour and salt in a large bowl, slowly stirring in hot water.
Once the mix is well combined, transfer to a bench space and knead for 5-8 minutes (or until you have a soft dough). Wrap in cling wrap and place in the fridge for 30 minutes.
Prepare the jackfruit filling. If using pre marinated jackfruit place it in a dish in the oven to heat as per packet instructions. (and skip the next steps 4-5).
Canned jackfruit: drain and shred into small pieces. Discard the firm tip edges of the jackfruit (bottom of the triangle) as it’s quite tough to shred and put all shreds in a medium sized bowl.
Coat with all marinade ingredients. Set aside in the fridge for 15 minutes to soak.
Once the dough is ready to take out of the fridge, divide in half and roll out on your workspace. Try and roll this out as thinly as possible.
Cut roughly 10cm circles out of the dough (we used a measuring cup to do so) and set aside. If you are stacking the dumpling wrappers use a touch of cornflour so they don’t stick together.
Once all dough is cut, it’s time to fill the dumpling wrappers. Fry off your marinaded jackfruit filling until well heated (or remove from oven).
Dip your fingers into fresh water and lightly dab around the outer edges of the dumpling wrapper. Scoop the filling into the middle, about 2 tsp per wrapper.
Fold the dumpling wrapper in half and press all edges into an air tight seal. Flatten the dumpling at the bottom slightly so it can sit up right. Pinch and twist the edges to create the pleated look. We did half our our batch pleated and half in a circle fold so feel free to get creative!
Place the dumplings in a hot pan with a dash of olive oil and lightly fry each side. Add in 2 Tbsp of water and cover with a lid until golden.
Serve garnished with chilli flakes, coriander and a side of soy sauce or vegan chipotle mayo for dipping!
Note – if you’re not wanting to consume all the dumplings at once (although it is tempting) you can freeze some of the batch. We froze half for a week in an air tight container lined with baking paper. Once defrosted they fried really well and were just as tasty!
I’d love to hear from you if you gave this jackfruit dumpling recipe a try. Let me know if you’ve tried it out in the comments below or feel free to flick me a message on Instagram!
