• Course

    Main Course

  • Prep time

    60 Mins

  • cook time

    30 Mins

  • servings

    4

Ingredients

Dumplings

  • 2 tsp garlic ginger oil or olive oil
  • 2 vegan burger patties, frozen
  • ½ tbsp garlic, minced
  • ½ tbsp ginger, minced
  • 175g extra firm tofu
  • 2 cups bok choy, finely chopped
  • 2 tbsp soy sauce
  • ½ tbsp sesame oil
  • 1 tsp sriracha
  • dumpling wrappers (approx. 20-25)

Yellow Coconut Curry

  • ½ tbsp olive oil
  • ½ tbsp garlic, minced
  • ½ tbsp ginger, minced
  • 1 tbsp yellow curry powder, plus more to taste
  • 400ml can full fat coconut milk
  • ½ cup water
  • ½ tbsp soy sauce
  • ¼ tsp cayenne pepper
  • 1 tsp sugar
  • ½ tsp salt, plus more to taste
  • ¼ cup cilantro, chopped

product used in the recipe

Regenerative Organic White Basmati Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Meanwhile, to make the dumplings, heat oil in a large pan over medium/medium-high heat. Add burger patties and cook, covered, for 5 mins or until burger easily breaks up, flipping halfway through for even cooking.

  • 3

    Turn down heat, add garlic and ginger. Sauté for 2 mins, cutting the burger patties into smaller pieces. Crumble in tofu, add bok choy, soy sauce, sesame oil, and sriracha. Stir to combine and cook until hot (~5 mins). Taste and adjust seasoning to your preference.

  • 4

    To assemble, hold wrapper in your hand and place 1-2 tbsp of filling in the center. Dip a finger in water, wet edges of wrapper all the way around, pleat/pinch to seal. Keep dumplings on a baking pan covered with saran wrap to keep from drying out. Makes approx. 20-25 dumplings.

  • 5

    Bring a large pot of water to a boil, add ~5-6 dumplings and cook for 3-4 mins. Drain well and toss in a little sesame oil to prevent sticking.

  • 6

    For the curry, heat oil over medium-high heat in a large pot and add garlic and ginger. Cook for 1 min or until fragrant. Add curry powder and stir until fragrant (~1 min). Add coconut milk, water, soy sauce, cayenne pepper and sugar. Stir to combine and bring to a boil. Simmer for 5-10 mins or until sauce has thickened slightly.

  • 7

    Add salt and cilantro. Taste and adjust seasoning to your preference. Optional: add veggies of your choice to the curry sauce and cook until tender.

  • 8

    Divide rice between bowls, add curry and top with dumplings.

product used in the recipe

Regenerative Organic White Basmati Rice