spoon spoon spoon Masterchef
20-25 MAKES


1 Pack Moving Mountains Mince

25 vegan dumpling skins (10 x 10 cm)

½ tbsp vegetable oil (plus extra to fry)

1 tbsp grated ginger

2 garlic cloves, crushed

3 spring onions, finely chopped

1/2tsp Chinese five spice

1tbsp soy sauce

1tbsp mirin

1tbsp rice vinegar

1tbsp hoisin sauce


Dipping sauce:

2tbsp soy sauce

3tbsp rice vinegar

2tbsp sesame oil


  1. First heat 1/2tbsp vegetable oil in a large frying pan over a medium-high heat. Fry the plant-based mince as per pack instructions. 3 minutes before its cooked, add the ginger, garlic, spring onions and five spice. Continue to cook for 3 minutes, then stir through the soy sauce, mirin, rice vinegar and hoisin sauce. Remove the mince from the heat and set aside in a bowl to cool completely.
  2. Once your mixture is cool enough to handle, make your dumplings. Put 1/2tbsp mince mixture into the centre of a dumpling skin. Use a finger to dampen the edge with some water and then pleat the dumpling pastry to seal (simple method: fold over the skin and make sure edge is sealed).
  3. Next, cook your dumplings. Heat 1/2tbsp vegetable oil in a large non-stick frying pan (with matching lid) and add up to 10 dumplings. Fry for 2 ½ minutes, then add 2tbsp water to the pan and cover with a lid, to steam. Continue to cook for another 2 ½ minutes, then remove from the pan.
  4. Add more oil to the pan, if necessary, then continue to cook the remaining dumplings.
  5. Finally, make your dipping sauce by mixing all the ingredients and serve with the steaming hot dumplings. Enjoy!