AJR Impossible Dumplings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a large bowl, measure in the flour and salt, give it a little stir.

Step 2

Add the just-boiled hot water (tip: water in a coffee cup, microwaved until just about to boil is just fine)

Step 3

Quickly stir with chopsticks or a wooden spoon.

Step 4

Once it becomes a crumbly mixture, add in the cold water (tip: use ice-cold water, or water from your refrigerator)

Step 5

Quickly stir vigorously.

Step 6

Until the flour becomes a scraggly mess.

Step 7

Put your wooden spoon down and it’s time to work the dough with your hands. Begin kneading the dough in the bowl, working to pick up all of the dough on the sides of the bowl. Use the heel of your hand to knead.

Step 8

This should take 2 minutes. You’ll see the dough turn from crumbly to forming a large ball of dough.

Step 9

Once you’ve got a rough ball of dough (and there’s barely any dough left in the bowl) turn the dough out onto your clean work surface to continue kneading.

Step 10

Remember to use the heel of your hands and the meaty parts of your thumbs. In kneading, there are no fingers involved – you can put your fingers away 🙂

Step 11

Knead, push, rotate, fold and repeat.

Step 12

In just a couple of minutes, your dough will become smoother. It’s not quite ready yet. Keep kneading.

Step 13

After 3-5 minutes of kneading, it should be ready. Smooth, stays round, firm yet gives slightly when poked and will ease back slooooowly.

Step 14

Place ball in a bowl.

Step 15

Cover with a barely damp paper towel (tip: this keeps the soft dough moist as it rests)

Step 16

Cover with plastic wrap. Let rest for 20 minutes on the counter.

Step 17

For the Impossible Meat dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.

Step 18

Combine the cooked garlic, ginger and scallions with the Impossible Meat, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.

Step 19

Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

Step 20

Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

Step 21

Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.

Step 22

Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.