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Recipe

Vegan Jackfruit Dumplings

5 from 7 votes
Author: Thomas Pagot
Loaded with garlic, fresh ginger, scallions, and five-spice, these vegan jackfruit dumplings are naturally meaty, savory, and perfectly seasoned. Steam them for a light dish, or pan-fry them into crispy potstickers. You can then dip them into the sweet and sour sauce!
Prep Time : 1 hour
Cook Time : 12 minutes
Total Time : 1 hour 12 minutes
Servings 14 dumplings

Ingredients

Jackfruit Dumplings

  • 1 19-ounce can (540 g) young green jackfruit
  • 1 tbsp (15 ml) oil
  • 1 shallot minced
  • 1 tbsp finely chopped ginger
  • 2 cloves garlic minced
  • 1 tbsp chopped green onions
  • 1 tbsp (15 g) almond butter
  • 1 tsp (5 ml) soy sauce
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (4 g) sugar (or maple syrup)
  • 1/4 tsp five-spice powder
  • 14 dumpling wrappers

Dipping Sauce

  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) water
  • 1/2 tsp (2 ml) white vinegar
  • 1 tsp (5 ml) sugar (or maple syrup)
  • 1/4 tsp red pepper flakes

Instructions
 

Jackfruit Dumplings

  • Prepare the jackfruit. Drain and rinse the jackfruit 2-3 times. Next, pat it dry using a few kitchen paper towels. Transfer the jackfruit chunks to a chopping board. Using a knife, cut off the tough core parts of the jackfruit chunks and discard them. What I call the core parts are usually the tip of each triangle/chunk. They are very hard to the touch.
  • Shred it. Using a fork, mash the jackfruit chunks until they create a texture that resembles pulled pork. Set aside.
  • Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, ginger, garlic, and chopped green onions. Sauté for 3-5 minutes or until shallots are slightly golden brown. Stir from time to time to prevent the aromatics from burning.
  • Add the jackfruit. Next, add the shredded jackfruit to the skillet and cook for an additional 5 minutes, stirring regularly to prevent it from sticking to the bottom.
  • Mix the sauce. In the meantime, stir together the almond butter, soy sauce, toasted sesame oil, sugar, and five-spice powder in a small bowl.
  • Toss to coat. Add the sauce to the skillet and toss to coat the jackfruit. Cook for another minute and remove from the heat. The filling is now ready. You can taste it and adjust the saltiness to your liking.
  • Wrap the dumplings. Place about 1 tablespoon of the jackfruit filling in the center of a dumpling wrapper. Using your finger, lightly rub the edges of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal. Be careful not to leave any air pockets inside. Repeat with the remaining wrappers and filling. Note: If you’re unsure how to wrap your dumplings nicely, feel free to check this video.
  • Arrange in a steamer. Transfer the dumplings to a bamboo basket steamer lined with either a piece of parchment paper or a thin cheesecloth. Leave at least 1/2 inch (1.2 cm) between each dumpling to prevent them from sticking to each other during steaming. Close the bamboo basket with its lid.
  • Steam. Bring a large pot of water to a boil. Once boiling, place the bamboo basket on top and steam for 12 minutes over medium heat.
  • Serve. Allow the dumplings to cool for a couple of minutes before serving with the dipping sauce!
  • To store: The filling can be stored in the refrigerator for up to 4 days. I recommend wrapping the dumplings just before steaming. Otherwise, the wrapper will dry out. When it comes to the wrappers, once you have opened the package, wrap the leftovers tightly in plastic wrap and store them in the refrigerator for up to 3 days.

Dipping Sauce

  • Combine all the ingredients in a small bowl. Taste and adjust seasonings, adding more water if it's too salty for you.

Notes

Pat the jackfruit dry.

After rinsing and draining the jackfruit chunks, place them on a few sheets of kitchen paper towels. Top with more kitchen paper towels and pat the jackfruit dry. This will yield a meatier, firmer texture.

Taste the filling before wrapping.

Because not all brands of jackfruit have the same level of saltiness, I suggest tasting the filling after cooking. You may need to adjust the amount of salt.

Don't overfill your dumplings.

This one's important. As tempting as it may be, resist the urge to load your wrappers with too much filling (I learned it the hard way!). If you do, you will have trouble sealing the dumplings properly, and there is a good chance they will break during the steaming process.

Seal the edges correctly.

First, remember to wet the edges of your wrappers before sealing them. Second, ensure there is no air bubble trapped inside the wrappers (or they will puff while steaming). Finally, press the edges firmly using your fingers to seal the dumplings properly.

Potstickers Option

Instead of steaming the dumplings, you can pan-fry them and steam them in a skillet to make crispy potstickers! The wrappers will be soft with a crispy, almost caramelized bottom. To do so:
  1. Pan-fry. Heat two tablespoons of oil in a large, non-stick skillet over medium heat. Once hot, add the dumplings and pan-fry them for 3-5 minutes or until the bottoms are golden brown.
  2. Steam. Next, pour about 1/3 cup of water into the skillet and immediately cover with a lid. Turn the heat down to medium and steam the dumplings for 6-8 minutes, or until the wrappers are tender. Then, remove the lid and continue cooking until almost all the water has evaporated.
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