Recipe: Chinese Dumplings using Impossible Beef

I have recently received a packet of Impossible™ Beef as well as some grocery items from RedMart to recreate some potsticker dumplings using Xiang Yun’s Impossible™ Dumplings recipe. It has been 2 years since I last ate beef. So I thought why not just take up the challenge and see if it really taste anything like the real deal.
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The reason why more and more people are turning to meat made from plants is because many people are worried about the greenhouse effect and want to do their part to save the earth. Hence, it is good to know that Impossible™ Beef uses 96% less land, 87% less water and 89% less greenhouse gasses than real meat from animals. Best of all, Impossible™ Beef has recently dropped its prices and you can purchase it on RedMart at a reduced price of $11.90 for 340g instead of $16.90.
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To make the dumplings, we required the following ingredients –

340g Impossible™ Beef
4 pieces of Shiitake Mushrooms
1 tsp Salt
1/2 tsp white pepper powder
1 tbsp cornflour
1tbsp sesame oil
30 pcs Round Dumpling Wrapper
1/4 Small Carrot (peeled and shredded)
100g Chinese Cabbage (shredded)
2 Water Chestnut (finely chopped)
1/2 Coriander (finely chopped) *optional*
1/2 tsp Truffle oil *optional*

You can get the above ingredients from any supermarkets or to make things easier, you can hop over to REDMART. As they have a dedicated page for the ingredients. Although the recipe called to shred most of the ingredients, I have chose to finely chopped them as I feel it will be easier to wrap them with the dumpling wrapper later. I have also omitted water chestnut as I was lazy to open the whole can for 2 water chestnut. However, if you are going to skip it like me, you will not have as much textural bite as if you added them in.
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For this dumpling, I feel that the toughest is the preparation as there are a lot of chopping to be done. Thereafter, all you need to do is to combine all the ingredients (except dumpling wrapper) together and mix well.
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To wrap the dumplings, moisten the outer edge of the dumpling wrapper. Then put about 2 teaspoons of the fillings over in the middle of the wrapper. After that, you fold it into half and seal it. If you want your dumplings to look more professional and nice, you can follow how Xiang Yun do it. Here is a video of the whole process. Repeat the dumpling wrapping process till you have finish the ingredients and wrappers.
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To cook the dumpling, heat the frying pan under medium heat. Add in 4 to 6 tablespoon of oil and place the dumplings in. Pan fried till golden brown. This will take about 8 to 10 minutes for both sides of the dumplings.
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As I prefer my dumplings to be really crispy, I skipped the step of adding 3 tablespoons of water over the dumpling, cover the pan and cook till the water evaporated.
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On the whole, I think the recipe is relatively easy to make and the dumplings also tasted really nice. However, I think because I have added too much sesame oil (I love it a lot) and I have also added soy sauce, the dumplings don’t taste very beefy. On the other hand, I feel that the dumpling really tasted like any dumpling made using real meat if I don’t know that it is made using Impossible Beef. So give it a try and share with me your after thought if you are making it.

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