Sunflower Mince Dumplings

Serves 4


1 small head savoy cabbage
1 box Sunflower Mince, rehydrated as per pack instructions
2 cloves garlic, minced
1 tbsp root ginger, grated
1 tbsp soy sauce
1 tsp Chinese five spice
½ a 225g tin bamboo shoots, finely sliced
½ a 225g tin water chestnuts, roughly chopped
40g salted peanuts
Handful fresh coriander


  1. Bring a large pan of water to the boil. Remove the larger outer leaves of the cabbage, keeping them whole.
  2. Blanch the cabbage leaves for 1 minute. Drain and refresh with cold water. Set aside.
  3. In a bowl, combine the Sunflower Mince with the garlic, ginger, soy sauce, Chinese five spice, bamboo shoots, water chestnuts and peanuts. Finely shred a handful of the leftover raw cabbage, add to the mixture and stir.
  4. Lightly fry the mix in a pan for 2-3 minutes, before allowing to cool for a moment.
  5. Fill the cabbage leaves with the mixture and fold the edges over to form small parcels, securing them with a cocktail stick – for larger leaves you made need to make a small cut in the stem when wrapping.
  6. Transfer the rolls to a steamer and steam for 4 minutes.
  7. Sprinkle over the fresh coriander and serve.

Recipe courtesy of PlantBased Magazine. 

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