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Meera Sodha’s vegan recipe for celeriac, leek and miso dumplings | The new vegan
Tasty Chinese dumplings made easy with the use of pre-made wrappers, or wonton skins
It’s my belief that everyone loves dumplings. How and what shape those dumplings might take varies from crisp-bottomed gyoza to pillows of ravioli or chubby little flour bombs that sit atop a stew. But the comfort of dumplings is written into the bones of most cultures. The ones in today’s recipe are some of the easiest to make. The wrappers, or wonton skins, are pre-made, so just need filling and folding, and, although that can be an art form in itself, if my four-year-old can press these shut while recounting the plot of the latest Paw Patrol film, I have great faith that you can, too.
UK readers: click to buy these ingredients from Ocado
This article was edited on 12 October 2021, to correct the amount of sesame oil used in the dipping sauce.
