America’s Test Kitchen put out a book in 2022, Cooking With Plant-based Meat. That is, 75 recipes using the latest, best versions of fake meat that are in the stores. One of the recipes is for dumplings/pot stickers. Since I really like dumplings and my recipe uses ground turkey (not suitable for vegetarian off-spring), I was interested in trying theirs.

I’m not going to give the recipe or go into any detail about making it. I’m just going to comment that we thought it was quite tasty. Also, that squeezing the juice out of shredded Napa cabbage feels kind of weird. That’s a lot of cabbage juice down the drain.

And photos! I do want to include a photo of the results.

Hmm, I thought I had some photos of dumplings lined up and waiting to be cooked. Apparently not.

Regarding the sauce–I recommend soy sauce and rice vinegar (maybe 3:1?), with a bit of sauteed green onion and garlic. Maybe also a dash of ginger, powdered or otherwise. But I admit, I’m lazy. By the time we were done cooking, I probably just used soy sauce and vinegar.