Green Pea Tempeh Dumplings in Spicy Miso Soup

Crispy pan-fried dumplings in an aromatic, dark miso broth – finished with mustard seeds, chilli flakes and pickled veg.

Ingredients for 2 people

Filling:

• 200 g Green Pea Tempeh
• 1 thumb-sized piece of ginger
• 2 spring onions
• 1 garlic clove
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• 20–24 dumpling wrappers (wonton or gyoza)
• a little water for sealing

Soup:

• 500 ml vegetable stock
• 2 tbsp miso paste
• 1 tbsp dark soy sauce
• 1 tsp mustard seeds
• ½ tsp chilli flakes
• 50 g pickled veg (e.g. mango or radish)
• fresh herbs (e.g. coriander)
• sesame oil

Method

1. For the filling, crumble the tempeh and mix with the ginger, spring onions, garlic, sesame oil and soy sauce. Place a small spoonful of filling on each wrapper, moisten the edges with a little water and seal the dumpling tightly (e.g. fold into a half-moon or pouch shape).
2. Heat the stock, stir in the miso paste and soy sauce and leave to simmer over a low heat.
3. Briefly toast the mustard seeds and chilli flakes in a little sesame oil and add to the broth.
4. Fry the dumplings in a pan with a little oil on one side until golden brown and the bottoms are crispy.
5. Place the dumplings in deep bowls and pour over the hot miso broth.
6. Garnish with pickled veg and fresh herbs.

Enjoy! 🥟

You'll find our Green Pea Tempeh here in the shop.

No green pea tempeh at hand? The recipe works just as well with our chickpea tempeh or black bean tempeh.