These chive and plant-based meat dumplings have three main parts:
1. Dumpling wrappers
2. Chives
3. Plant-based filling: a mix of seasoned plant-based meat and scallion-ginger water.

You can also use soft tofu skin instead of plant-based meat if you prefer.

Ingredients for seasoning the plant-based filling.

Using Shaoxing wine instead of rice wine gives the filling a richer flavor.

Mix the plant-based meat with the seasonings until well combined.

Next, make the scallion-ginger water:
Blend the scallions, ginger, and water in a food processor or with an immersion blender until smooth.

This is what the scallion-ginger water should look like.

Add the scallion-ginger water to the plant-based filling and mix well.

Add the finely chopped chives and mix everything together until evenly combined.

Start wrapping the dumplings!

For fresh dumplings, boil in water for 5–8 minutes until cooked through.

For frozen dumplings, steam in a rice cooker for about 15–20 minutes, or boil in water for about 10 minutes until done.

These vegan chive and plant-based meat dumplings are dairy- and egg-free. Hope you enjoy them.

This is what the filling looks like.

Feel free to check out my "Salted Koji Carrot Dumplings" recipe. Thank you so much for reading.