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A Tasty Dumpling For Vegans, Finally!

A Tasty Dumpling For Vegans, Finally!


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By Chloe and Mimi Cheng’s teamed up to make this delicious little entrée

The guac burger dumplings will be offered for a limited time at Mimi Cheng’s

If you haven’t heard yet, By Chloe is the hottest new restaurant for vegans. The guac burger is a favorite of The Daily Meal staff, and it turns out it is also a favorite of Mimi Cheng’s Dumplings! Vegans can now enjoy a vegan dumpling courtesy of Mimi Cheng’s, located on 179 2nd Ave Manhattan.

Customers flock to Mimi Cheng’s Dumplings for (of course) home-style dumplings. Although the menu isn’t vegan, Cheng’s shares the same concept of fresh, quality ingredients as By Chloe. The menu at Mimi Cheng’s offers items like the classic dumpling, market sides, and a monthly special dumpling. This month’s special is none other than the guac dumpling, inspired by the guac burger from By Chloe. The dumpling consists of a black bean quinoa sweet potato filling, corn salsa, and is topped with guacamole, tortilla strips, and chipotle aioli. You can get these bundles of joy pan fried or boiled; paired with Mimi Cheng’s lavender black iced tea, this is the perfect meal.


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!


Vegetable Dumplings

My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. Then one of my housemates announced she’d be ordering the vegetable dumplings.

To which my response was, “What? WHY?”

The main problem was, I had never had a decent vegetable dumpling before. I’d found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others’ orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third…I’m not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I’ve been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It’s pretty close to the original!