Festive sausage and Brie dumplings flavoured with sage and onion, with the creamy Brie melting into the savoury sausage meat. The dumplings are pan-fried until crispy and served with sweet cranberry mayo and crispy fried onions for extra crunch.
Sausage and Brie dumplings: Ingredients
To make these Christmassy sausage and Brie dumplings you will need:
- 300g sausage meat – l used vegan sausages with the casing discarded
- 2 tsp sage leaves, chopped
- 1 tsp onion granules
- 75g Brie, diced into small pieces
- 20-25 gyoza wrappers
- Neutral oil for frying
- 3 tbsp mayonnaise
- 1 tbsp cranberry sauce
- Handful crispy fried onions to serve
How to make sausage and Brie dumplings
In a bowl, mix the vegan sausage meat with the sage and onion granules until well combined. Carefully fold in the diced Brie.
Place a small spoonful of filling in the centre of each dumpling wrapper.
Moisten the edges with water, then fold and pleat the dumplings to seal.
Heat a little oil in a frying pan over medium heat. Add the dumplings in batches and cook for 2–3 minutes until the bottoms are golden.
Add a splash of water to the pan, cover, and steam for 4–5 minutes until cooked through. Remove the lid and cook for another minute to crisp the bottoms. Repeat with the remaining dumplings.
While the dumplings cook, mix together the mayonnaise and cranberry sauce in a small bowl.
Serve the dumplings immediately with the cranberry mayonnaise and crispy fried onions.
Tips and tricks
- Don’t overfill the dumplings to avoid tearing.
- Add extra sage for a stronger festive flavour.
- Freeze uncooked dumplings for easy make-ahead meals.
Variations and add ons
I’ve made these dumplings vegetarian by using vegan sausage and Brie, but feel free to swap in your own ingredients to make them fully vegan or suitable for meat eaters. You can also bulk up the filling with some pan-fried cabbage or add diced roast vegetables, like carrots or parsnips, for extra flavour and texture.
Storage and reheating
Once cooked, the dumplings are best eaten straight away. To freeze them before cooking, place the dumplings spaced out on a lined baking tray and freeze. Once frozen, transfer them to a bag for storage. To cook from frozen, steam the dumplings for a couple of extra minutes until cooked through.
Serving suggestions
I’ve chosen to serve these dumplings with cranberry mayonnaise and crispy fried onions. They would also be delicious with hot gravy or even a gravy mayonnaise for extra indulgence.
Sausage and Brie dumplings: Similar recipes
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Sausage and Brie Dumplings
Ingredients
Method
- In a bowl, mix the vegan sausage meat, sage, and onion granules until well combined. Carefully fold in the diced Brie.
- Place a small spoonful of filling in the centre of each dumpling wrapper.
- Moisten the edges with water, then fold and pleat the edges.
- Heat a little oil in a frying pan over medium heat. Add the dumplings and cook in batches for 2–3 minutes until the bottoms are golden. Add a splash of water to the pan, cover, and steam for 4–5 minutes until cooked through. Remove the lid and cook for another minute to crisp the bottoms. Repeat with the remaining dumplings.
- Whilst the dumplings cook mix together the mayonnaise and cranberry sauce in a small bowl.
- Serve immediately with the cranberry mayonnaise and crispy onions.
