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.
