This post is sponsored by Nasoya Vegan Dumplings.
One of the things I didn’t anticipate about pregnancy is the sudden, ravenous hunger that strikes every couple of hours. When I need to eat, I have all of a few minute to pull something together before I start eating spoonfuls of peanut butter.
I have been dealing with this by making spinach and egg pucks to keep in the freezer (they defrost quickly in the microwave), keeping cut fruit and yogurt in the fridge, and jars of nuts all over the apartment. I’ve also enjoyed turning to these Nasoya Vegan Dumplings.
The have plenty of plant-based protein, are quick to cook, and satisfy my pregnancy hunger monster. To go along with them, I’ve been making up jars of plum dumpling sauce to keep in the fridge.
This easy sauce is my riff on traditional dumpling dippers. Instead of getting the sweetness from seasoned rice wine vinegar (which has either sugar or corn syrup), I use a 1 tablespoon of plum jam. It helps use up one of my preserves, and adds a nice fruitiness to the experience.
The other ingredients in the dumpling sauce are 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 1 teaspoon toasted sesame oil, and 1/2 teaspoon sriracha (I don’t use much, but you could always dial up the heat). I just whisk the ingredients together and keep it in the fridge. It stays good for several weeks.
If these dumplings look good to you, they are available at a number of stores in the Philadelphia region, including Wegmans, Acme, and ShopRite. If you follow this link, you can download coupon that will get you $1 off your purchase.
Disclosure: This is a sponsored post. Nasoya provided the dumplings you see here, and provided additional compensation to cover time and ingredients.
