Fried Protein Dumplings

To store leftover fried protein dumplings, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.

Yes, you can substitute all-purpose flour with gluten-free flour blends or oatmeal flour to make these fried protein dumplings gluten-free. Just ensure that the blend you choose has a good binding agent to maintain the dumpling's texture.

Fried protein dumplings pair well with a variety of dipping sauces. Consider serving them with soy sauce, sweet chili sauce, or a spicy sriracha mayo for an extra kick. You can also try a homemade garlic soy sauce for a flavorful complement.

To make these fried protein dumplings vegan, substitute the butter with a plant-based butter or coconut oil, and use a vegan protein powder. Additionally, ensure that the nutritional yeast you use is dairy-free.

To achieve perfectly crispy fried protein dumplings, ensure your oil is hot enough before adding the dumplings. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature. Fry until they are golden brown on all sides, and drain them on paper towels to remove excess oil.