Washed Flour Core · Rice Paper Skin · Herb-Basted Crisp Finish
A full-fat, knife-crackling vegan drumstick experience designed for one very committed eater.
Recipe Snapshot
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- Yield: 4–5 drummies
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- Serves: 4 (or 1 enthusiastically)
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- Prep time: 35 minutes
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- Cook time: 1 hour 20 minutes
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- Resting time: 10 minutes total
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- Total time: ~2 hours 5 minutes
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- Difficulty: Intermediate (technique-forward, very doable)
Ingredients
Drummie Core (Protein)
Liquids
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- 200 ml neutral oil
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- 300 ml cashew milk
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- 100 ml vegan chicken stock
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- 20 ml onion juice
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- 4 tsp soy sauce
Dry / Seasoning
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- 4 tsp pea protein
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- 4 tsp nutritional yeast
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- 4 tsp garlic powder
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- Pinch of salt
Structure
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- 500 g white washed flour
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- 2 tbsp methylcellulose
Skin & Finish
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- Rice paper sheets (6–8, depending on size)
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- Neutral oil, for brushing and pan
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- 2–3 tbsp melted Nuttelex
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- 1–2 sprigs rosemary (or thyme or sage)
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- Flaky salt, to finish
Method
Phase 1: Build the Protein Core (25 minutes)
1. Blend the flavour base (5 min)
Add all liquids, seasonings, pea protein, and nutritional yeast to a blender.
Blend until completely smooth.
2. Incorporate washed flour (10 min)
With the blender running on medium:
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- Tear washed flour into small pieces
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- Add gradually, letting each piece fully incorporate
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- Continue until thick, cohesive, and uniform
3. Activate structure (5 min)
Add methylcellulose and blitz until the dough is:
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- Smooth
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- Elastic
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- Slightly stretchy
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- Clean-pulling
Phase 2: Shape & Set (20 minutes)
4. Shape into drummies (5 min)
Divide dough into 4–5 portions.
Roll into thick cylinders and pinch one end to form a drumstick shape.
Optional illusion upgrade: insert a short skewer or trimmed lemongrass stalk as a “bone”.
5. Light grill to set (10–15 min)
Lightly grill on all sides just until:
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- The surface seals
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- Light colour develops
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- The shape holds
Do not cook through.
Phase 3: Steam Cook (1 hour)
6. Steam to cook (60 min)
Place drummies in a covered oven-safe glass dish with a light coating of stock or marinade.
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- Oven: 100°C
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- Fully covered
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- No peeking
Remove and cool to warm or room temperature (about 10 minutes).
Phase 4: Skin Application (10 minutes)
7. Wrap with rice paper (10 min)
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- Lightly brush drummies with oil
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- Dip rice paper briefly in warm water until flexible
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- Wrap tightly (1–2 layers)
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- Rest 5 minutes to hydrate evenly
Phase 5: Crisp, Baste, Blast (15 minutes)
8. Pan-sear & herb baste (7–8 min)
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- Heat neutral oil over medium heat
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- Add drummies seam-side down
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- Let blister and release naturally
Add Nuttelex and herbs to the pan.
Tilt and spoon the aromatic fat over the drummies for 30–60 seconds.
9. Oven blast (5–8 min)
Transfer to oven:
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- 200–220°C
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- Uncovered
Optional final brush of Nuttelex.
Roast until skin tightens and crisps.
Rest 2–3 minutes before plating.
Serving (Solo Diner Edition)
Pile all drummies onto one plate.
Scatter flaky salt.
Add the spent rosemary sprig purely for aroma and attitude.
Eat immediately while the skin still crackles.
Optional Sides (Pick One, You’re Full Already)
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- Crispy roast potatoes + gravy
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- Garlicky greens (beans, broccolini)
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- Chips and slaw for pub energy
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- Mash and mushrooms if you want comfort
Estimated Nutrition (Entire Plate, Approx.)
Very rough, because vibes > spreadsheets
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- Calories: ~1,100–1,300 kcal
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- Protein: ~55–65 g
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- Fat: High (intentionally, gloriously)
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- Carbs: Moderate
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- Cholesterol: 0
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- Regret: None
Final Notes
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- Steam sets structure.
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- Rice paper provides skin physics.
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- Fat carries flavour.
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- Herbs hit the nose before the bite.
Serves 4 (or 1 hungry)
