These little veggie dumplings are big on flavor. Sesame Stir Fry Blend delivers fantastic umami with a burst of warmth. We love what it does for a wok filled with veggies. Don’t forget the Dumpling Dipping Sauce. It’s a must for these little packets of vegetable love.
Don’t miss our popular class Lil Dumplins Class! It sells out quickly, but you can schedule a private Lil Dumplins class with your friends or family!) You’ll learn to make these yummy vegetable dumplings plus a whole lot more!
Time:
1 hourRating
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Loading...| 3 Tbl Pure Avocado Oil (plus ¼ cup) | |
| 1 Tbl minced ginger | |
| 1 large onion, chopped | |
| 2 cups shiitake mushrooms, chopped | |
| 1 1/2 cups cabbage, finely shredded | |
| 1 1/2 cups carrot, finely shredded | |
| 1 cup garlic chives, finely chopped | |
| 1 Tbl Sesame Stir Fry | |
| 2 tsp sesame oil | |
| 3 Tbl Shaoxing wine or dry sherry | |
| 2 Tbl soy sauce | |
| 1 tsp sugar | |
| Kosher Flake Salt | |
| Dumpling Wrappers | |
| Dumpling Sauce |
| 1. | In a wok or large skillet over medium high heat, add 3 Tbl oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off. |
| 2. | Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool. |
| 3. | To the bowl, add the chopped chives, Sesame Stir Fry, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste—take care because the soy sauce will usually add enough salt to the filling. Stir in the last 1/4 cup of oil. |
| 4. | Make the dumplings: Fill wrappers with 1 heaping tsp of filling and pleat the edges. Continue until all filling is used. |
| 5. | To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf or cheese cloth, and steam for 15-20 minutes. |
| 6. | To pan-fry, heat 2 Tbl oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. |
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