Vegetable Dumplings

We Believe in Home Cooks

Vegetable Dumplings

0.0 from 0 votes
Servings

2-4

Total time

1

hour 

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. Donโ€™t forget the Dumpling Dipping Sauce. Itโ€™s a must for these little packets of vegetable love.

Donโ€™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!) Youโ€™ll learn to make these yummy vegetable dumplings plus a whole lot more!

Ingredients

  • 3 Tbl Pure Avocado Oil (plus ยผ 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

Instructions

  • 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.
  • 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.
  • To the bowl, add the chopped chives, Sesame Stir Fry, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to tasteโ€”take care because the soy sauce will usually add enough salt to the filling. Stir in the last 1/4 cup of oil.
  • Make the dumplings: Fill wrappers with 1 heaping tsp of filling and pleat the edges. Continue until all filling is used.
  • 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.
  • 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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