Veggie Dumplings

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I will forewarn that this is one of the most time-consuming recipes that I have, but in the end, the results are absolutely amazing.  They’re a really great dinner on their own or maybe a side dish or appetizer for parties and gatherings.  But be warned, this requires an assembly line of activity, so you need to allow yourself enough time so you can properly pull all of this together.

I love a good dumpling and I order them wherever I go. Even now, with my diet, I still order dumplings. I assume there’s soy sauce in them and lots of salt (and probably some veggies I can’t eat) but one good dumpling makes me unbelievably happy. I prefer them steamed, but this recipe uses a light sear + steam method.

There are a few shortcuts in this recipe that you can use, which will help speed up the process a bit.  But note, it’s not the actual cooking that takes time – this is the quick part – it’s the creation of the dumplings themselves. I am just not good at filling and folding the dough. I constantly struggle with this.  I really hope you’re better but please let me know if you have any tricks!

Original Recipe: HERE

Revised Recipe: Me 🙂 Jackie

  • Prep: The official recipe says 5 minutes, so I guess someone somewhere is able to do this in 5 minutes. I am not. For me, this takes about 40-45 minutes to prep.
  • Cook: 15 minutes
  • Total: 30 minutes

Ingredients

  • 1 1/2 cup coleslaw mix (found in the lettuce section with the bagged lettuce)
  • 1/2 cup chopped bean sprouts
  • 1/2 cup button mushrooms
  • 4 scallions, chopped (light green and white parts only)
  • 2 tablespoons low-sodium soy sauce or coconut aminos (see HERE for the brand I prefer)
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon grated fresh ginger
  • 15-20 dumpling wrappers – you can find these in the freezer section or the refrigerator section, usually near the tofu products

Directions

  1. Prep and chop your ingredients: Note – I throw all of the vegetables (coleslaw mix, bean sprouts, mushrooms, scallions) into a food processor and chop them that way. This is MUCH easier and creates greater consistency with the filling.
  2. In a medium bowl, stir together the coleslaw mix, chopped beansprouts, scallions, soy sauce/coconut aminos, 1 tablespoon of vegetable oil and ginger.
  3. Heat a 10-inch skillet over medium. Once its hot, add the contents of the medium bowl. Cover the pan and cook for 2 minutes. Uncover, stir and let cook for an additional 2-3 minutes until most of the liquid is evaporated. Remove from heat.
  4. Working with one dumpling wrapper at a time, spoon about 1 teaspoon of filling into the center. Moisten the edges of the dumpling wrapper with water (use your finger to spread it around). Then, fold the wrapper over, sealing the edges together with your fingers. Place on a foil-lined plate. Repeat until all of the dumplings are filled and sealed.
    NOTE: There’s a great website showing all the different ways to fold a wonton wrapper HERE. I generally do the basic samosa style (because I can’t quite get it any other way).  One tip though – make sure to keep a wet paper towel over the wontons you’ve already filled.  They’ll dry out if you don’t do this and will taste a bit like cardboard when you go to cook them.
  5.  Add a tablespoon of vegetable oil in a pan and wait until it gets hot. Add a few of the dumplings, making sure to to over-crowd the pan. Sear on one side (about 1-2 minutes) and then flip to the other. While they’re on the other side, add about 3 tablespoons of the water to the pan and cover.  Allow to steam.
  6. Wait about 3-4 minutes, remove the cover and the dumplings should be nicely steamed with crispy edges.
  7. Remove from the heat and serve immediately.

Good luck and ENJOY!

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