Vegetable Dumplings

Vegetable Dumplings

I am not exaggerating when I say I eat at least 10 of these in one sitting!  They are just the tiniest bit addicting.  Thank goodness the recipe makes 48 – enough for several days worth of snacking!  With a fusion of Asian flavors mixed in with fresh vegetables, they are so much better than any frozen dumplings you’ll find at the grocery store.  Plus, it is quite satisfying to shape and cook them in your own kitchen.

Enjoy them fresh and freeze any leftovers for later.  To reheat, cover with a damp towel and place them in the microwave.  Lastly, the filling also makes for delicious spring rolls if you so desire.  

 

 

 

AuthorLily ClapperCategory, , , , , DifficultyIntermediate

Yields48 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients for:
Chopping the vegetables
 1 cup carrots, chopped
 3-4 mushrooms
 7 oz tofu (half package), equals about 1 cup cubed
 3-4 kale leaves
 1 cup edamame beans
 1 cup chickpeas (optional), rinsed and drained
 15 oz can water chestnuts
Cooking the filling
 2 tbsp sesame oil, divided
 2 cloves garlic, minced
 ½ tsp ginger powder
 1 tsp red pepper flakes
 1 tbsp lemon juice (or the juice from half a small lemon)
 1 tbsp soy sauce
 2 tbsp hoisen sauce
 1 tbsp rice vinegar (white wine vinegar also works fine)
Preparing the dumplings
 1 package gyoza wrappers (48 count)
Sauce
 sweet chili sauce
 dab of sriracha
 sesame seeds (optional)
 splash lemon juice or pinch lemon zest (optional)

Directions:
Prepare the vegetables
1

Wash and dry all produce

2

Roughly chop carrots, mushrooms, and tofu. Remove stems and tear kale leaves into a few pieces.

3

Grate each ingredient in a food processor (separately), pulsing until they are chopped into small pieces. Note: you can do this by hand, but it takes much longer.

Cook the filling
4

Heat a large skillet over medium heat with 1 tbsp sesame oil. Add all vegetables and cook 5-7 minutes, stirring occasionally.

5

Toward the end of the cooking time, add the rest of the filling ingredients (including the rest of the sesame oil). Continue sauteing until fragrant (with slightly tender vegetables). Remove from heat.

Prepare the dumplings
6

Scoop about a tablespoon of the filling into each dumpling wrapper. Fold the wrapper in half and pinch around the edges. Note: you may want to cook the dumplings in a couple of batches, preparing the rest while the first batch cooks.

7

Heat a skillet (or a large, shallow saucepan) over medium heat with a drizzle of oil.

8

Pan sear dumplings for 2 minutes. Add 1/2 cup water and cover with a lid. Cook 3-5 minutes.

9

Remove lid and cook for 1-2 more minutes. Remove dumplings from the heat.

Dipping sauce
10

Mix ingredients and serve.

Ingredients

Ingredients for:
Chopping the vegetables
 1 cup carrots, chopped
 3-4 mushrooms
 7 oz tofu (half package), equals about 1 cup cubed
 3-4 kale leaves
 1 cup edamame beans
 1 cup chickpeas (optional), rinsed and drained
 15 oz can water chestnuts
Cooking the filling
 2 tbsp sesame oil, divided
 2 cloves garlic, minced
 ½ tsp ginger powder
 1 tsp red pepper flakes
 1 tbsp lemon juice (or the juice from half a small lemon)
 1 tbsp soy sauce
 2 tbsp hoisen sauce
 1 tbsp rice vinegar (white wine vinegar also works fine)
Preparing the dumplings
 1 package gyoza wrappers (48 count)
Sauce
 sweet chili sauce
 dab of sriracha
 sesame seeds (optional)
 splash lemon juice or pinch lemon zest (optional)

Directions

Directions:
Prepare the vegetables
1

Wash and dry all produce

2

Roughly chop carrots, mushrooms, and tofu. Remove stems and tear kale leaves into a few pieces.

3

Grate each ingredient in a food processor (separately), pulsing until they are chopped into small pieces. Note: you can do this by hand, but it takes much longer.

Cook the filling
4

Heat a large skillet over medium heat with 1 tbsp sesame oil. Add all vegetables and cook 5-7 minutes, stirring occasionally.

5

Toward the end of the cooking time, add the rest of the filling ingredients (including the rest of the sesame oil). Continue sauteing until fragrant (with slightly tender vegetables). Remove from heat.

Prepare the dumplings
6

Scoop about a tablespoon of the filling into each dumpling wrapper. Fold the wrapper in half and pinch around the edges. Note: you may want to cook the dumplings in a couple of batches, preparing the rest while the first batch cooks.

7

Heat a skillet (or a large, shallow saucepan) over medium heat with a drizzle of oil.

8

Pan sear dumplings for 2 minutes. Add 1/2 cup water and cover with a lid. Cook 3-5 minutes.

9

Remove lid and cook for 1-2 more minutes. Remove dumplings from the heat.

Dipping sauce
10

Mix ingredients and serve.

Vegetable Dumplings

 

 



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