Veggie Dumplings
30 Servings

To celebrate Chinese New Year, try making these easy, healthy, cheap, and delicious dumplings. They are yummy and addictive. In our family, each person has at least 8-10 of them to start! We gather round the kitchen and everybody help assemble the dumplings into their own designs. Kids love helping too! And, they love eating their own creations.
We make extras and freeze them for an easy backup weeknight dinner or a snack when I can’t make it home to feed everyone. They can just drop the dumplings in boiling water and dinner is solved.


You can pan fry, boil, or steam the dumplings. Either way, they are addictive and incredibly satisfying. For even healthier alternative, you can substitute wonton wrappers with lettuce wraps. Serve the dumplings with the sauce, and/or a side of egg drop soup, and/or organic green or oolong tea. You can eat them with chopsticks, forks, or your fingers.
Remember to buy organic and non GMO foods as much as possible for your health and our environment.

Ingredients

2 tablespoon organic olive oil
1 tablespoon sesame oil
1 inch fresh ginger, grated
8 ounces chopped organic mushrooms. Shiitake is preferred, but any kind will work
1 cup organic shredded cabbage, white or red
½ cup of onion; chopped into small pieces
½ cup shredded organic carrots
1 tablespoon garlic, minced
2 tablespoons organic soy sauce or tamari
2 tablespoons chopped fresh chives and/or scallion (both white and green)
2 tablespoons toasted sesame seeds
1 tablespoon of coconut sugar (optional)
Wonton wrappers and/or lettuce wraps

Honey Sesame Soy Sauce

1/3 cup rice vinegar or regular distilled vinegar
1/4 cup toasted sesame oil
1-2 tablespoons chili sauce (optional)
2 tablespoons organic soy sauce or tamari
1 tablespoon honey, maple syrup, or agave

Whisk all the ingredients in a small bowl.

No Brainer Sauce

4 tablespoon organic soy sauce or tamari
2 tablespoon rice wine vinegar or regular vinegar

You can double or triple this recipe. Whisk all the ingredients and Voila sauce!

Instructions

Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the minced garlic and ginger; followed by all the vegetables. Stir until they are cooked and soft, about 4 minutes. Add the soy sauce or tamari, sesame oil, chives and/or green onions, sesame seeds, (coconut sugar, if desired), and cook for a few minutes. Remove from the heat and let cool.

To make the dumplings, have your filling, wrappers, and a small bowl of room temperature water. Using a medium size spoon or a 1 tablespoon measuring spoon, scoop a filling onto a wrapper. Dip your finger or a brush in water and then seal all the edges of the wrapper. Fold the wrapper over the filling and press all the edges firmly. Repeat until all the fillings are gone.

Heat a large skillet with the remaining oil over medium high heat. After a minute, place the dumplings in the pan and cook until it is lightly brown on the bottom, about 2-4 minutes. Gently pour 1/4 cup of water into the pan and cover with a lid. Turn the heat down to medium and let it cook and steam for 3 minutes.

For lettuce wraps: cut lettuce head in half and peel the lettuce leaves to create an easy wrapper. You can also keep it whole and have a bigger lettuce piece to wrap the filling. Pour some sauce over the filling and devour.

Steamed Dumplings

Using a double boiler or a steamer, place a cheese cloth on the bottom of the pan and place the dumplings. Make sure you don’t crowd them or they’ll stick to each other. Steam on medium heat for about 4 minutes. Since the vegetables are already cooked, you don’t need to cook them too long; just until the wrappers are cooked.

Boiling Dumplings

Place two cups of water in a pot (enough to submerge the dumplings). When the water comes to a boil, gently drop the dumplings into the water. When you see them floating, it’s done; about 3-4 minutes. Remove from the pot with a spider or a perforated spoon and enjoy with the sauce.

Happy Chinese New Year!