Eating with Emily

vegetarian meals & the more than occasional treat

Veggie Dumplings

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These were a lot of work, so I don’t know how often we’ll be making them. But they are tasty. You can either steam them or fry them. (The fried ones are better though…trust me!)

Ingredients

  • 1/2 cup grated carrots
  • 1/2 head cabbage, diced
  • 1 cup mushrooms, diced*
  • 2 scallions, diced
  • 2 tablespoons fresh ginger, minced**
  • 1 handful cilantro, diced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon siracha
  • 1 egg, beaten
  • 1 12oz package wonton wraps***

To serve

  • Soy sauce (or other dipping sauce of your choice)
  • Scallions, diced

*I used baby bella mushrooms

**I used Ginger People’s minced ginger, which comes in a jar, to save time

***I used Nasoya brand, which they carry at our regular grocery store

Directions

1. In a large mixing bowl, combine the carrots, cabbage, mushrooms, scallions, ginger, cilantro, soy sauce, sesame oil, siracha, and egg. Stir to combine.

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2. To make the dumplings, put a spoonful of the filling in the center of each wrapper. Brush the edges of the wrapper lightly with water. Shape how you’d like (see below for an example) and repeat until wrappers and filling run out.

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These have a little too much filling. Add less than this to make folding and shaping easier!

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3. Now they’re ready to steam or fry!

For steaming, I brought 1/4″ of water to a simmer in a pot, put a steamer basket inside, and placed the dumplings in a single layer, not touching one another. Steam for ~10 minutes over medium heat.

For frying, I drizzled sesame oil in a pan and cooked until lightly brown.

4. Serve with soy sauce (or dipping sauce of your choice!) and more scallions.

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