Transform last of the fridge veggies into a better-than-takeout dinner. It’s the two-bite meal of our dreams. You’re going to love making these Easy Veggie Dumplings.
1 – CUT IT UP
Thinly slice 1 cup cabbage, 1 stalk celery, ½ an onion, 1 grated carrot, and dice ½ small sweet bell pepper.
2 – STIR THINGS UP
Stir-fry in pan with 2 Tbsp. soy sauce, ½ teaspoon chili oil and 1 teaspoon diced garlic. Set aside to cool.
3 – FILL IT UP
Take one heaped tablespoon of cooled veggie filling and place in the centre of a circular dumpling wrapper.
4 – FOLD OVER
Using a small amount of water on the outside of the wrapper, turn one side of the wrapper onto the other side, creating a half moon shape, and seal.
5 – IT’S ALL IN THE CRIMP
Using your thumbs and index finger, gently fold over edges creating a pleat and pinch with opposite hand thumb and index finger. Press down to secure in place. Repeat until the entire dumpling is pleated.
6 – STEAM AND CRISP
Add 1 Tbsp. oil to pan and heat. Add dumplings to pan until bottoms are crisp. Add ½ cup water and cover. Cook for 5-7 minutes until cooked through.
7 – TAKE A DIP
Combine ½ cup hoisin sauce, 1 grated garlic clove, ½ inch grated ginger, 1 Tbsp. sambal chili sauce, 2 Tbsp. soy sauce, 1 Tbsp. Chinese black vinegar. Serve as dipping sauce alongside potstickers.
8 – MAKE IT A MEAL
These nourishing dumplings are hearty enough for a full meal. Serve alongside stir fried crunchy vegetables. These Easy Veggie Dumplings are a tasty meatless dinner is quicker than takeout and better for you too.
This original recipe article first appeared in the Summer 2022 issue of City Style and Living Magazine.