Asian Veggie Dumplings
If takeout dinners are part of your usual weekend routine, why not try whipping up these yummy dumplings yourself? Making food at home allows you to control the ingredients that go into the recipe, and cut out anything that’s not to your taste (or not healthy). It’s also a super kid-friendly recipe, so if you’ve got little chefs at home, feel free to let them take the lead on this one–with supervision, of course!
1⁄4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon firmly packed light brown sugar
1⁄2 teaspoon peeled and grated fresh ginger
1⁄4 teaspoon toasted sesame oil (optional)
2 teaspoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 teaspoon peeled and grated fresh ginger
6 teaspoons canola oil, plus more as needed
1 cup finely shredded green cabbage
1⁄2 cup finely chopped cremini mushrooms (about 5 mushrooms)
1⁄3 cup peeled and shredded carrot
Pinch of salt
2 green onions, thinly sliced
Cornstarch, for dusting
1 package round or square wonton wrappers
To make the dipping sauce, in a small bowl, stir together the soy sauce, vinegar, brown sugar, ginger, and sesame oil (if using) until the sugar dissolves. Cover and set aside.
To make the dumplings, in a small bowl, stir together the soy sauce, hoisin sauce, and ginger. Put 2 teaspoons canola oil in a large nonstick frying pan, set the pan over medium heat, and let heat for 2 minutes. Add the cabbage, mush- rooms, carrot, and salt and cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the green onions and soy sauce mixture and stir to combine. Transfer to a bowl to cool to room temperature. Wipe out the pan.
Put some water in a small bowl. Spoon about 1⁄4 cup cornstarch into a fine- mesh sieve and dust a large rimmed cookie sheet with it until covered with a thin, even layer. Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the veggie mixture in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally, to form a triangle) and press the edges together to seal. Place the dumpling on the prepared cookie sheet. Repeat with additional wrappers and the remaining filling until you’ve used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the cookie sheet. Once they are frozen, transfer them to a zipper-lock bag and freeze for up to 3 months. Don’t thaw them before cooking, but add a few minutes to the cooking time.)
Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat, and let heat for 2 minutes. Dusting off the cornstarch as you add them, place as many dumplings as will comfortably t in a single layer in the pan (don’t crowd them in) and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1⁄2 cup water into the pan (it will bubble and steam vigorously, so be careful), cover, and cook until the water evaporates, about 4 minutes.
Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
Serve the dumplings warm, with the dipping sauce.