Vegetable Dumplings

Little savory purses of shredded veggies, these vegan dumplings are a fun finger food to serve as a first course or nibble as a light vegan meal.
Little savory purses of shredded veggies, these vegan dumplings are a fun finger food to serve as a first course or nibble as a light vegan meal.

Vegetable Dumplings

Makes 24 dumplings

Ingredients:

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• 1 tablespoon canola oil

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• 1 cup finely shredded cabbage

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• 2 small carrots, shredded

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• 4 to 6 radishes, trimmed, shredded

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• 2 green onions, finely chopped

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• 2 cloves garlic, minced

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• 1 tablespoon grated fresh ginger

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• 1 tablespoon tamari

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• 1 tablespoon sugar

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• 3 tablespoons minced fresh cilantro

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• 1 tablespoon cornstarch

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• 2 tablespoons water plus more for dumplings

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• 2 teaspoons toasted sesame oil

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• 24 wonton wrappers

Directions:

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1. Set a bamboo steamer in a large wok over boiling water.

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2. Heat oil in a large skillet over medium heat.

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3. Add cabbage, carrots, and radishes. Cook, stirring often, until vegetables are softened.

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4. Add green onions, garlic, and ginger. Cook, stirring often, for 1 minute.

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5. Stir in tamari, sugar, and cilantro.

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6. Whisk together cornstarch and 2 tablespoons water. Pour into skillet, stirring until thickened.

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7. Remove from heat and stir in sesame oil.

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8. Lay wonton wrappers onto a flat surface.

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9. Place a spoonful of veggie mixture onto the center of each wrapper.

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10. Moisten edges of each wrapper and fold up sides of wrapper to make dumplings. Tap the bottom of each wrapper on the counter to flatten.

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11. Stand dumplings in the bamboo steamer and steam for 15 minutes.

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12. Serve warm with your favorite Asian dipping sauce.

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