Hey y’all, it’s Leigh Ann from My Diary of Us here! It’s been a hot minute, but I am super excited to be back and sharing a delicious recipe with you today that you will love making right in your own kitchen. So let’s talk about cravings real quick…I crave dumplings on the regular and when that craving hits, I have to eat them as soon as possible. Sure you can go pick up some takeout ones, but dumplings are actually super simple to make at home, which I think a lot of people don’t realize. I love that when you can make them at home you can fill them with your favorite ingredients and in this case, pack them full of veggies and flavor! My Mushroom Veggie Dumplings are going to become your new favorite recipe to make when you are craving a little takeout, but want to make it a little bit healthier.
I even have a few shortcuts that make these dumplings super easy to make. So easy in fact, that you can even get your kiddos involved in the process. It’s such a great activity for the whole family and kids love helping to make the dumplings. Not to mention when they help, they are usually more likely to eat whatever you are making together with enthusiasm. I know that is at least true in my house with my four year old son, who was all about these dumplings by the way. He loves them so much that I could barely photograph them without his little hands coming and snatching them away.
Who could blame him right?
For these dumplings, I like to use shiitake mushrooms as the base and add purple cabbage, carrots, lots of garlic, ginger, and onion to create the most flavorful veggie dumpling out there. Even if you are usually a pork or chicken dumpling kind of person, you will totally fall in love with my vegetarian version! This recipe is great because you can freeze the dumplings also, which I usually do because this recipe makes 24 dumplings!
Feel free to swap in any veggies that are your favorite and even make your own homemade dumpling dough if you are so inclined, but the wonton wrappers make it easy and fast!
-Leigh Ann
PS. <<Kelly here>>, For you meat eaters out there, check out this pork fried rice bowl of Leigh Ann's that I shared 2 years ago when she first joined #TeamNosh. So beautiful!
Want another veggie packed recipe the whole family will love? Try my pad thai:
2 tablespoons low sodium soy sauce (or sub coconut aminos)
1 tablespoon Sesame Oil
1 teaspoon corn starch
avocado oil (for frying)
Water (for steaming)
green onions (for topping)
chili sauce (optional)
---FOR THE SAUCE---
1⁄4 cup low sodium soy sauce (or sub coconut aminos)
1 teaspoon rice wine vinegar
1 teaspoon Coconut Sugar
1⁄2 teaspoon sesame seeds
Notes
Tip: Use a food processor to chop all of your veggies to make it even faster.
Instructions
Heat a wok over medium heat and add sesame oil.
Add ginger and garlic until fragrant, about 1 minute and then add in cabbage, carrots, and mushrooms and sauté for 3-5 minutes until they just start to become tender.
Add in soy sauce and continue to cook for another couple of minutes.
Add in corn starch and stir to coat vegetables for another couple of minutes. Turn off heat and let veggies cool slightly.
Meanwhile, get the wonton wrappers out and keep under a damp towel while you work. This works best if you set up an assembly line of ingredients so it moves faster.
Lay out about 4-6 wrappers at a time on a clean surface, keeping the remaining wrappers covered, and place 1 teaspoon of the mushroom veggie mixture in the middle of each wonton wrapper. You don’t want to overstuff here or your dumplings won’t stay together when you cook them.
Take your finger and dip into water and then go around the edges of each wonton wrapper one at a time.
Take the wonton wrapper and press one corner to the opposite side making a triangle.
Squeeze edges, kind of folding in on both sides to create a dumpling shape and to seal edges.
Once you make the dumplings, place onto a baking sheet and cover with a damp towel while you continue to make the rest of the dumplings.
If freezing the dumplings, you would freeze them at this stage before cooking.
To cook the dumplings heat a large nonstick skillet over medium heat and add 1 Tbsp. of Avocado Oil or another flavorless oil. You could use a cast iron here, but the dumplings are delicate and I find a nonstick pan works best.
Add dumplings to the pan and let sear on the bottom for 2-3 minutes.
Pour about 1/4 water in the pan and place the lid on top to steam for another 3-4 minutes until water is basically evaporated and dumplings are steamed.
Remove from the pan and repeat with the rest of the dumplings adding a little more oil if needed and water each time.
Sprinkle with green onions and serve immediately with dipping sauce and chili sauce if desired.
Hey y’all, it’s Leigh Ann from My Diary of Us here! It’s been a hot minute, but I am super excited to be back and sharing a delicious recipe with you today that you will love making right in your own kitchen. So let’s talk about cravings real quick…I crave dumplings on the regular and when that craving hits, I have to eat them as soon as possible. Sure you can go pick up some takeout ones, but dumplings are actually super simple to make at home, which I think a lot of people don’t realize. I love that when you can make them at home you can fill them with your favorite ingredients and in this case, pack them full of veggies and flavor! My Mushroom Veggie Dumplings are going to become your new favorite recipe to make when you are craving a little takeout, but want to make it a little bit healthier.
I even have a few shortcuts that make these dumplings super easy to make. So easy in fact, that you can even get your kiddos involved in the process. It’s such a great activity for the whole family and kids love helping to make the dumplings. Not to mention when they help, they are usually more likely to eat whatever you are making together with enthusiasm. I know that is at least true in my house with my four year old son, who was all about these dumplings by the way. He loves them so much that I could barely photograph them without his little hands coming and snatching them away.
Who could blame him right?
For these dumplings, I like to use shiitake mushrooms as the base and add purple cabbage, carrots, lots of garlic, ginger, and onion to create the most flavorful veggie dumpling out there. Even if you are usually a pork or chicken dumpling kind of person, you will totally fall in love with my vegetarian version! This recipe is great because you can freeze the dumplings also, which I usually do because this recipe makes 24 dumplings!
Feel free to swap in any veggies that are your favorite and even make your own homemade dumpling dough if you are so inclined, but the wonton wrappers make it easy and fast!
-Leigh Ann
PS. <<Kelly here>>, For you meat eaters out there, check out this pork fried rice bowl of Leigh Ann's that I shared 2 years ago when she first joined #TeamNosh. So beautiful!
Want another veggie packed recipe the whole family will love? Try my pad thai:
Mushroom Veggie Dumplings (Potstickers)
Description
Mushroom Veggie Dumplings (Potstickers)
Ingredients
Notes
Tip: Use a food processor to chop all of your veggies to make it even faster.
Instructions
Yields 24 Dumplings
Nosh and Nourish