Cilantro-Ginger Veggie Dumplings

I’ve been having a little too much fun catching up on foodie TV shows, and I have really enjoyed this season’s Top Chef Canada and The F Word (if you’re in Canada, you can watch them here). On one episode of The F Word, they featured Chinese dumplings, and I had to eat them immediately. So to work I went, whipping up a batch of homemade veggie dumplings, using two of my very favourite flavours: fresh cilantro and ginger!

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I must admit to “cheating” and using pre-made wonton wrappers. They were really fun to use, and I still feel like I made these from scratch. But next time I will definitely be making my own wrappers based on Andrea Nguyen’s fabulously drool-worthy book: Asian Dumplings. That link goes to Andrea’s blog: Asian Dumpling Tips, which complements the book and I promise will make you want dumplings. You’ll also want to check out her other blog: Viet World Kitchen. YUM.

I had great fun assembling and folding the dumplings. It was a zen-like experience, and you know me – I’m always happy to play with delicious veggie food! I used this website for folding advice, and came up with these little pillows (there are other shapes there too, but this was really easy and impressive!):

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And we had even more fun eating them! I served the dumplings alongside some Tom Yum soup with buckwheat soba (instead of brown rice vermicelli) and some sauteed broccoli and bok choy (similar to this Ginger Miso Eggplant & Bok Choy recipe)!

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Cilantro-Ginger Veggie Dumplings
Inspired by Andrea Nguyen and Chef Jian Wang (Chop Chop Restaurant), Makes about 48 dumplings.

Cilantro-Ginger Veggie Filling

  • 2 cloves garlic, peeled
  • 2″ nub of fresh ginger
  • 4 carrots, peeled
  • 4 scallions (a.k.a. green onions), roots and tips removed
  • 3 baby bok choy, chopped
  • 1 Tbsp. tamari
  • 1 Tbsp. rice vinegar
  • 1 large handful fresh cilantro
  • 1 Tbsp. sesame oil

Dumplings:

  • 1 package (about 48-50 pieces) pre-made wonton wrappers (I used square-shaped ones)
  • all of the Cilantro-Ginger Veggie Filling (above)

Dipping Sauce:

  • 1 tsp. chili garlic sauce
  • 1 Tbsp. tamari
  • 2 Tbsp. rice vinegar

Add all of the Cilantro-Ginger Veggie Filling ingredients (except the sesame oil) to your food processor and blitz until minced to create your filling. You can also do this by hand with a knife, if you have the time and patience.

In a large pan, heat the sesame oil, and add the filling. Saute over medium heat for 3-5 minutes, until cooked through.

Layout the wonton wrappers:

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Place 1 teaspoon of filling on one corner of your wrapper:

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Wet each edge with a finger dipped in water, and fold each wrapper over diagonally, to create triangles. Press down firmly to seal:

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Turn your triangle so the hypotenuse is at the bottom (oh sorry, my inner nerd is showing — turn it so the long side is on the bottom):

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Fold over one side:

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Then fold over the other side – wet the points with your water-dipped fingers, and press to seal together:

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At this point, repeat the process with all of your filling and wrappers. You can now boil them or freeze them to eat later.

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Bring a pot of water to a boil on the stovetop. Add as many dumplings as will fit in a single layer, and boil for 2 minutes.

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While the dumplings are boiling, make the dipping sauce by stirring all the ingredients together in a small dish.

Remove the dumplings from the pot with a slotted spoon, and serve along with the dipping sauce!

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Yes, these are definitely Cilantro-Ginger Veggie Dumplings of Love and Great Deliciousness.

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Categories: Dairy-Free, Main Course, Sauce, Side Dish, Vegetarian

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8 Comments on “Cilantro-Ginger Veggie Dumplings”

  1. June 25, 2011 at 1:04 pm #

    Oh wow.. these sounds amazing!! 🙂

    Glad someone RT on twitter and I found your delicious blog!

    • June 25, 2011 at 1:19 pm #

      Hey Jessica, I’m glad you found me too – I’m now having fun stalking your delicious blog. 🙂 Enjoy!

  2. Pemma
    June 25, 2011 at 1:09 pm #

    I WANT THEM!

    • June 25, 2011 at 1:19 pm #

      I have some frozen — do we need to book a dinner? They are REALLY good, if I do say so myself.

  3. June 25, 2011 at 1:27 pm #

    I haven’t made dumplings for ages and now I want some. I love the filling – so easy, I’m off to rummage in my freezer drawers for wrappers now, fingers crossed!! 😀

  4. July 2, 2011 at 8:08 pm #

    This looks delicious and I don’t think using wonton wrappers is cheating at all — I’d like to try this!

Trackbacks/Pingbacks

  1. Cilantro-Ginger Veggie Dumplings – Leftovers Edition | The Kitchen Operas - June 30, 2011

    […] you wondering what else you can do with your leftover veggie dumplings (perhaps after you made my Cilantro-Ginger Veggie Dumplings this […]

  2. Chanterelle Tortellini Aglio e Olio (in a garlic & olive oil sauce) | The Kitchen Operas - December 6, 2011

    […] the tortellini is exactly the same process as folding Cilantro-Ginger Veggie Dumplings, and super fun.  We all found it to be quite stress-reducing to get into our zen practice of […]

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