My friend Raffaella comes from a huge family and fondly recalls making dumplings with her sisters growing up. (Her brothers just ate them.) Dumplings are a great way to use up veggies that don’t look fresh anymore. Minced inside a dumpling, they come back to life! I’ve provided a couple of ideas here, but as with so many recipes, the filling is up to you. If you mess up and it comes out bland, just dip the dumpling in soy sauce or chile sauce and you’ll still be happy. Or if you’ve made peanut sauce or spice oil lately dip in those.

If budget allows and you want to save time, see whether your grocery store has pre-made dumpling wrappers, usually in the freezer section or Asian aisle. They come round or square and might be called gyoza or wonton wrappers, but any will work.

Dumplings 2 Ways

Homemade dumplings made with either vegetables and tofu or pork and greens. You decide; steamed, boiled or pan-fried!

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Course Appetizer, Snack

Servings 60 dumplings

Ingredients

  

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Dough

• 4 cups all purpose flour
• salt to taste
• 2 large eggs
• 1 cup warm water

Veggie Filling

• 3 cups broccoli finely chopped
• 2 cups carrot grated
• 8 oz firm tofu crumbled
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions chopped
• 2 large eggs

Pork Filling

• 1 lb ground pork or sausage cooked or raw
• 3 cups collards, chard, spinach or scallions finely chopped
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions chopped
• 2 large eggs

Additions

• ginger root grated
• garlic

Tried this recipe?Let us know how it was!