Vegetable Dumplings and Sesame Snow Peas

In my farmers’ market box a few weeks ago I received a head of cabbage and a head of kohlrabi.  Immediately I thought “stir fry with edamane, mushrooms, carrots and soba noodles,” since we had most of these on hand.  After that I still had half a head of cabbage and half a head of kohlrabi.  At first I considered a roasted cabbage with white beans dish, but it didn’t sound to appealing to me and so it sat on the back burner of dinner ideas.  I then spent time pushing off the cabbage and beans meal and searching for a better way to use my cabbage and kohlrabi or hoping my husband would use them while I was gone.  Then I remembered making some vegetable dumplings from Smitten Kitchen about a month ago that would be perfect for my leftovers. Unfortunately, the kohlrabi went bad before I got to it, but the cabbage was still perfect.  I chopped up the vegetables and mixed them with crumbled tofu then stuffed it into wonton wrappers for yummy dumplings that paired perfectly with a sesame snap peas side.

The best part is that the recipes makes 35-40 dumplings so you can flash freeze them for dinner or lunch another night.  I would not recommend refrigerating them since their skins with stick together and become tough.  But they reheat beautifully out of the freezer and into the microwave with a wet paper towel.

Vegetable Dumplings

(adapted slightly from Smitten Kitchen)

1/2 head of cabbage, shredded
2 carrots, peeled and grated
1/2 green bell pepper, roughly chopped
1 package tofu
2 tablespoons chopped scallions
2 packed teaspoons grated ginger*
2 cloves garlic, grated
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons toasted sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon ground pepper
35-40 wonton wrappers
Remove the tofu from the packaging and drain it for 20 minutes between paper towels with a heavy weight on top (I use a heavy dutch oven lid).  In a large bowl grate the peeled carrots and crumble the drained tofu in small bits.  Add the chopped scallions.  Place the roughly chopped bell pepper and the shredded cabbage into a food processor and pulse until finely chopped, but not pureed.  If you do not have a food processor finely chop the bell pepper and cabbage.  Add the bell pepper and cabbage to the bowl with the carrots and tofu.  Grate the ginger and garlic into the bowl and add the soy sauce, hoisin, sesame oil, egg, salt and pepper to the bowl.  Stir to combine the mixture.

Open the wonton wrappers and cover with a dampened paper towel while you work.  Take the first wrapper and lay it flat on your work surface (I use my cutting board).  With a small amount of water dampen the edges of the wrapper.  Next place a tablespoon of the vegetable mixture into the middle of the wrapper.  Fold the edges together and seal completely.  Set aside and continue until all the mixture is gone.

Heat a pan of medium to medium high heat and brush the bottom of the skillet with vegetable oil.  Fill the pan with dumplings, but do not allow the dumplings to touch (6-7 dumplings).  Cook the dumplings for 3 minutes.  Then add enough water to cover the bottom of the pan with about 1/8 inch of water (1/3 cup) cover the pan and steam the dumplings for another 3 minutes.  Remove the dumplings onto a tray and continue until all the dumplings are cooked.

Serve the dumplings with a simple dumpling dipping sauce (1/4 cup soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 clove grated garlic; Smitten Kitchen) or any other dipping sauce (goza) you prefer.

*I freeze my ginger and then take it directly from the freezer and grate it with the skin on.

Curious about the sesame sugar snap peas as a side?

Sesame Snow Peas

1 small onion, thinly sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 pint sugar snow peas**
1 tablespoon sesame oil
1 tablespoon sesame seeds

Heat a skillet over medium-high heat and add olive oil.  Thinly slice the onion and add it to the skillet along with the kosher salt.  Cook the onion until it becomes translucent and started to brown, 4-5 minutes.  Add the snow peas to the skillet and saute for 2-3 minutes until they are bright green.  Drizzle the sesame oil and sprinkle the sesame seeds onto the snow peas and onion.  Saute another 1 minute.  Remove from heat and serve.

**I used sugar snap peas because I received them in our CSA box, just cook them a few more minutes before adding the sesame oil and seeds.


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