질문하기
Fresh vegetable dumplings with a colorful medley of greens and mushrooms are a healthy, vegetarian choice. A clean eats family recipe packed with fiber and fresh flavor.
Finely chop the shiitake mushrooms, napa cabbage, carrots, scallions, and firm tofu; squeeze excess moisture from the cabbage for best texture.
In a large skillet over medium heat, sauté the mushrooms in 1 tsp sesame oil until browned, about 3 minutes.
Add napa cabbage, carrots, garlic, and ginger to the skillet; cook for 3–4 minutes, stirring often, until vegetables are softened.
Transfer the cooked vegetables to a bowl; mix in soy sauce, salt, pepper, scallions, and crumbled tofu until well combined, then let cool for 10 minutes.
Place 1 heaping tbsp of filling in each dumpling wrapper; moisten the edges and fold to seal tightly, ensuring no air pockets.
Bring a large pot of water to a boil and cook dumplings in batches for 4–5 minutes until wrappers are translucent and fillings are heated through (or steam for a firmer texture).
Remove dumplings with a slotted spoon and serve immediately with extra soy sauce or your favorite dipping sauce.
