Vegetable Dumplings

Makes about 40 dumplings

With crispy cabbage, “meaty” mushrooms and fresh cilantro, folding these dumplings is just as fun as eating them, especially with kids.


  • 4 tbsp. extra virgin olive oil
  • 2 cups mushrooms, small dice (can use a food processor for this part)
  • 4 shallots, minced
  • 4 cups cabbage, shredded
  • 4 carrots, peeled and grated
  • 1 cup cilantro, roughly chopped
  • 2 large eggs
  • 6 garlic cloves, minced
  • 2 tbsp. ginger, grated
  • 3 tbsp. low sodium soy sauce
  • 2 tbsp. rice wine vinegar
  • 4 tsp. sesame oil
  • salt and pepper
  • 40 dumpling or wonton wrappers


  1. Heat a large sauté pan or soup pot over medium high heat. Add 2 tbsp. olive oil to the pan, followed by the mushrooms and shallots. Cook until tender, about 10 minutes.
  2. Next add cabbage and carrots to the pan. You may need to add the cabbage in batches, depending on the size of the pan — just keep adding more cabbage as it cooks down. After 15–30 minutes, most of the moisture should evaporate, leaving the cabbage cooked through and tender. Remove pan from heat and transfer cooked ingredients to a bowl or plate, and let the mixture cool down in the fridge.
  3. Once cool, add cilantro, eggs, garlic, ginger, soy sauce, rice wine vinegar and sesame oil to the cooked ingredients, seasoning with salt and pepper to taste. 
  4. Lay wrappers on a clean surface or cutting board and fill each one with 1–2 tbsp of filling. Wet the edges of your wrappers and pinch the edges to seal them.
  5. Heat a large sauté pan (with fitted lid) over medium high heat, heat remaining olive oil and add the dumplings, working in batches. Immediately add 3 tbsp of water to the pan, secure the lid and cook for 3–4 minutes.
  6. Remove the lid and enjoy dumplings with your favorite low sugar sweet chili sauce or low sodium soy sauce!