Lunch & Dinner

Veggie Dumplings

Veggie Dumplings

Nothing says summer like growing your own veggies in the backyard, right? The satisfaction of picking them yourself? Putting down your phone and connecting with nature!? Okay, so I wouldn't know (a large population of rabbits in my backyard makes it impossible), but I assume there's something magical about watching ingredients just pop up from the ground. Either way, vegetable garden or quick trip to the grocery store, here's a recipe to make the most of the season.

The Ingredients

  • 1½ tbsp sesame oil (plus more for the pan)
  • 7 oz assorted mushrooms including shitake, finely chopped
  • 1 cup carrots, shredded and roughly chopped
  • 2 cloves garlic, minced
  • 2 tsp ginger, grated
  • 2 cups napa cabbage, shredded
  • 5 green onions, sliced (plus more for garnish)
  • 1 cup edamame, roughly chopped
  • 1½ tbsp soy sauce
  • pinch of salt and pepper
  • 1 pack (14-16 oz) of dumpling wrappers

For dipping sauce:

  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp chili crisp

The Steps

  1. Heat your Stargazer 10.5-inch cast iron skillet over medium heat and add sesame oil to pan. Add the carrot and mushroom and cook, stirring occasionally until carrot is tender and mushrooms have browned, approximately 5 minutes.
  2. Add the ginger and garlic to the pan along with a pinch of salt and pepper and stir to combine. Continue cooking for 1-2 minutes and then add the cabbage and green onions. Cook for an additional 2-3 minutes until cabbage and onion have softened. Add the edamame and soy sauce to the pan and cook for an additional 1-2 minutes and then remove from the heat.
  3. Allow to cool fully before preparing the dumplings.
  4. Working one at a time, hold a dumpling wrapper in one hand and moisten the edges all the way around with a finger dipped in water. Add a tablespoon of filling to the center of the dumpling wrapper and then fold in half and crimp 3-5 times along the edge to seal the dumpling. Place on a plate and cover with a damp paper towel while you complete the rest of the dumplings.
  5. Heat a cast iron over medium heat and add 1 tablespoon sesame oil to the pan. Working in batches so you don’t crowd the pan, place dumplings 1” apart in the cast iron skillet and allow to cook until the bottom is golden brown and crisp. Carefully turn dumplings over with tongs and then place 1-2 tablespoons water in the pan (very carefully, it will splatter) and quickly put a lid on the skillet. Turn the heat to low and allow to cook for 1-2 minutes until steamed and tender. Remove from the heat and garnish with extra scallions.
  6. To make the dipping sauce, whisk all ingredients together in a bowl.

Prep Time: 35 min
Cook Time: 45 min
Serves: 6-10

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1 comment

Josh Green

Josh Green

Lost my grandma’s cherished cast iron in a dramatic kitchen escapade (fire), and ever since, I’ve been on a quest to find the perfect skillet. Today, fate led me to your blog while I was diving deep into skillet research. Lo and behold, I stumbled upon the Veggie Dumpling recipe – a delightful distraction from my cast iron conundrum.

I whipped up a batch faster than you can say ‘seasoning,’ and these little dumplings disappeared quicker than my hopes of stumbling upon a long-lost cast iron treasure at a yard sale. Seriously, they vanished like socks in a laundry room. Now, I’m on a dual mission: find the best skillet for my first-ever cast iron adventure and perfect that Veggie Dumpling recipe, which, by the way, is now my top priority.

So here I am, embracing my inner culinary adventurer like my grandma once did, minus the unfortunate fire incident. If only she could see me now, swapping cast iron stories and searching for the skillet of my dreams. Recommendations, anyone? Preferably ones that come with a dumpling-making sidekick. Let the skillet quest begin!

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