Wednesday, August 24, 2016

Vegetable Dump Dumplings

This CSA season, I've been trying to get more creative about how I use up vegetables, especially those I don't love. It's a miracle if I don't eat all the tomatoes on my 4 minute drive home, but peppers and squash can pretty easily go bad in my fridge. Enter these dumplings. This is the second time I made them, and can now semi-empirically say that if you make yucky things small enough, and add enough ginger and soy sauce, they become delicious. The dumplings are a little labor intensive, but easy to make with kids and pretty mindless - I made them while watching the Olympics and barely missed a beat.


Vegetable oil
Sesame oil
5 scallions (just the bottom bits)
1/2 tablespoon dried ginger
1 teaspoon red pepper flakes
1 clove of garlic
2 ish cups of whatever greens you have on hand
Whatever other veggies float your boat, chopped up, but not carefully
10 ounces tofu
Handful of cilantro
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 lime
12 ounce package of wonton wrappers


Add the oils to the frying pan over medium heat and add the scallions, ginger, red pepper and garlic. Cook about 2 minutes

Add the tofu and whatever (non-greens) veggies you're using.  Cook another 2 minutes

Add the greens and allow to wilt, then transfer the entire mixture to a food processor

Add the soy sauce, cilantro, vinegar and lime juice to the food processor and pulse until the mixture is broken down, but not mushy

Start assembling the dumplings - take a wrapper, paint water along the edges, add about 1 teaspoon mixture, fold over and pinch together. Set aside

When you want to eat them, either fry or steam for a couple minutes on each side.  I ended up freezing half the batch, which worked great.

Makes 48 dumplings, recipe adapted from Dinner, A Love Story

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