Naomi’s Vegetable Dumplings
  • 1 1/2cups finely chopped cabbage
  • 5medium-large shiitake mushroomsstems removed and caps minced
  • 1cup finely chopped nira (Chinese chives or garlic chives), or regular chives
  • 2 scallionsminced
  • Salt and freshly ground black pepper
  • 40 round gyoza dumpling wrappers
  • 4tablespoons canola oildivided
  • 4cups boiling waterdivided
  • Dipping Sauce
  • 1/2cup low-sodium soy sauce
  • 1/2 cup brown rice vinegar
  • 1teaspoon hot pepper oil
  1. To make dipping sauce, combine soy sauce, vinegar, and hot pepper oil in a small bowl or jar. Set aside until serving time.
  2. Place cabbage, mushrooms, chives, and scallions in a large bowl. Season with several generous pinches of salt and grinds of pepper. Use your hands to blend ingredients together.
  3. Fill a small bowl with cold water. Place 2 teaspoons cabbage mixture in the center of a gyoza wrapper. Lightly wet one finger in the water and trace around the inside of the gyoza wrapper; this makes it sticky enough to seal. Fold wrapper in half; gently press edges from right to left, pinching and folding every 1/4 inch to make a zigzag pattern. Repeat with remaining cabbage mixture and wrappers. Place completed dumplings crimped side up on a foil-lined baking sheet.
  4. Heat a large, deep skillet with a lid over high heat and add 1 tablespoon of oil. When hot, reduce heat to medium-low and add 10 dumplings, crimped side up. Cook, uncovered, until lightly browned on the bottom, about 4 minutes. (Do not turn them over.) Pour 1 cup boiling water into the skillet. Cover and steam-cook dumplings over medium heat for 8–10 minutes, until tops are translucent and water is mostly evaporated. Transfer to a plate and keep hot. Repeat process with remaining dumplings, oil, and water.
  5. Serve dumplings immediately, golden sides up. Set out small dishes filled with dipping sauce.
Recipe Notes
Nutrition Facts
Naomi's Vegetable Dumplings
Amount Per Serving
Calories 36
% Daily Value*
Sodium 81mg 3%
Total Carbohydrates 5g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1): 36 cal, 39% fat cal, 2g fat, 0g sat fat, 0mg chol, 0g protein, 5g carb, 0g fiber, 81mg sodium