**Vegetable Dumplings**

**Ingredients:**

*For the Dumpling Wrappers:*
– 1 batch of dumpling dough or store-bought dumpling wrappers

*For the Filling:*
– 1/2 tbsp oil, plus more for frying
– 3 garlic cloves, minced
– 2 tsp minced ginger
– 3 cups finely shredded cabbage
– 1 1/2 cups shredded carrot
– 1 cup shredded zucchini
– 1/2 cup finely sliced red pepper
– 1 tbsp tamari or soy sauce, or coconut aminos
– 1/2 tsp sea salt
– 1/2 tsp ground pepper
– Red pepper flakes, to taste (optional)
– 1 tbsp peanut butter (optional)

**Instructions:**

*Make the Dumpling Wrappers:*
1. Make a batch of dumpling dough according to the recipe or use store-bought dumpling wrappers. Chill the dough in the fridge for 30 minutes.

*Make the Filling:*
1. Heat 1/2 tbsp of oil in a pan over medium heat. Add minced garlic and ginger, and fry for about a minute.
2. Add red pepper, zucchini, carrot, and shredded cabbage. Stir to combine.
3. Add tamari, sea salt, ground pepper, and red pepper flakes (if using). Optionally, add peanut butter. Mix well and cook for 5-6 minutes, stirring frequently. Adjust seasoning to taste.

*Assemble:*
1. Roll out the dumpling wrappers and add 2 teaspoons of filling to the middle of each wrapper.
2. Moisten the edges of the wrapper with water and pleat the dumplings, sealing the edges tightly.

*Cook the Dumplings:*
1. Heat about 1 tablespoon oil in a skillet over medium heat. Add 10-15 dumplings (depending on size) and fry for 2 minutes.
2. Pour in 1/2 cup (120 ml) of water, cover the pan with a lid, and reduce heat to medium-low. Steam for 8-10 minutes until water has almost evaporated.
3. Remove the lid, increase heat to medium-high, and fry for another 1-2 minutes to crisp up the bottom of the dumplings.

*Serve:*
1. Serve the dumplings hot with Chinese Garlic Sauce or Hoisin Sauce.

**Notes:**
– Enjoy the dumplings immediately after cooking.
– Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan with a little water and a lid.
– Refer to the step-by-step photos and freezing instructions in the blog post above.

INGREDIENTS

• 1/2 tbsp oil + more for frying
• 3 garlic cloves minced
• 2 tsp minced ginger
• 3 cups (270 g) finely shredded cabbage
• 1 1/2 cups (150 g) shredded carrot
• 1 cup (120 g) shredded zucchini
• 1/2 cup (60 g) finely sliced red pepper
• 1 tbsp tamari or soy sauce, or coconut aminos
• 1/2 tsp each of sea salt and ground pepper
• Red pepper flakes to taste (optional)
• 1 tbsp peanut butter (optional)
• 1 batch of dumpling wrappers or use store-bought

INSTRUCTIONS

• Watch the video in the post for easy visual instructions.

Make the wrappers:

• Make a batch of this dumpling dough and place it wrapped in cling film into the fridge to chill for 30 minutes. (Alternatively, you can use store-bought dumpling wrappers).

Make the filling:

• Meanwhile, heat 1/2 tbsp of oil in a pan over medium heat, then add minced garlic, and ginger. Fry for about a minute, stirring frequently, then add in red pepper, zucchini, carrot, and shredded cabbage.
• Stir to combine, then add in all spices, tamari, and peanut butter (optional). Mix again and cook for about 5-6 minutes, stirring frequently. Taste the filling and add more seasonings if needed.

Assemble:

• Make the wrappers as described in the wrapper recipe, then add 2 teaspoons of the filling to the middle of a wrapper. Use a finger dipped in water to run along the edges of the wrapper.
• Then pleat the dumplings (check the step-by-step photos in the blog post above). Make sure to cover the dumplings with cling film or a damp towel, to keep them from drying out. Repeat this step with all remaining wrappers.

Cook the dumplings:

• Heat about 1 tablespoon oil in a skillet over medium heat. Add in about 10-15 dumplings (depending on the size you make them) and let them fry for 2 minutes.
• Pour in 1/2 cup (120 ml) of water into the pan, cover the pan with a lid, and reduce the heat to medium-low.
• Let the dumplings steam until the water has almost evaporated, about 8-10 minutes. Remove the lid and increase the heat to medium-high. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings.
• Serve with this Chinese Garlic Sauce or this Hoisin Sauce and enjoy!

NOTES

• These dumplings are best enjoyed immediately after cooking. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a pan with a little water and a lid.
• Check the step-by-step photos and freezing instructions in the blog post above.