Mia Sugarman, SAR Dietetics ‘22
Test Kitchen: Sargent Choice Dumplings
Recipe modified from TheWoksOfLife
Yield: 10 Servings
1 package dumpling wrappers (whole grain, if possible)
*Note, if you wish to attempt making your own wrappers, we like this recipe from The Woks of Life!
3 tablespoons olive oil (plus ¼ cup)
1 tablespoon minced ginger
1 large onion
2 cups shiitake mushrooms
2 cups finely shredded cabbage
2 cups finely shredded carrots
1 cup garlic chives, finely chopped
½ teaspoon white pepper
2 teaspoons sesame oil
3 tablespoons Shaoxing wine, dry sherry, or rice wine vinegar
2 tablespoons low sodium soy sauce
1 teaspoon sugar
Salt (to taste)
- *If making homemade wrappers* start by making the dough for the dumpling wrappers based on instructions (linked above).
- Next, make the filling. Add 3 tablespoons olive oil and the ginger to a large skillet over medium high heat for 30 seconds, or until fragrant. Stir in the onions until translucent.
- Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender, and any liquid released from the mushrooms has cooked off.
- Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender, and all the liquid released has been cooked off. Transfer this mixture to a large mixing bowl and allow to cool.
- Add the chopped chives, white pepper, sesame oil, shaoxing wine, low sodium soy sauce, and sugar. Season with salt to taste and stir in the last ¼ cup of olive oil.
- To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle and pleat the dumplings. Assemble until you run out of dough or filling.
- To cook, steam or pan-fry the dumplings.To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth and steam for 15-20 minutes.
To pan-fry, heat 2 tablespoons of olive oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce to medium-low heat. Allow dumplings to steam until the water has evaporated. Remove the cover, increase the heat to medium-high, and fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
What we liked:
- The dumplings tasted delicious, rich in texture and flavor, served both hot and cold.
- A variety of fillings can be used in the dumplings such as tofu, meat, fish or vegetables; we added water chestnuts and bamboo to the filling which enhanced the texture and the taste of the dumplings.
- The dumplings can be pan fried or steam cooked.
- The dumplings can be enjoyed as a snack or as a meal served with a a side salad with protein such as tofu, beans, or chicken.
- If you do not have access to a cooktop or hot plate, try frozen vegetable dumplings. Many large grocery stores sell microwavable frozen vegetable dumplings.
- This recipe required some specialized ingredients that you might not have, however both the filling and the sauce may be adjusted with the ingredients you have on hand.
- Monitor the dumplings closely as they cook to ensure they do not burn, turning over for even cooking.
- If you want to make the dumplings for a later day, it is recommended to freeze the dumplings and cook them prior to consumption rather than prior to freezing.
- Whole grain dumpling wrappers provide fiber and energy, containing all the parts of the grain in their original proportions, which is why it’s considered “whole!”
- The vegetables are a flavorful source of vitamins and minerals.
- Olive oil is a good source of heart healthy unsaturated fat.
- The garlic chives and ginger are flavorful and fragrant, with anti-inflammatory properties.