Test Kitchen: Sargent Choice Dumplings

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) 


  1. *If making homemade wrappers* start by making the dough for the dumpling wrappers based on instructions (linked above).
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

    Nutritional value:

    • 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.