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About the Recipe: These dumplings are filled with a well-balanced texture, combining veggies, tofu, and rice vermicelli. They are seasoned with aromatics, soy sauce, and a dash of curry powder, which enhances their richness. Dumplings are eaten during the Spring Festival to usher in the Lunar New Year, which marks new beginnings, harmony, and prosperity.
Recipe by: Maggie Zhu, Chinese Homestyle, Vegetable Dumplings, p. 97, Quarto Publishing Group Inc., 2022.
Serve the dumplings immediately with dipping sauce; garnish with sliced scallions (green onions). Yield: about 50 dumplings
Notes from Maggie Zhu:
Pg. 93 Suggested
Dipping Sauce:
1-1/2 Tablespoons soy sauce, 1 Tablespoon Chinkiang vinegar, ¼ teaspoon sugar, with 1 Tablespoon water; mix until sugar is dissolved.
Storage for Dumplings:
Now you can freeze these dumplings cooked or uncooked. Place them onto a baking tray and seal them in with a plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once dumplings are frozen, transfer to a zipper freezer bag if desired. You won’t have to thaw frozen dumplings to cook or reheat them. To cook uncooked dumplings, cook them like the fresh dumplings, but when covered in the pan, cook for 2 to 3 minutes longer and with a bit more water, about ¼ cup.
Yield: about 50 dumplings
pdf for Copy of Recipe – Vegetable Dumplings
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