Vegetable Dumplings

I adapted this recipe that was printed in Stop & Shop’s Savory Magazine. This recipe yields approximately 20 dumplings (yield depends on how much filling is added to each wrapper).



  1. Add to the food processor, broccoli slaw, mushrooms, spinach, cilantro and garlic and pulse to a fine chop,
  2. In a small bowl blend the soy sauce and cornstarch, stir well until smooth. Add in the ginger, hoisin sauce and sesame oil and blend well.
  3. Pour the sauce mixture into the chopped vegetables. Blend well and drain excess liquid, using the back of a large spoon press on the veggies for quicker draining (see photo above), then pat the veggies dry with a paper towel.
  4. Lay out the wrappers on parchment or non-stick foil.
  5. Place about 1 to 1½ teaspoons of filling in center of wrapper. Brush water around the edges of the wrapper and gather the wrapper into its center to make a purse, pressing together the edges so they stick together.
  6. Set them on a plate making sure they do not touch each other.
  7. Bring a pot of water to boil and cook a few dumplings at a time. They only take about 2-3 minutes to cook.
  8. Remove from the boiling water with a slotted spoon and place on a platter making sure they do not touch each other while they are hot, or they will stick together.

Dipping Sauce

  1. Combine all the ingredients into a small bowl and blend well. Taste and add more chili sauce if you like spicy or add more soy sauce and vinegar if too spicy.

Keywords: Vegetable Dumplings, Asian dumplings, Chinese New Year

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