Eight-Vegetable Dumplings
Servings
24dumplings
Servings
24dumplings
Ingredients
Instructions
  1. Wrap the cabbage, corn, carrots, and bamboo shoots in a clean cheesecloth or tea towel and squeeze to wring out excess moisture. In a medium bowl, use your hands to combine the bok choy, celery, mushrooms, broccoli, sesame oil, salt, and pepper, and mix until well blended. Gently fold in the cabbage, corn, carrots, and bamboo shoots, and mix until fully incorporated.
  2. Bring a large pot of water to a boil. Meanwhile, make the dumpling wrappers. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
  3. Fold the dumpling into the round yuan bao shape, lightly squeezing the dumpling to push out any air bubbles. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers.
  4. Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.