Vegetable Dumplings

Cuisinart original

Perfectly complemented by our Sesame-Ginger Dumpling Sauce


Makes about 40 dumplings


8 ounces cremini mushrooms
10 ounces napa cabbage (about ¼ small
1 large carrot, washed and peeled
2 cloves garlic, peeled
1 ½-inch piece fresh ginger, peeled
¼ cup canola oil, divided
1 tablespoon low-sodium soy sauce or
2 tablespoons hoisin sauce
2 teaspoons toasted sesame oil
2 tablespoons cornstarch, divided
40 round wonton wrappers

Nutritional information

Nutritional information per serving (1 dumpling):
Calories 43 (37% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 0g • chol. 1mg • sod. 74mg • calc. 7mg • fiber 0g


1. Insert the universal blade into the work bowl of the Cuisinart® 9-Cup Continuous Feed Food
Processor. With the unit running on High, add the garlic and ginger through the feed tube and
process to fnely chop, 10 to 15 seconds. Add the mushrooms and pulse about 10 times, until
roughly chopped. Transfer the garlic, ginger, and mushrooms to a medium bowl and reserve.
2. Insert the medium slicing disc. Slice the cabbage on High. Remove the slicing disc and insert
the fne shredding disc. Shred the carrot on High.
3. Heat 2 teaspoons of the canola oil in a large sauté pan over medium heat. Add the garlic,
ginger, and mushrooms, and cook until the mushrooms stop releasing water. Add the cabbage
and carrots, and cook until softened, about 3 minutes. While the vegetables are cooking, in a
small bowl stir together the soy sauce, hoisin, sesame oil, and 1 tablespoon of the cornstarch.
Stir the soy sauce mixture into the vegetables. Cook until slightly thickened with the sauce
nicely coating the vegetables. Transfer the vegetable mixture to a bowl and let cool completely.
4. Set up a workstation with a small bowl of water and a pastry brush a large tray or cutting board
dusted with the remaining cornstarch, the wonton wrappers, and the dumpling flling. On a
clean surface, line up 3 to 6 wonton wrappers. Place about ½ tablespoon of flling in the middle
of each wrapper. Brush the edges of the wrappers with a small amount of water and fold in half,
making a half moon. Pleat the edges to seal, using more water if needed. Transfer the prepared
dumplings to the cornstarch-dusted tray. Repeat with the remaining wonton wrappers and
flling. Cover the prepared dumplings with plastic wrap to prevent them from drying out.
5. To cook the dumplings, heat 1 tablespoon of the canola oil in a large sauté pan over medium
heat. Working in batches, add a single layer of dumplings to the sauté pan, dusting off
cornstarch from the bottom, and cook until golden-brown on the bottom. Carefully add ½ cup
water to the pan, cover, and cook for 3 more minutes.
6. Transfer the dumplings to a serving platter, and cover with foil to keep warm. Repeat with the
remaining dumplings, adding 1 tablespoon of oil with each batch.