PRO TIPS Cook the Vegetable Filling Unlike my other dumpling recipes, Vegetable Dumplings requires the filling to be cooked BEFORE folding - this is because of the high water content of the vegetables. Salting and cooking your filling is for two reasons:

1. It seasons your filling and helps develop the flavors of the vegetables.
2. It will draw our excess moisture from the vegetables - removing excess moisture ensures your dumplings will not be soggy.

Taste Your Filling BEFORE Wrapping The worst thing to do is fold all of your Vegetable Dumplings to discover after the fact that you did not season the filling properly! That is why I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and

• Cook it in the microwave for 30 sec - 1 minute (depending on your microwave)
• Pan fry it on the stove for 1 minute

Taste your cooked filling and adjust any seasoning, if needed. Once you're happy with the seasoning, it's time to start folding your Vegetable Dumplings! Do Not Overstuff Your Vegetable Dumplings Always underfill your dumplings - you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked. It's OK to Use Store Bought Wrappers! I grew up watching my grandma using store bought dumpling wrappers, so I firmly believe it's OK to use store bought wrappers! When I make Vegetable Dumplings at home, I'm usually making a large batch of 50+ wontons - making my own wrappers would not be time conducive. I also to use store bought wrappers because they're so consistent in shape and texture. I like the brands 'Wyzen' or 'Dynasty'.

How to Cook Vegetable Dumplings

Pan-Fry:

• Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
• Place your Vegetable Dumplings flat side down
• Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
• Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
• Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Vegetable Dumplings - and enjoy!
• OPTIONAL - finish the Vegetable Dumplings with my crispy Dumpling Skirt!

Steam:

• Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.

Boil:

• Bring a pot of water to a boil over high heat.
• Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.

Don't forget to serve the dumplings with my Dumpling Dipping Sauce!

How to Freeze Vegetable Dumplings

I never make dumplings for just one meal - I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Vegetable Dumplings sticking together - when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:

• Once you've folded your Vegetable Dumplings, take a baking sheet and line it with parchment paper.
• Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
• Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
• After one hour, you'll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).