Fatfree Chinese Dumplings


Ingredients (use vegan versions):

  • Two cups shredded veggies. Mixture of: mostly cabbage or
  • soy sauce
  • water
  • vinegar (white or rice)
  • coupla dozen wonton/dumpling skins (I think these are just flour and water)
  • garlic (fresh, chopped fine, or powdered)
  • ginger (fresh, chopped fine, or powdered)
  • small bowl with water for dipping
  • optional: tablespoon Hunan chili paste, tablespoon plum sauce or maybe teaspoon black bean sauce, teaspoon five spice powder or other flavoring (use *one*)


Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove’s worth per person.

Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.

To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.

Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.

Dip dumplings in sauce. Magic!


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