Michael Schulsons Vegetable Dumplings Recipes

MICHAEL SCHULSON'S VEGETABLE DUMPLINGS

Steps:

• Fill a medium pot with water and bring to a boil over high heat. Add salt and return to a boil. Add edamame and cook until tender, about 10 minutes.
• Drain edamame and transfer to the bowl of a food processor along with heavy cream, butter, remaining 1 teaspoon salt, and truffle oil, if using. Process until smooth.
• Place 1 teaspoon edamame mixture in each dumpling wrapper and fold to enclose. Place dumplings on a parchment-lined baking sheet and cover with a moist paper towel; set aside.
• Fill a large saucepan or wok with 2 cups water; bring to a boil. Set a bamboo steamer over saucepan and add dumplings. Cover and steam until tender, about 5 minutes. Serve immediately in warmed chicken broth and garnish with onion sprouts, if desired.

2-MINUTE VEGETABLE DUMPLINGS RECIPE BY TASTY

Steps:

• Add the mushrooms, cabbage, chives, cilantro, ⅛ teaspoon sesame oil, soy sauce, hoisin sauce, cornstarch, and salt to a mini food processor. Process until finely chopped.
• Add a heaping teaspoon of the filling to the center of a wonton wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over itself into a triangle and press the edges together to seal, pressing out any air. Repeat with the remaining filling and wrappers.
• Add the wonton wrappers to a medium microwave-safe bowl. Pour in the hot water and remaining teaspoon of sesame oil. Cover with a microwave-safe lid or plastic wrap and microwave for 2 minutes, stirring halfway through, until dumplings are floating and the wrappers are translucent.
• Make the dipping sauce: In a small bowl, stir together the soy sauce, black vinegar, and chile oil.
• Transfer the dumplings to a plate. Serve with the dipping sauce alongside.
• Enjoy!