nutritional information

Per Serving:

  • Calories: 328
  • Protein: 16 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 54 g
  • Cholesterol: 0 mg
  • Sodium: 926 mg
  • Fiber: 11 g
  • Sugar: 7 g

Vegetable Dumplings and Broccoli over Baby Bok Choy

Vegetable Dumplings and Broccoli over Baby Bok Choy

Serves 4

30 minutes or fewer

To save time, substitute frozen vegetarian dumplings, which can be found in well-stocked supermarkets or Asian grocery stores.
  • 1 2-inch piece fresh ginger, peeled
  • 1 clove garlic, peeled
  • ¼ lb. asparagus, chopped
  • ½ cup frozen shelled edamame, thawed
  • 1 8-oz. can sliced water chestnuts, drained
  • ¼ cup plus 2 Tbs. low-sodium soy sauce, divided
  • 4 tsp. toasted sesame oil, divided
  • 28 prepared won ton wrappers
  • 4 bunches baby bok choy, pulled apart into leaves
  • 1½ lb. broccoli, cut into florets
  • 2 Tbs. rice vinegar
  • ¼ tsp. chile-garlic paste, such as Huy Fong
  • 4 green onions, thinly sliced (¼ cup)
  • 1 tsp. sesame seeds

1. Pulse ginger and garlic in food processor until finely chopped. Transfer half of mixture to bowl. Add asparagus, edamame, water chestnuts, 1½ tsp. soy sauce, and 2 tsp. sesame oil to food processor; pulse until coarsely chopped.

2. Brush edge of each won ton wrapper with water. Place 2 tsp. asparagus mixture in center of wrapper, then fold over filling to make a triangle-shaped dumpling. Repeat with remaining wrappers and filling.

3. Line 10-inch steamer basket with bok choy leaves. Place dumplings over bok choy, and cover. Set basket over large skillet filled with 2 inches boiling water, and steam 8 to 10 minutes, or until dumplings are translucent. Transfer dumplings and bok choy to serving plate, and keep warm. Repeat with remaining bok choy leaves and dumplings. For final round of dumplings, place broccoli florets in second steamer basket, and set over boiling water. Place dumpling basket on top, and steam 8 to 10 minutes. Remove dumpling basket, cover broccoli, and steam 2 to 4 minutes more.

4. Meanwhile, whisk together ¼ cup soy sauce, rice vinegar, chile-garlic paste, and 2 Tbs. water.

5. Use skillet to heat remaining 2 tsp. sesame oil over low heat. Add green onions and remaining ginger-garlic mixture, and sauté 1 minute. Stir in broccoli, and cook 1 minute more. Remove from heat, and stir in sesame seeds, remaining 1½ Tbs. soy sauce, and 2 tsp. water. Serve dumplings with broccoli and sauce.

April 2007 p.45

you might also like


Have you tried steaming it. From my experience, I fry one side which I really try to avoid, but it seems that it works. Then after frying one side, I steamed the other side that has not been fried. It seems a lot of work but this is the only way I know. I hope this works for you. And please let me know. we can put our heads together and find a way.

Lola Cyr - 2014-09-26 01:31:32

The only reason I can't give this a 4-star rating is because the wrappers get very sticky and are a nightmare to try lifting and cooking once you've stuffed them. If anyone has suggestions for keeping these together, I'd love to hear them. Delicious otherwise.

Lori - 2009-05-24 19:18:12

I have 1/2 package of frozen veggie dumplings. Now I know what to do with them.

Diane, - 2009-04-24 15:54:04

Lori, I am assuming you made the dumplings without the bok choy underneath? In that case you need to wipe the steamer with oil. I use sesame oil. It may depend upon your wonton wrappers, but mine can be lifted and tugged on quite a bit without tearing. Good luck!

Tiffany - 2009-08-29 22:18:18