Veggie Dumplings in Rich + Savory Broth

For several days, I’ve been telling myself (& Jordan), that I’m just ready to tackle a solid kitchen project. Like give me a challenge, let’s tackle something kind of major, and have fun making a mess of our kitchen. I went all in on Veggie Dumplings in Rich + Savory Broth, and holy crap am I glad that I did. Totally worth going to 3 grocery stores to track down those wonton wrappers. There are 2 major components - dumplings + broth. The dumpling filling was so fun to make, and so fun to assemble the dumplings with Jordan (it was the perfect little dose of kitchen fun after the work day). The broth was so rich + lush + savory, and perfect to sop up with the dumplings - like so freaking good! The fresh veggies on the side were just a little dose of something crunchy + fresh that kind of brightened up the soup.

On this weeks edition of what we’re doing with cauliflower…..

So per usual - cauliflower is the main component of my veggie dumpling filling, & I 100% do not regret that decision. The cauliflower just soaks up all the Asian flavors it cooks with so perfectly (in this case soy sauce + sesame oil plus a little hoisin), and cauliflower rice just feels kind of meaty, and helps dumplings still feel real satisfying while being meatless. A heavy dose of cauliflower plus a little mushroom + carrot + scallion all cooked in that yummy sauce. Perfect asian veggie medley.

Lush + rich broth

This broth is Din Tai Fung worthy (washington people know) and that is a special thing. Not only was the broth truly delightful - it felt fancy. Like kind of upscale, fancing dumpling situation. A big feat. The texture was just lush + velvety + slightly thick. And perfectly savory. The shallots melt in a sesame oil as the base, then you’ve got a hefty dose of soy sauce + broth to make up the rest.

Our x-factor - garden fresh Thai peppers. Which are directly from our. garden & they are very very spicy. Just one minced up is enough to add a solid dose of spice, so that’s what I added to the broth. But if we make again, a jalapeño or tablespoon of the spicy chili-garlic sauce will likely have the same effect. Just a little spice to jazz things up - always a necessity at our house.

What you need to know for cooking your dumplings

Hot tip for sealing the dumplings - do not skimp on the water around the edge + really pinch those edges together. The combo of having ample water and not being gentle when it comes to pinching the edges together helps the edges sort of melt into one another, and establishes a super solid seal. No one likes a dumpling that falls apart (biggest pain in the ass), and the good amount of water around the edge just helps avoid that.

Hot tip for cooking the dumplings - turn that heat up. A solid medium high is good + will yield the perfect crispy bottom to your dumpling.

Hot tip for cooking the dumplings (pt. 2) - wear an apron and seriously be prepared to stand back + cover the pan quick when you add in the broth. This tip is for all the ladies who know the struggle of oil splattering on your clothes when you cook - what a buzz kill! The dumplings depend on a quick sear on the bottom followed by steaming them to fully cook the dumpling wrapper. When you go from sauteeing to steaming by adding the broth, be prepared for a splatter. I added in the broth + covered the pan literally as fast as I could, and I highly recommend doing the same.

This was our final at-home meal of September, and I did my best to curate a special little datenight to mark the occasion because I feel like September has been so good for our little fam. And I’m proud of us for making it so good! We just made time to have fun + really enjoy our life, which. sometimes feels hard for us. Between work + just trying to fit in all the projects at our house, we successfully made time to just enjoy each other and our life. Fun largely rooted in carving out time for Jordan’s birthday, but it was a long, extended celebration - from throwing a hot ones pre-birthday party to winning trivia at our bar to getting our. final fishing of the year, it was a fun and perfect celebration that made for such a fun September. Ending the month with this solid dinner at home just made for the perfect cap off to the whole month, and a good transition into going full Halloween themed food this October

For the dumplings

• Sesame oil

• 2 garlic cloves, minced

• 1-16 oz. package of cauliflower rice, fresh of frozen

• 1 carrot, shredded

• 8 oz. mushrooms, finely diced

• 2 tbsp soy sauce

• 1 tbsp. hoisin

• 3-5 scallions, thinly sliced

• small, square wonton wrappers

• Salt + pepper

• Sliced radish, cucumber, + avocado (for serving)

• Sriracha (for serving)

• Sesame seeds

For the broth

• Sesame oil

• 4 shallots, thinly sliced

• 4 garlic cloves, minced

• 1 red Thai pepper, minced

• 4 c. chicken broth

• 1/4 c. soy sauce

• 2 tbsp rice wine vinegar

• pepper

For the veggie filling, place 2-3 tbsp of sesame oil in a large pan over medium heat. Add in the garlic, cooking for just a minute, then add in the cauliflower, cooking for about 10 minutes so the cauliflower can tenderize (stir every few minutes). Add in the carrots + mushrooms, and cook for another 3-5 minutes. Turn the heat to high, deglaze the pan with the soy sauce + hoisin and cook on medium high for 2 minutes. Sprinkle with salt + pepper. Turn the heat off and stir in the scallions. Let sit.

Move to making the broth. Add 2 tbsp of sesame oil to a Dutch oven, and place over medium heat. Add in the garlic + shallots, cooking until the shallots are translucent. Add the broth, soy sauce, + rice wine vinegar to the pot, and turn the heat to high, bringing the soup to a boil. Sprinkle in a bit of pepper, and let the soup continue to boil for 8-10 minutes so it reduces by about 25%. Turn the heat to low after 10 minutes, keeping uncovered.

Time to form the dumplings. Place about 1 tbsp of the filing in the center of a wonton wrapper. Use your finger to brush water around all edges of the wontons. Bring 2 opposite corners to meet at the top, pinch together, then bring in one of the other corners, pinching at the top and along all touching seams. Then do the same with the remaining corner of the wonton. Repeat until all the filling has been used - you should have 25-30 wontons. Wipe out the skillet. Place the skillet back over medium heat, add in 2 more tbsp sesame oil. Let it heat up. Add in the wontons so they are all nestled in together. Once they’re all in the pan, cook for about 3 minutes - browning the bottom of the wontons. After that, add 1/4 c. water to the pan & cover (it will splatter so complete this step as quickly as possible. Let the wontons cook covered for 7-8 minutes.

Serve by placing a handful of wontons in a bowl, ladling a couple scoops of broth right over the top. Nestle some of the sliced veggies right along the side. Sprinkle with sesame seeds + sriracha, and enjoy.