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The start of a new year is undeniably a time when people look to focus on their health. And getting back in shape is about more than just joining a local gym. You have to eat right, too. So we reached out to some of our favorite local food spots for recipes that aren’t just healthy, but also fun.

We’ll be kicking off the new year by sharing those recipes this week. Today, dig into vegetable dumplings by Linh Trieu from Wednesday’s Table.

“I love dumplings! They are one of the most versatile comfort foods. You can put virtually anything in them that you like. The key is to reduce the moisture in your filling as best as you can by cooking your vegetables of choice first. Pair it with your favorite dipping sauce and it’s an easy and fun way to eat your vegetables. They take a little work, but just make a big batch and freeze them! You’ll be glad you did when that dumpling craving hits.” -Linh Trieu, Wednesday’s Table

Vegetable Dumplings

  • 4 Tbsp. vegetable oil
  • 1 Tbsp. ginger
  • 2 tsp. garlic
  • 1/4 cup scallions, finely chopped
  • 4 cups shiitake mushrooms, chopped
  • 2 tsp. salt
  • 4 cups Napa cabbage, finely shredded
  • 1 1/2 cups carrots, shredded
  • 2 cups zucchini, finely shredded
  • 2 Tbsp. soy sauce
  • 1 1/2 Tbsp. Shaoxing wine
  • 1 1/2 tsp. sugar
  • 1 Tbsp. sesame oil
  • Dumpling wrappers (homemade or store-bought)
  1. In a large wok or sauté pan, heat 1/2 the oil over medium-low heat. Add ginger, garlic, and scallions and cook for a minute, being careful not to burn them. Increase heat to medium and add shiitake mushrooms and salt. Cook until all liquid has released from the mushrooms and have cooked off. Transfer to a large mixing bowl and return pan to heat.
  2. Add the remaining oil and heat over high heat. Add cabbage, carrots, and zucchini along with soy sauce, Shao Xing wine, and sugar. Sauté in pan until liquid is released. Continue cooking over high heat until all the liquid has evaporated. Transfer into the large mixing bowl with the mushroom mix. Add sesame oil and combine until fully incorporated. Let mixture cool completely before assembling dumplings.
  3. Put a tablespoon of vegetable mix into the middle of wrapper. Fold in half and pinch about a third of the wrapper together from one end. Bring the other end of the wrapper into the middle to form a triangle and pinch each side closed tightly, making sure to remove as much excess air as possible. Note: if using store-bought wrappers, wet the outside edge (about ½”) of wrapper with water to help them stay closed.
  4. Steamed: place in steamer of choice and steam for ten minutes over medium heat. Pot sticker style: heat a little oil in a sauté pan over medium-high heat. Once hot, place the dumplings, flat side down into pan. Add a little water (about ¼”) to the pan and cover to steam. As the water evaporates from pan, a crust will form on the bottom of the dumpling.