Vegetable Dumplings

dumplings

These Vegetable Dumplings are by far one of the favorites in our kid’s cooking classes. The children love to make and stuff the dumplings and they ALWAYS eat them up like crazy.

This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you’d like.

You can also lay your dumplings on a sheet tray and freeze them. Once they are frozen, you can combine them together in a ziplock bag or airtight container.

If you are looking for a sauce to perfectly compliment you dumplings, check out our Ponzu Sauce!

dumplings
Vegetable Dumplings
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This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you'd like.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
dumplings
Vegetable Dumplings
Print Recipe
This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you'd like.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Shred cabbage, carrots & beets using a box grater.
  2. Small chop red pepper.
  3. Saute Garlic, Ginger, Scallions in a little olive oil and season with salt & pepper.
  4. Add chopped veggies & season again. Cook until soft.
  5. Add a splash of soy sauce & let cool.
  6. Place a small amount of veggie mix in the center of a wonton wrapper.
  7. With the tip of your finger, wet the edges of the wrapper all the way around.
  8. Fold the wonton wrapper in half and press down on the edges to seal. Be sure not to use too much filling.
  9. Fry dumplings in a pan with a liberal amount of olive oil.
  10. When browned, take out and place on a linen or paper towel and season with salt.
Recipe Notes

Items that can be prepped ahead: 

  • Make the mix ahead and store in an air tight container.
  • The mix can also be made in a double batch and kept frozen for later use!
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Bacon Ginger Spiced Cookies

These delicious yummies are a great Holiday tradition, but are good anytime!

Repurpose your bacon fat & devour these sweet & salty goodies.

Bacon Ginger Spiced Cookies
Print Recipe
These delicious yummies are a great Holiday tradition, but are good anytime! Repurpose your bacon fat & devour these sweet & salty goodies.
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Bacon Ginger Spiced Cookies
Print Recipe
These delicious yummies are a great Holiday tradition, but are good anytime! Repurpose your bacon fat & devour these sweet & salty goodies.
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
12-15 cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
  1. Combine all dry ingredients in a bowl & mix with a fork
  2. Combine fat, sugar, maple syrup & ginger and beat with the paddle attachment of your kitchen aide mixer for 3-4 minutes. Stop to scrap the bowl a couple times (If you don’t have a kitchen aide stand mixer, you can also whisk by hand or put in your food processor (not blender)
  3. Slowly add the dry ingredients a bit at a time, scraping the bowl halfway through.
  4. Once everything is incorporated, stop mixing. Do not overmix. You can always finish missing by hand with a spatula if you notice that there are bits of flour that need more incorporating.
  5. Roll into small balls or scoop with a spoon onto a greased baking sheet. If you wanted extra sweetness you could roll the balls in sugar or sprinkle sugar on the tops before baking.
  6. Bake at 350 for about 15min until the cooking are just slightly golden.
  7. ENJOY!!
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Thai Marinated Chicken with Coconut Rice & Thai-Inspired Slaw

The marinade for this Thai chicken allows you to get a little creative in the kitchen, and the accompanying slaw is the same!

Use the proportions of the marinade ingredients below according to how much chicken you should make, and think about the final flavor of the dish; since this is both a marinade as well as the sauce the chicken cooks in, you have some room to wiggle a little with amounts and measurements.

Try to remember the balance of acidity (lime juice), salt (soy sauce) and sweetness (honey), with just enough fresh cilantro to open up the flavor and zingy ginger and garlic to add bite.  As with all Connected Chef recipes, we encourage you to use all your senses as you cook!

The coconut rice that goes with the Thai marinated chicken and slaw is also easier than it looks, especially when you think about the process of rice cooking. Cooking the rice in coconut milk gives it a creamy flavor that’s hard to beat, and it rounds out the entire dish nicely.

Toss the slaw together using whatever crispy, fresh vegetables you have on hand. Each of the different textures of the different vegetables will work well together, especially when you tie them together with a garlicky vinegar dressing.

This Thai marinated chicken and sides is one of my favorite recipes to teach in my classes, since it covers so many different aspects of the kitchen and requires you to use each of your senses throughout the entire process. It’s a great recipe to get kids cooking along with you!

Marinated Chicken, Coconut Rice & Thai Slaw
Print Recipe
This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Marinated Chicken, Coconut Rice & Thai Slaw
Print Recipe
This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Ingredients
Coconut Rice
Thai Slaw
Servings: people
Instructions
Thai Marinade
  1. Combine all marinade ingredients in a bowl and whisk: Start with soy sauce as the base, and then add each ingredient one at a time, tasting as you go.
  2. Add chicken to the marinade and set aside for at least 20-30 minutes while you prepare the rest of the meal.
  3. When chicken is ready to be cooked, sear in batches with marinade & season with salt & pepper
Coconut Rice
  1. Fine chop garlic, onion, ginger & sauté in pan with a heavy amount of oil.
  2. Add rice & toast (make sure there is enough oil to coat the rice)
  3. Once rice is toasted brown, add coconut milk & water
  4. Season heavily with salt & some pepper
  5. Once boiling, stir & bring down heat
  6. Stir occasionally until cooked through.
  7. **Be sure to be tasting rice as it cooks and adjusting seasoning. You can always add a bit of water if you need more liquid throughout the cooking process.
Thai Slaw
  1. Julienne all veggies (cut into thin strips).
  2. Pick herbs from stem & tear into slaw
  3. Dress with some lime juice, salt & pepper to taste.
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