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
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
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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Veggie ragout with creamy cheese polenta

ragout

This Veggie Ragout & creamy polenta makes me feel SO warm and cozy as the weather gets colder.

By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar.

Make a double batch and freeze half to keep for another day. It will always make you happy when you are scrambling to figure out dinner and you remember you have a delicious homemade meal in the freezer waiting for you.

As for leftovers – I ALWAYS eat any extra polenta with my eggs in the morning. YUM!

The Polenta can be made with vegetable stock and no cheese to make this a yummy vegan dish as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don’t like an ingredient or want to swap for another vegetable – Go for it! You know what you like!

Check out some of our other One Pot Meals too!

ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Ragout
  1. Chop all your vegetables to the same size and set aside Keep onion & garlic separate from other veggies
  2. Heat a pan to with olive oil using low heat. Add onion, garlic with salt & pepper. Cook until soft.
  3. Add all other veggies (except spinach & parsley)
  4. Season with paprika, gr. coriander, salt & pepper & cook for about 3-5 min. until the veggies begin to soften.
  5. Add red wine to deglaze the pan and cook down for another 3-5 min.
  6. Add canned tomato and crush tomato with spoon or hands (I like to use my hands :)) Let cook for another 3-5 min.
  7. Add bay leaf & chick peas and re-season with spices and salt & pepper to taste.
  8. Cook down at a simmer (uncovered) for about 20min. You want the vegetables to be soft, but not mushy. The ragout sauce should be a bit thick & have a deep flavor, similar to that of a stew.
  9. Finish with chopped spinach & parsley
Cheese Polenta
  1. Add 3 cups of milk & 2 cups of water & stick of butter to a medium sauce pan and warm.
  2. Once liquid is warm, season with salt to taste & add polenta
  3. Allow to cook on medium heat for 20 minutes, while stirring occasionally. As the polenta thickens and cooks you will need to stir more often.
  4. As the polenta cooks, it will likely need more liquid before it is completely cooked through. Add more milk as necessary throughout the cooking process.
  5. Taste the polenta as you go and it will begin to soften. Once cooked, add cheese. *The cheese will thicken the polenta more, so if you need to add a bit of milk to it to thin it out a bit, go right ahead!
  6. Re-season with salt & black pepper and enjoy Your final polenta should be smooth and creamy.
Recipe Notes

Items that can be prepared ahead:

  • chop vegetables
  • polenta

*Essentially, this is a great meal to make a few days ahead and the flavors will just get better as it sits.

To make this dish vegan - use vegetable stock instead of milk & leave out the butter. If you like coconut flavor, you can finish the polenta with some coconut butter (not oil).

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Lemon Chicken

  • Using the BRAISING method, this is the perfect one pot meal.

It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.

I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.

This recipe was nicknamed “Long Island Chicken” because it’s a riff off of  the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Coat chicken in Paprika, salt & pepper
  2. Sear off in a hot pan to brown (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)
  3. Removed seared chicken & set aside.
  4. Add onion, garlic, pepper, thyme & cook until lightly browned. Feel free to add a little oil if you need to.
  5. Add lemons, juice and halves pieces. Throw it all in there! 🙂
  6. Add chicken back into pot & add stock until ¾ of the way up the chicken
  7. Add butter & simmer on low until chicken is cooked through
  8. Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.
Recipe Notes

Items that can be prepped ahead:

  • Cut veggies and herbs
  • half and juice lemons

Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.

  • store onion/garlic/peppers/thyme together
  • halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.

 

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