by Amie

Don't have this exact list of vegetables? Never fear! This is peasant food, designed to be made with whatever is on hand. Go ahead and use that Daikon, Leek, or Romanesco). The point is to make sure that the cut is consistent to ensure even and thorough cooking. 

Note: Finely chopped = ¼” dice

¼ cup finely chopped Napa Cabbage

¼ cup corn kernels (frozen is fine, but try to find organic please!)

¼ cup grated carrot

¼ bamboo shoots

¼ cup finely chopped bok choy (white and green parts)

1 stalk finely chopped celery

¼ cup finely chopped mushrooms (shiitake, wood ear, button, whatever)

¼ cup finely chopped broccoli

1 tbsp sesame oil

1 tsp kosher salt

1 tsp ground black pepper

1 tbsp ground ginger

1 tbsp minced garlic

2 scallions, sliced as thin as you can

24 wonton wrappers

1 large pot of boiling, salted water

Wrap the cabbage, corn, carrots,and bamboo shoots in a clean towel and squeeze to get any excess water out.

In a large bowl, combine all the vegetables with the ginger, garlic, and sesame oil and mix, mix, mix. Use your (clean!) hands. They are the best tool you have in the kitchen!

Put a wonton wrapper in your hand. Place 1 tbsp of filling in the middle. Dip your finger in the small bowl of water and run it around the edge of the wrapper. 

Push down on the filling and bring the edges of the wrapper together, making sure to remove as much air as possible and making sure the edges of the dumplings are completely sealed (but don’t get too fussed with this - specific folds and perfection come with time and practice which just means more dumplings are in your future). 

Working in batches of 6, gently drop dumplings into the boiling water. Let them bob around for 2 minutes, and then reduce the heat a bit and let them bounce around for another 2-3 minutes. Remove with a slotted spoon, place on a platter and garnish with a smattering of cilantro leaves, green onion, or peanuts. Serve immediately with the dipping sauce of your choice.