VT Veggie-Stuffed Dumplings in Savory Broth

Quantity: ~ 25-30 dumplings

Savory Broth

Ingredients:

• (1) 32oz box vegetable broth
• (1) cup carrots*, diced small
• (¼) cup yellow onions*, diced
• (¼) cup scallions (only green tops), chopped
• (2) Tbsp olive oil
• (½) tsp garlic powder
• (1) Tbsp soy sauce

Instructions:

1. In a medium saucepan, sauté carrots, onions, and scallions in olive oil until tender (~5 minutes)
2. Add vegetable broth, garlic powder, and soy sauce and stir to combine
3. Cover and simmer on low until warm

Roasted Sweet Potatoes (for dumpling filling)

Ingredients:

• (⅓) cup sweet potatoes*, peeled and diced into small pieces
• (1) tsp olive oil
• (½) tsp salt
• (½) tsp pepper
• (½) tsp garlic powder
• (½) tsp maple syrup*

Instructions:

1. Place sweet potatoes in medium sized bowl and toss with olive oil, salt, pepper, garlic powder, and maple syrup
2. Place on greased baking sheet and bake at 350° until tender (~5-8 minutes)

Dumplings

Ingredients:

• (⅓) cup fresh spinach, chopped
• (½) cup carrots*, grated
• (1) egg*, beaten
• (1) tsp garlic powder
• (2) Tbsp red peppers, chopped
• (2) Tbsp yellow onions, chopped
• (2) Tbsp scallions, finely chopped 
• (2) tsp fresh ginger, grated
• (1) Tbsp soy sauce
• (2) Tbsp shelled edamame
• (¼) cup microgreens*, chopped
• (1) package wonton wrappers

Instructions:

1. Put all the dumpling ingredients into a bowl (except for wonton wrappers) and gently mix the ingredients (including the cooked sweet potato)
2. Allow to sit for a few moments for flavors to combine and strain if there is liquid present at the bottom of the bowl
3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth
4. Brush the edges of the wrapper lightly with water
5. Place ½ rounded teaspoon of the vegetable mixture in the center of the wrapper
6. Bring the opposite corners of the wrapper together and pinch to form a purse-shaped dumpling (can also be shaped in a number of different ways - get creative!)
7. Repeat the process until all of the filling is gone (~30 dumplings)
8. Using a steaming basket over a pot of water (or a steaming method of choice), bring 1/4 to 1/2-inch of water to a simmer over medium heat
9. Spray the steamer's surface lightly with non-stick vegetable spray to prevent sticking
10. Place as many dumplings as will fit into the steamer, without touching  
11. Cover and steam for ~10 minutes
12. Remove the dumplings from the steamer to a platter and repeat until all dumplings are cooked
13. Just before serving, place the cooked dumplings into the broth and serve

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Recipe modified from Alton Brown’s “Vegetarian Steamed Dumplings”

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*indicates a locally-sourced ingredient