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Homemade Dumpling

Homemade Dumpling


1 package dumpling skins/

wrappers (about 40 pieces)


8 ounces zucchini finely chopped

10 ounces green cabbage finely chopped

4 ounces fresh mushrooms finely chopped

1/2 medium onion finely chopped

2 scallions finely chopped

1/2 pound ground pork or other meat if preferred

1/4 pound ground beef

1 tablespoon minced garlic

1 to 2 teaspoons finely minced ginger or juiced

1 tablespoon soy sauce

1 tablespoon sesame oil

1 egg

1/4 teaspoon salt (to season the filling and more for salting vegetables)

1/8 teaspoon pepper


Dipping sauce 

1 tablespoon soy sauce

1 teaspoon vinegar

1 tablespoon water

1/2 teaspoon sugar

pinch of black pepper

  • Recipe


    Finely chop zucchini and cabbage.



    In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.)



    Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.



    Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.



    Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.

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