Ingredients
- 1 carrot
- 2 cloves garlic
- 1/2 onion
- 1/2 red bell pepper
- 2 Tbsp ginger
- 4 basil leaves
- 16 dumpling wrappers, 3″ around
- 1 C cold water
- 2 Tbsp olive oil
Directions
Mise en Place
- Wash and dry produce and herbs
- Preheat oven to 375°F
- Peel the carrot and mince
- Mince garlic, onion, bell pepper, ginger, and basil
Prepare the Dumplings
- In a medium bowl, combine carrots, onion, garlic, bell pepper, ginger, and basil
- Working on a flat surface, lay out your wrappers and place 2 tsp of the filling in the center of each wrapper
- Using your fingertips, wet the edges of the wrapper with cold water
- Fold the wrappers over the filling to form a half moon
- Pinch the edges together with your fingers. The traditional shape is to pleat the edges as you close the dumplings
Bake
- Brush or spray the oil onto a foil lined cookie sheet
- Bake until the dumplings are golden brown, about 5 to 7 minutes
Serve
- Serve with the Sweet and Sour Ginger Dipping Sauce or just a bit of soy sauce
- Enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Baking the veggie dumplings reduces the added fat and calories associated with pan-frying.
There are many types of Chinese dumplings. One type of dumpling is called Jiaozi and they are usually boiled, steamed or fried. Dumplings are traditionally eaten on Chinese New Year's Eve and special family occasions.
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