Skip to main content
Corn & Crab Dumplings with Garlic Broccoli & Sweet Chile Sauce
2 Serving Dinner

Corn & Crab Dumplings

with Garlic Broccoli & Sweet Chile Sauce

Tags: <600 Calories, Nut-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
510
FAT
5g
CARBOHYDRATES
106g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 2 scallions
  2. 13.4 oz sweet corn
  3. 1 carrot
  4. 14 oz hearts of palm
  5. 2 garlic cloves
  6. 2 tbsp vegan cream cheese
  7. ¾ tsp New England seasoning
  8. 14 dumpling wrappers
  9. 6 oz broccoli florets
  10. 1 tsp tamari
  11. ⅓ cup sweet chile sauce
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet with lid
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
510
FAT
5g
CARBOHYDRATES
106g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Thinly slice the scallions. Drain the corn. Peel and thinly slice the carrot. Drain and roughly chop the hearts of palm. Peel and mince the garlic.

2
Make the dumpling filling

Add cream cheese and New England seasoning to a large bowl and use a fork to combine. Add just ¼ cup sliced scallion, corn kernels, and just ½ cup chopped hearts of palm. Mix the corn and crab dumpling filling. Taste, and add salt as necessary.

3
Fill the dumplings

Place dumpling wrappers on a flat surface. Fill a small bowl with cold water. Place 1 tbsp corn and crab dumpling filling in the center of a wrapper. Dip a finger in the cold water and wet wrapper edges. Fold wrapper over filling and press down to seal, pinching tightly. Repeat with remaining wrappers.

4
Sear the dumplings

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add corn and crab dumplings and cook until browned and crispy, 2 to 3 minutes per side. Add ⅓ cup water to the skillet, reduce heat to medium, and cover. Steam dumplings until water evaporates, 3 to 4 minutes. Transfer dumplings to a plate and cover to keep warm.

5
Cook the broccoli

Wipe the skillet clean and return to medium-high heat with 2 tsp vegetable oil. Add sliced carrot, minced garlic, and broccoli florets, and toss. Add tamari and ¼ cup water, cover, and cook until crisp-tender, 3 to 4 minutes.

6
Serve

Divide the garlic broccoli and corn and crab dumplings between large plates. Serve with sweet chile sauce and sprinkle with remaining sliced scallion. Enjoy!

SIMILAR RECIPES