Corn & Crab Dumplings
with Garlic Broccoli & Sweet Chile Sauce
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- 2 scallions
- 13.4 oz sweet corn
- 1 carrot
- 14 oz hearts of palm
- 2 garlic cloves
- 2 tbsp vegan cream cheese
- ¾ tsp New England seasoning
- 14 dumpling wrappers
- 6 oz broccoli florets
- 1 tsp tamari
- ⅓ cup sweet chile sauce
- 2 tbsp + 2 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
Divide the garlic broccoli and corn and crab dumplings between large plates. Serve with sweet chile sauce and sprinkle with remaining sliced scallion. Enjoy!