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Mustard Green and Edamame Dumplings with Ginger Fried Rice

Mustard Green and Edamame Dumplings

with Ginger Fried Rice


January 28th is Chinese New Year, which was the inspiration for these “jiaozi”, or dumplings. Dumplings are a traditional new year food, and ours feature other lucky ingredients like greens and edamame. Don’t be intimidated — making them is easier than it seems! Pinch together the wrappers, steam, and you’ve got restaurant quality food at home! Red pepper and ginger fried rice is the finishing touch to this picture perfect meal.

Asian Appetizer Snack Dinner Beans/Legumes Leafy Greens High-Protein Nut-Free Party Foods Winter Recipes Fall Recipes Summer Recipes Spring Recipes
50 min


  1. ¾ cup brown basmati rice
  2. Fresh ginger
  3. 2 garlic cloves
  4. 6 oz mustard greens
  5. 1 bell pepper
  6. 2 scallions
  7. ½ cup edamame
  8. ¼ cup tamari
  9. 3 tbsp rice wine vinegar
  10. 1 tbsp + 1 tsp sesame oil
  11. 1 tbsp Sambal Oelek
  12. 12 vegan wonton wrappers
  13. 1 tbsp vegetable oil*
  14. Salt and Pepper*
  15. *Not included


  • Saucepan with a lid
  • Food Processor
  • Slotted Spoon


Prep the produce
Prep the produce
Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.
Saute the aromatics
Saute the aromatics
Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.
Get saucy
Get saucy
In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.
Wrap it up
Wrap it up
Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.
Finish the fried rice
Finish the fried rice
Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.
Cook the dumplings
Cook the dumplings
Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan, cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!