1400 700 vegan corn crabdumplingswithgarlicbroccoli horizontal

Corn & Crab Dumplings

with Garlic Broccoli & Sweet Chile Sauce

dinner

Dinner Appetizer Chinese Nut-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Party Foods Chef's Choice
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
640
FAT
5g
CARBOHYDRATES
137g
PROTEIN
18g

MAIN INGREDIENTS

  1. ½ cup sushi rice
  2. 2 scallions
  3. 1 ear of corn
  4. 14 oz hearts of palm
  5. 2 garlic cloves
  6. 2 tbsp vegan cream cheese
  7. 1½ tsp New England seasoning
  8. 14 dumpling wrappers
  9. 2 tsp tamari
  10. 6 oz broccoli florets
  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
Nutrition

TOOLS

  • Large nonstick skillet with lid
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the sushi rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 13 to 15 minutes.

2
Prepare the produce

Thinly slice the scallions. Cut corn kernels off of the cob. Drain hearts of palm and roughly chop ½ cup. Reserve the remaining hearts of palm for your own use. Peel and mince the garlic.

3
Make the dumpling filling

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

4
Fill the dumplings

Lay the 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 each wrapper. Use a finger dipped in water to wet wrapper edges. Fold wrapper over filling and press down to seal, pinching tightly. Repeat for remaining wrappers.

5
Sear the dumplings

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

6
Serve

Wipe the skillet clean and return to medium-high heat with the 2 tsp vegetable oil. Add broccoli florets, minced garlic, and tamari and cook until lightly browned, 3 to 4 minutes. Divide the sushi rice, garlic broccoli, and corn and crab dumplings between large plates. Serve with sweet chile sauce and sprinkle with remaining sliced scallion. Enjoy!