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Scallion Mushroom Dumplings with Sesame Kale Salad & Kimchi Mayo
2 Serving Dinner

Scallion Mushroom Dumplings

with Sesame Kale Salad & Kimchi Mayo

Tags: Soy-Free, Nut-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
640
FAT
29g
CARBOHYDRATES
82g
PROTEIN
16g

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INGREDIENTS

  1. 1 scallion
  2. 3 garlic cloves
  3. 4 oz cremini mushrooms
  4. 1 carrot
  5. 6 oz curly kale
  6. 5.6 oz vegan cabbage kimchi
  7. 1 tbsp sesame oil
  8. 2 tsp tuxedo sesame seeds
  9. 2 tbsp mirin
  10. 20 dumpling wrappers
  11. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: wheat
Tools: Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
640
FAT
29g
CARBOHYDRATES
82g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Thinly slice the scallion. Mince the garlic. Finely chop the mushrooms. Grate carrot on the medium side of a box grater. Thinly slice the kale. Open kimchi packets and squeeze excess kimchi liquid into a small bowl, and set aside. Chop the kimchi. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

2
Make the sesame kale

Add sliced kale, sesame oil, sesame seeds, mirin, and a pinch of salt to a medium bowl, and mix the sesame kale salad.

3
Make the dumpling filling

Heat 2 tsp vegetable oil in a large skillet over medium-high heat. Add sliced scallion, minced garlic, chopped mushrooms, grated carrot, just half the chopped kimchi, and a pinch of salt, and cook the scallion mushroom filling until fragrant and softened, 5 to 7 minutes.

4
Make the dumplings

Place dumpling wrappers on a flat surface and fill a small bowl with cold water. Add a scant tablespoon of scallion mushroom filling to the center of each wrapper. Dip a finger in the cold water and wet the rim of each wrapper. Fold dumpling wrappers over the filling and press down to seal, pinching tightly. TIP: Do not overstuff the dumplings or they will become messy and hard to seal.

5
Cook the dumplings

Wipe the large skillet clean and return to medium-high heat with 1 tbsp vegetable oil. Add half the scallion mushroom dumplings to the skillet and cook until browned and crispy, 2 to 3 minutes. Flip dumplings and cook for 1 minute. Add ¼ cup water, reduce heat to medium, and cover. Steam dumplings until tender and the water has evaporated, 3 to 4 minutes. Repeat with remaining dumplings. TIP: Add 1 tbsp vegetable oil before cooking the second batch of dumplings.

6
Serve

Add Vegenaise and a pinch of salt to the bowl with the kimchi liquid, and stir to combine the kimchi mayo. Add kimchi mayo to plates and top with scallion mushroom dumplings. Add sesame kale salad and the remaining chopped kimchi. Use any remaining kimchi mayo for dipping. Enjoy!

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