I had a strong urge to buy a cabbage when I was out veggie shoppin’ this week. Before I attempted to make a vegan dumpling with my lovely cabbage, I used half in a really spicy cabbage stir fry with strips of baked tofu, which was very delicious, and then I used the leftovers from that to make some cabbage riceless sushi the next day with the tofu, avocado and some cucumber.
I kind of just threw these meals together and improvised as I went along, as I usually do. I actually wasn’t planning on making cabbage wonton/dumplings, as I had bought the wrappers for a wonton soup, but I had leftovers from my 2nd cabbage stirfry and decided to try them out. I’m no pro at wrapping wontons, but they held together nicely. I didn’t even bother digging out my wonton “closer” device. 😛
I cooked up some snow peas and yellow beans to eat with them, as well as some lightly steamed spinach… ooh and wasabi!
I’d like to try steaming these instead of frying once I buy a new bamboo steamer. I should also buy some chives to add into the mix too.
- 1/2 Cabbage, chopped into small pieces
- 1-2 Corn Cobs, kernels removed
- 3-4 Sundried Tomatoes, chopped
- 2 Tomatoes, chopped
- 1-2 Green Onions, finely chopped/minced
- 2-3 Garlic Cloves, Minced
- Cayenne or Red Pepper Flakes, to taste
- Ground Black Pepper, to taste
- Small Handful of Black Olives, pitted and chopped
- 1-2 tbs Fresh Lemon Juice
- 3-4 tbs Low Sodium Soy Sauce / Coconut Aminos / Nama Shoyu
- Sea Salt (I used Pink Himalayan Sea Salt)
- Optional: I had some salt-free Ginger Stirfry Sauce that I added in to give more of an asian sweet taste, but that sort of thing can definitely be omited. You can add in some fresh minced or dried ginger instead.
- Wonton Wrappers (as many as you end up needing/wanting to use) – I just used store bought ones instead of homemade to save on prep time.
- Wok / Nonstick Skillet
- Sesame Oil
- Rice Vinegar
- Ginger Powder & Garlic Powder
* Or you can try steaming these in a bamboo steamer – Mine finally bit the dust so I have to opt for frying. Tasty, but not as healthy as steaming.
- After you’ve chopped up and gathered all of your ingredients, heat up oil in a large non-stick skillet to medium heat and add in the garlic and green onions and cook for about a minute.
- Add in the cabbage, corn kernals, sundried tomatoes, ripe tomatoes and black olives. Toss and mix with tongs or a spatula. Add in the cayenne/red pepper flakes, pepper, soy sauce, lemon juice and sea salt. You can add in any other spices if you’d like as well, or stick to my recipe. Mix again and allow to cook for about 8-12 minutes, occaisonally stiring so everything cooks evenly.
- When you’re finished cooking, remove from heat and allow to cool to the point where you are able to handle the mixture without burning yourself.
- Give yourself a clean working space for when you are assembling the wontons. I didn’t fold the wontons in the “correct” way – I made them into little rectangles. I will try to describe what I did, but here is a page that shows you how to fold them in a number of different ways. I got out a tablespoon so I could dish out the same amount of the cabbage mixture each time. I took a wrapper, spaced a small amount of the mixture in the center, and then I folder over the wrapper so it became a triangle, and then I pressed down on the edges a bit and then folded the left and right sides of the triangle on top and then folded the wonton over. That probably doesn’t make much sense, does it? Just experiment it or check out the link I mention above. It really isn’t too hard…and you don’t have to worry too much if part of the wonton breaks a little, as it’s quite forgiving when you fry them because everything will seal together. Hopefully you’ll get the hang of it – Make as many as you’d like and save the rest of the mixture to eat as is.
When you’ve finished making the wontons, add some sesame oil and rice vinegar into a wok/skillet. I used a few tbs of oil and vinegar, and I sprinkled a few shakes of ginger powder and garlic powder too. Heat up the wok to medium/med-high heat and add in as many wontons as you can before they start overlapping. Cook for about 4 minutes on each side or until crispy. Place cooked wontons on a plate with paper towel to absorb some of the excess oil and finish cooking up the rest!For Dipping: I just mixed some soy sauce and wasabi paste together. They were also tasty with a sweet peach chutney.