Lunar New Year Vegetable Dumplings (Jiaozi) Filling

Ingredients

• 8 celery stalks, roughly chopped
• 5 spring onions, roughly chopped
• ¼ savoy cabbage, roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 garlic clove, peeled
• 2 tsp fresh ginger, peeled
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• ¼ tsp sea salt
• ¼ tsp ground white pepper (optional)
• 40 round dumpling wrappers
• 1 tbsp neutral oil (for pan-frying, optional)
• 80ml water (for pan-frying, optional)

Directions

1. Place celery, spring onions, cabbage, carrot, garlic and ginger into the Vitamix container and secure the lid.
2. Select Variable 6 and pulse 15 times, or until vegetables are evenly chopped and minced (not puréed). Scrape down as needed.
3. Transfer vegetables to a bowl. Add soy sauce, sesame oil, rice vinegar, sugar, salt and white pepper (if using). Mix well.
4. Place 1 dumpling wrapper in your palm. Add 1 tbsp filling to the centre, lightly wet the edge with water, then pleat and seal.
5. To steam: arrange dumplings in a lined steamer basket and steam for 8–10 minutes until cooked through.
6. To pan-fry: heat neutral oil in a non-stick pan. Add dumplings in a single layer and cook until the base is golden. Add 80ml water, cover, and steam-fry for 6–8 minutes until water evaporates.
7. Serve hot with soy sauce, chilli oil or black vinegar.

Recipe Notes

• Do not overblend the filling, it should stay chopped and textured.
• These dumplings freeze well: freeze in a single layer, then transfer to a bag. Cook from frozen by adding 2–3 minutes.