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  Ginger Garlic Dumplings with Sauce



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2 cups total of cabbage, carrots and green onions, chopped or shredded finely
1 Tablespoon each grated fresh ginger and garlic
1 teaspoon tamari or soy sauce
1 teaspoon sesame oil
1 package won-ton wrappers (45 wrappers)

Combine cabbage, carrots, green onion, ginger, garlic, tamari and sesame oil, stir well and set
aside. Fill each wonton wrapper with just a teaspoon of filling. Fold in half and seal edges with
water—a simple triangle works best. Place uncooked dumplings on a towel-lined cookie sheet
and make sure to cover well with a double layer of towels to keep them from drying out. Now
you have 3 choices: 1) Steam dumplings over simmering water for 10-15 minutes. 2) Fry in a
small amount of oil in a frying pan until brown and crispy. 3) Boil in a generous amount of water
for 15 minutes until translucent. Serve dipping sauce on the side or drizzle right onto
dumplings. We prefer the boiled dumplings with lots of sauce under and on top!

SAUCE—1 part tamari, 1 part honey, 1/2 part grated ginger, 2 parts water—Mix well.