Cabbage, Watercress and Pine Nut Dumplings

Be sure to chop the filling for these vegetarian dumplings with a knife; they become too wet and pasty in a food processor. We liked the dumplings boiled in water, but they're also delicious cooked in a steamer.


Slideshow: More Tasty Dumplings, Gyoza and Pot Stickers


  • Total Time:
  • Servings: Makes about 3 dozen

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  • 1 1/2 cups (packed) coarsely chopped watercress
  • 1 1/2 cups (packed) coarsely chopped napa cabbage
  • 2 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons pine nuts, finely chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • One 12-ounce package gyoza wrappers or wonton wrappers
  • Cornstarch, for dusting
  • Soy sauce, for dipping

How to make this recipe

  1. On a work surface, combine the chopped watercress, cabbage, scallions, garlic and pine nuts and finely chop them all together. Transfer the mixture to a bowl and season with the salt and white pepper. Knead the mixture slightly to wilt the greens.

  2. Spread 6 gyoza wrappers on a work surface and brush the edges with water. Spoon 2 teaspoons of the filling into the center of each wrapper and fold in half; press the edges firmly to seal, pressing out any air pockets. Transfer the dumplings to a cornstarch-dusted baking sheet. Repeat with the remaining wrappers and filling.

  3. In a pot of boiling salted water, cook the dumplings until tender and translucent, about 3 minutes. Alternatively, steam the dumplings on a rack set on a pan over boiling water. Serve the dumplings hot with soy sauce.

Make Ahead

The uncooked dumplings can be frozen on a baking sheet, then transferred to a resealable plastic bag and frozen for up to 2 months. Boil or steam the frozen dumplings.

Contributed By Photo © William Meppem Published March 2011

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