Veggie Dumplings with Sesame Mayonnaise

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 45 minutes
  • Total time 3 hours
  • Portion size 50 servings



In large skillet, heat oil over medium heat; cook bok choy, leek and garlic, stirring, until vegetables are tender, 2 to 4 minutes. Add edamame; cook for 1 minute. Remove skillet from heat; stir in orange zest and juice and hot pepper flakes. Season with salt and pepper. Transfer mixture to colander set over bowl; let drain for 10 minutes. Refrigerate for 10 minutes.

Lay 10 wrappers on work surface. Place 1 tbsp vegetable filling in center of each wrapper. Brush edges with a little water; fold each wrapper into half moon, pressing gently to seal. Place on baking sheet lined with parchment paper. Repeat with remaining filling and wrappers. Cover with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)

Grease bottom of steamer or line bamboo steam basket with parchment paper; place dumplings in single layer in steamer. In batches, steam dumplings until filling is cooked through, about 10 minutes (cut one in half to check). Sprinkle with sesame seeds and chives. Serve with Sesame Mayonnaise.

Test Kitchen Tip: If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes.



In bowl, whisk together 1 cup mayonnaise, 1 tbsp chopped fresh chives, 1 tsp mirin and ½ tsp sesame oil. Season with salt and pepper. Refrigerate until ready to use.


Nutritional facts PER 6 DUMPLINGS (with mayonnaise): about

  • Iron 2 mg
  • Fibre 2 g
  • Sodium 490 mg
  • Sugars 2 g
  • Protein 6 g
  • Calories 390
  • Total fat 26 g
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 33 g
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Veggie Dumplings with Sesame Mayonnaise