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Recipe: Linguine with Fresh Cherry Tomato Sauce

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~ Marla Meridith

Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

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~ Marla Meridith

The Ultimate Chicken Noodle Soup

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~ Marla Meridith

Recipe: Baked Penne with Roasted Vegetables Casserole

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~ Marla Meridith

Recipe: Mexican Polenta Casserole

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~ Marla Meridith

Thai Red Curry with Beef

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~ Marla Meridith

Vegetable Bibimbap Bowls

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~ Marla Meridith

Recipe: Vegan Split Pea Soup

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~ Marla Meridith

Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce

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~ Marla Meridith

Recipe: Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce

Skip the takeout and make your own dumplings. You will be so pleased with how much better they are when made in your own kitchen.

Ingredients

60 wonton wrappers
Filling
1 cup extra firm tofu, chopped small
1/2 cup baby asparagus, finely chopped
1/2 cup cabbage, finely chopped
1/4 cup red pepper, finely chopped
1/4 cup shiitake mushrooms, finely chopped
2 tablespoons green onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
3 tablespoons low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
1/4 teaspoon pepper
squeeze of fresh lime juice
cooking spray
Sauce
1/4 cup low sodium soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons fresh ginger
1 tablespoon toasted sesame seeds
1/2 lime, juiced
1 teaspoon fish sauce
1/4 teaspoon garlic powder
pinch of black pepper

Directions

Finely chop all the vegetables and tofu. Each ingredient should be small so you can taste all of them in each dumpling. Place into a bowl and combine well with the rest of the filling ingredients.

Have a sheet pan handy. Place a few wonton wrappers on a clean surface. Cover the ones you are not using a damp towel. With your finger, wet the edges of the wonton wrappers.

Place 1 teaspoon of the filling in the middle of each wrapper. Fold over to make a packet & seal well. Place the filled dumplings on the baking sheet and cover with damp paper towels until ready to steam.

Spray the inside of your steamer with cooking spray. Steam dumplings in a single layer for about 6 minutes, or until they taste done to you. Continue to do this for the rest of the wrappers and filling.

For the sauce: Mix all ingredients together until well combined.

Serve hot dumplings with sauce, top with more scallions and fresh cilantro.

** To make these vegan, omit the fish sauce.

~ Marla Meridith

Recipe: Balsamic Grilled Vegetables

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~ Marla Meridith

One-Pot Roasted Chicken & Veggies

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~ Marla Meridith