Garlicky Greens and Snow Pea Dumplings

First off let me just say that greens sautéed in garlic ALWAYS taste amazing.  It is no surprise then these dumplings should taste so great!


About the recipe

Greens such as mustard greens, Swiss chard or kale all sautéed with garlic and a few crunchy snow peas – yummy this veggie mix is!


Flavored with lots of garlic, soy sauce and a touch of honey, these greens and sugar snap pea dumplings taste so good that your family will clean out the entire batch.  Want to make these dumplings even more delicious? Serve it alongside a delicious sesame peanut sauce that is so easy that all you do is cook all the ingredients together and serve.

Our daughter Anjali made these delicious dumplings for our Christmas dinner and they tasted better than we ever imagined. So flavorful and easy to make, we made them again this past weekend!


Be creative with your greens

SinceI had lots of kale and Swiss chard growing in my veggie patch we used those instead of mustard greens like the original recipe.  Really though you can use any greens you want because these dumplings are all about greens and garlic!


An awesome recipe with all things good for you such as super greens, ginger and garlic, give these dumplings a try! 




Pot Stickers
1 10-oz. pkg. reduced-fat firm tofu
6 cups greens of your choice
1 cup sugar snap peas thinly sliced
1 cup crumbled tofu
6 Tbs. pine nuts
1/2 cup cilantro leaves
1 inch ginger root, peeled and sliced (about 2 Tbs.)
2 cloves garlic
2 tsp. low-sodium soy sauce
1 tsp. sugar
1 tsp. cornstarch plus some extra
1 Tbs. orange zest
1/2 tsp. salt
28 gyoza wrappers
1 large egg, lightly beaten
2 Tbs. canola oil

Peanut Sauce
1/4 cup red wine vinegar
1/4 cup sugar
1/4 cup peanut buter
1 Tbs. crushed red pepper
1/2 tsp. salt


  • To make Pot Stickers: Wrap tofu in paper towels; place on plate, cover with cutting board with canned goods on top. Let drain 1 hour.
  • Meanwhile warm 1 tbsp oil on a pan. Shallow fry garlic and ginger for a few seconds then add the greens and sugar snap peas. Cook for 5 minutes. Turn the stove off. Add the tofu, pine nuts, cilantro, sugar and mix until smooth.
  • Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Place 1 Tbs. mixture in center of each. Brush half of edge with egg. Bring edges together to form half-moon; press to seal. Place pot stickers on baking sheet, and cover loosely with plastic while assembling the rest. Cover tightly with plastic; can be refrigerated up to 24 hours, or freeze.
  • To make peanut sauce: Bring all ingredients to a boil. Reduce heat, and simmer 1 minute, stirring. Cool.
  • To cook Pot Stickers: Heat 1 Tbs. oil over medium-high heat in each of 2 large nonstick skillets (or make in 2 batches, using 1 Tbs. oil per batch). Drop pot stickers into pan (close but not touching), and cook until bottoms are browned, about 3 minutes. Hold lid over most of pan, and carefully pour in half of shiitake soaking water; it will sizzle and steam. Cover, and reduce heat to medium. Cook about 8 minutes, checking pan and shaking occasionally to loosen pot stickers. If they get dry, add a little water. Remove pot stickers with spatula, and serve hot with bowls of dipping sauce.

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