Garden Dumplings Recipe with Alumnus Chef Michael Gabriel


Garden Dumplings
Makes about 48 dumplings


For the dumplings:1 tablespoon cornstarch
3 tablespoons warm water
2 tablespoons grated ginger
2 large cloves garlic, peeled and crushed
1 bunch green onion, white and green chopped
1 bunch cilantro, roughly chopped
1/4 teaspoon sea salt, to taste
1/8 teaspoon freshly ground black pepper, to taste
3 tablespoons sesame oil
8 tablespoons avocado oil, for frying, divided
1 pound Brussels sprouts, trimmed and sliced thin
2 leeks, halved and cut into 1/4-inch slices
12 ounces oyster mushrooms or crimini mushrooms, sliced thin
1 (12-ounce) package won ton wraps
3/4 cup water, divided, for steaming dumplings

For the dipping sauce:
3 tablespoon soy sauce
2 tablespoon distilled white vinegar
1/2 tablespoon sesame oil
1 tablespoon water
Juice of 1 lime
1 bird’s eye chile or thai chile, sliced whole with seeds
1 tablespoon fresh cilantro, roughly chopped
1 tablespoon green onion, white and green parts chopped


1. Make the dumplings: In a small bowl, whisk together cornstarch and warm water until combined. Set aside until ready to seal dumplings.

2. In a large bowl, mix together ginger, garlic, green onions, cilantro, salt, pepper, and sesame oil.

3. In a large cast iron pan over high heat, bring 4 tablespoons avocado oil to a smoking point. Add Brussels sprouts and cook for 3 minutes, without stirring. Stir, and cook about 3 minutes. Stir, and cook until slightly charred and dry, about 2 minutes more. Add to the ginger mixture.

4. In the same pan over medium-high heat, add leeks and cook until they begin to release natural sugars, stirring occasionally, for 5 to 7 minutes. Add to the ginger mixture.

5. In the same pan over high heat, add 2 tablespoons avocado oil and mushrooms. Cook until mushrooms are crisp and browned, about 7 minutes. Add to the ginger mixture.

6. Stir the ginger mixture and vegetables together until well combine. Add a pinch of salt and pepper.

7. Make dumplings by placing 1 tablespoon of vegetable filling in the center of a wonton wrapper. Dip a finger into the cornstarch mixture and brush it around the outer rim of the wrapper. Fold the wrapper in half to create a half moon shape, sealing the filling inside. Crimp the sides by folding and pressing as you move along the rounded edge. Freeze any leftover filling to make more dumplings in the future.

8. In a nonstick pan over medium heat, add remaining 2 tablespoons avocado oil. When oil is hot, add 6 to 8 dumplings to pan and cook until light golden brown, about 2 to 3 minutes. Reduce heat to medium-low; add 2 tablespoons water and cover with lid for 2 to 3 more minutes. Remove from heat and repeat with remaining dumplings.

9. Make the dipping sauce: In a medium bowl, whisk together soy sauce, vinegar, sesame oil, water, lime juice, chile, cilantro and green onions.



Chef Michael Gabriel Facebook | Website | Portrait

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