Servings: 4 (makes about 16 dumplings)
Time: 45 minutes
📝 Ingredients:
For the filling:
- 1 cup microgreens (pea shoots, sunflower, radish, or mixed — finely chopped)
- 4 oz goat cheese (or feta)
- 1 garlic clove, finely minced
- 1 tsp lemon zest
- Salt & pepper to taste
For the dumplings:
- 1 pack round dumpling wrappers (gyoza skins)
- Small bowl of water for sealing
For the sauce:
- 2 tbsp butter
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Optional: a pinch of chili flakes
🍴 Instructions:
- Make the Filling
In a bowl, mix chopped microgreens, goat cheese, garlic, lemon zest, salt, and pepper until combined. - Assemble Dumplings
Place 1 teaspoon of filling in the center of a dumpling wrapper. Moisten the edge with water, fold in half, and pinch or pleat to seal. Repeat. - Cook Dumplings (Pan-fry & steam method)
Heat 1 tbsp oil in a nonstick pan over medium heat. Add dumplings flat-side down and fry for 2–3 minutes until bottoms are golden. Add 1/4 cup water, cover, and steam for 5–6 minutes until water evaporates and dumplings are cooked through. - Make Lemon-Garlic Butter
In a small pan, melt butter over low heat. Add garlic and sauté for 1 minute. Stir in lemon juice and optional chili flakes. - Serve
Drizzle dumplings with lemon-garlic butter and garnish with extra microgreens.
🌿 Why it works:
Microgreens add a fresh, vibrant punch to the creamy cheese and balance the richness of the butter. It’s a playful, upscale twist on classic dumplings.