Dumplings or potstickers are a great recipe to try in the kitchen with your family. Why? Because they are versatile enough to suite whatever ingredients you have on hand, they are fun bite-size pockets of goodness, and your child can get involved with the business of pinching each individual dumpling close before cooking.

Here’s how to make vegetable dumplings at home! Here are recommended ingredients, but feel free to try your own mixture of vegetables that your family enjoys:

– 1 package round dumpling skins, sometimes called gyoza
– 1 red onion, sliced
– 1 tablespoon minced ginger
– 1 cup shredded white cabbage
– 1 cup chopped chives
– 1 cup shredded carrots
– 1 cup sliced mushrooms (shiitake)
– 1/4 cup chopped cilantro
– 1 teaspoon sesame oil

The first part of this recipe is for the adult to help with, as you’ll need to saute ingredients over heat. Start by adding a little oil to your pan or wok and saute onions and ginger.

Add the mushrooms, stirring, then add cabbage, carrots, and chives. Season with salt and pepper. Cook until the mixture is soft, then place in a colander over the sink to drain. When cooled, add sesame oil and cilantro.

Now it’s your child’s turn! Place the gyoza skins and vegetable mixture on a table where your child can reach. Instruct your child to take one spoonful of filling and place in the center of one skin. Bring the sides together, keeping the bottom flat, and pinch the skin together all along the top to make a seam.

This pinching motion is great fine motor control building for your child! They are learning hand-eye coordination and muscle control, all while preparing little dumplings for the family to enjoy.

Lastly, the adults come in again to fry the dumplings. Coat the bottom of a hot non-stick pan with oil. Place the dumplings in the pan. Let the bottoms cook enough to get brown, then add 1/4 cup water and cover the pan immediately. The dumplings will steam, then once the water has completely evaporated, let the dumplings brown again to your desired crispiness.

Serve with soy sauce and white wine vinegar!

Recipe adapted from Food Network.

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