These tasty dumplings are filled with vegetables-swap out the cabbage for any leafy green that is in season.
Dice the tomatoes and drain the liquid from the tomatoes into a small bowl. In the small bowl, whisk in the eggs.
Heat a nonstick pan over low heat and pour in the eggs. Stir constantly with a spatula to scramble the eggs.
In a large bowl, stir together scrambled eggs, onions, soy sauce, and sugar. Let sit for 5—10 minutes. Add the cabbage, tomatoes, salt, and oil and stir to combine.
Spoon filling onto the center of each dumpling wrapper. Run your fingers under cold water and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edges tightly.
Fill a steamer or wok halfway with water and bring to a boil. Add the dumplings, cover, and steam for 8—10 minutes.
In a small bowl, stir together garlic, soy sauce, vinegar, and sugar in a bowl. Serve with dumplings.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.