When I received bell peppers, red cabbage, and carrots in my CSA box, I searched for recipes that included all three. I found this recipe from Eating Richly and decided to give it a try. I love dumplings and these were no exception. The recipe makes a lot, but they freeze well. I enjoyed these dumplings for about 2 weeks after taking just a little time to fold them up. The original recipe uses beef, but I substituted for chicken.
If you want to fold these quickly, just fold the wrapper in half over the filling and seal. When cooking, lay the dumplings on their side in the skillet. To make the dumplings look better, pleat one side as you seal them. I used this video on YouTube to learn how to make the pleated dumpling. It shows the pleating at 2:12 minutes. Place dumplings with this fold with the pleats on top. Be careful not to overfill the dumplings or you won’t be able to seal them well.