It's always handy to do a little meal prep when you have time. I always love having a stash of dumplings in the freezer for a convenient choice when there's no time to prepare


1 tsp tapioca or arrowroot starch

2 Tbsp cold water

Light olive oil or coconut oil for frying

2 cups of leafy greens (spinach, bok choy, chard, kale, etc.), finely chopped

1 cup butternut squash, finely diced

6 oz extra-firm tofu, inely chopped

2” knob of fresh gingerroot, grated

1 stalk green onion, finely chopped

1 Tbsp low-sodium tamari

1 Tbsp sesame oil

1/2 tsp salt

1/4 tsp white pepper

1 package circular wonton wrappers

2 Tbsp tapioca or arrowroot starch


  • In a small bowl, dissolve 1 tsp of the starch with the water and set aside.

  • Heat a large skillet on high. Add oil to coat the bottom of the pan. Sauté the kale, squash,tofu, ginger, green onion, tamari, sesame oil, salt and white pepper for 5-7 minutes until softened and any liquid is evaporated.

  • Transfer to a large plate to let cool for at least 30 minutes. Add the 2 Tbsp of starch and mash into the filling mixture with a fork to mix evenly, and to release the steam.  

  • To assemble: Have a seat, get comfortable with a clean, dry “work” space. Place one wrapper in the palm of your hand. Spoon one scant tablespoon of the filling into the center of the wrapper. Dip your fingertip into the starchy water and “paint” along the entire perimeter of the wrapper. Fold the wrapper in half, into a semi-circle, pinching the edges together to seal firmly. Place onto a lined baking tray. Continue until you run out of wrappers or filling. Here, you can place the tray into the freezer. After 3 hours, when frozen, store in a freezer bag for future use.

  • To pan-fry: Heat up a large frying pan. When hot, add 1 Tbsp of oil, swirling the pan around to coat the entire surface. Add the dumplings, in a single layer, so they’re not touching each other. (Add more oil in between batches, if necessary, to keep the surface well-coated.) Gently shake the pan to ensure that the dumplings don’t stick to the bottom. Turn the heat down LOW. Cover, and let them gently toast for 7-8 minutes. Turn the dumplings over, shake to loosen from the bottom, and cover again. Cook for a further 7-8 minutes.


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