Filled with soft scrambled eggs, browned mushrooms, and green pepper, these vegetarian dumplings are hearty enough to be served as a main dish, but also make for a tasty appetizer or dim sum fare. Northern Chinese style dumpling wrappers give each bite a chewy, satisfying texture, but Japanese gyoza wrappers can be substituted for a crispier finish. The true star, however, is the filling; a treasure trove of fluffy eggs lightly seasoned with oyster sauce, white pepper, and sesame oil.

TO MAKE THE DUMPLING FILLING

1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Once hot, reduce to medium heat and carefully pour in the beaten eggs.
2. Use a spatula to scramble the eggs and chop them into small pieces, cooking only until the eggs are just set. Transfer to a large bowl to cool.
3. Add 1/2 tablespoon of oil and the mushrooms to the skillet. Cook over medium-high heat until the mushrooms are browned and all the liquid has evaporated. Transfer cooked mushrooms to the bowl of scrambled eggs.
4. Add the Cubanelle pepper, oyster sauce, white pepper, and sesame oil to the bowl. Stir the egg mixture to combine and taste, seasoning with more salt as necessary (the mixture should be slightly salty by itself).

TO ASSEMBLE THE DUMPLINGS

1. Prepare a small bowl of water to the side of your work area. Open the package of dumpling wrappers and prepare a sheet pan to hold your finished dumplings.
2. Using your finger, wet the edge of one dumpling wrapper with water.
3. Scoop about 1 tablespoon dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand. After the final fold, press the edges again to seal well (see notes).
4. If freezing the dumplings to cook later, cover your filled sheet pan with plastic wrap and store up to 1 month (see notes).

TO COOK THE DUMPLINGS

1. Using a large nonstick skillet, heat about 1 tablespoon oil over medium heat until hot (see notes).
2. Working in batches, add enough dumplings to loosely cover the skillet and cook until the bottoms turn golden. Flip each dumpling to brown both sides to a pale golden.
3. Pour 2 tablespoons of water into the skillet and cover. Steam for 2 to 3 minutes or until the dumplings are cooked through. Uncover, continuing to cook until the bottoms turn golden-brown.
4. Transfer hot dumplings to a serving plate and enjoy with homemade dipping sauce or a touch of Chinkiang vinegar.

FARM TEAM TIPS

If your local grocery store is out of Cubanelle peppers, any medium or large hot pepper will do! We suggest giving Anaheim or jalapeño peppers a try for a similar color and spice level.

Making a simple dumpling dipping sauce at home is easier than you think: just follow this guide to crafting a homemade dipping sauce for any occassion.

Is there a right or wrong way to seal a dumpling? We don't think so, and the recipe author agrees: "You can use any way you like to fold the dumplings as long as you’re comfortable with it." Check out this video by Omnivore's Cookbook for tips on making and sealing homemade dumplings.

Only a thin layer of oil is needed to allow the dumplings to crisp up. If you prefer the flavor of deep fried dumplings, simply add more oil to cover the dumplings while cooking and skip adding water as steaming won't be necessary.

Once the dumplings are completely frozen (about 24 hours), transfer to a resealable plastic bag to save freezer space and reclaim your sheet pan.