[00:01] the world. It is currently peak cabbage season, so I brought in dumpling guru Maryanne Chang, co-founder of Mimi Chang's Dumplings for some tips. >> Break the neck. >> Our goal was to create the freshest
[00:13] possible dumpling with ingredients exclusively harvested from the garden. squash, and a few onions. >> Now, I know you guys do a great chicken dumpling. No one's getting sacrificed, but we can do vegetarian, right?
[00:25] Finally, we headed inside to grab some garlic from the basement. And I had one mushroom tank. For the dumpling filling, we first chopped up the cabbage, carrots, mushrooms, garlic and onions, and we grated the zucchini. And then we
[00:39] were just al dente. >> And then we're going to sauté cabbage, onions, carrots, mushrooms. Dump the sauteed veggies on top of the scrambled eggs. Then shredded zucchini. Little bit of sesame oil. Season with salt. Mix
[00:52] eggs. Wet the wrapper all around the edges. tablespoon of filling. And we're which is pinch in the middle and then three pleats on each side on the back. tray with flour on it. We're making pan fried dumplings today. So, I'm layering
[01:08] them in with the bottoms down to pan sear. When they're golden brown, you're going to add water with the lid to steam it through. These have been cooking for 6 minutes. The wrappers are translucent, puffed out. Let's make sure they're
[01:20] off. >> Look at that right there. That is >> All right, I'm going in. >> Oh my god. >> Farm to table dumpling right there. And if you don't want to make these, Mimi
[01:33] Changs is now selling them frozen at Whole Foods.