---
title: 'Freshest Dumplings Ever Made'
source: 'https://youtube.com/watch?v=lWHiXs-IFCw'
video_id: 'lWHiXs-IFCw'
date: 2026-08-09
duration_sec: 97
---

# Freshest Dumplings Ever Made

> Source: [Freshest Dumplings Ever Made](https://youtube.com/watch?v=lWHiXs-IFCw)

## Summary

In this video, dumpling expert Maryanne Chang demonstrates how to make the freshest possible dumplings using ingredients harvested directly from a garden. The process covers preparing a vegetarian filling, assembling the dumplings, and cooking them to perfection using a pan-frying technique.

### Key Points

- **Introduction and Guest Expert** [00:01] — Maryanne Chang, co-founder of Mimi Chang's Dumplings, is introduced as a dumpling guru to provide tips during peak cabbage season.
- **Garden-Fresh Ingredients** [00:13] — The goal is to create the freshest possible dumpling using ingredients exclusively harvested from the garden, including cabbage, squash, and onions.
- **Vegetarian Filling and Additional Ingredients** [00:25] — The video confirms a vegetarian dumpling option, and they gather garlic from the basement and use a mushroom tank for the filling.
- **Preparing the Filling** [00:39] — The filling is made by chopping cabbage, carrots, mushrooms, garlic, and onions, and grating zucchini. The vegetables are sautéed and mixed with scrambled eggs, sesame oil, and salt.
- **Assembling the Dumplings** [00:52] — The assembly process involves wetting the wrapper edges, adding a tablespoon of filling, pinching the middle, and creating three pleats on each side.
- **Cooking Method** [01:08] — The dumplings are pan-fried with the bottoms down to sear, then water is added with a lid to steam them through. They cook for 6 minutes until the wrappers are translucent and puffed.
- **Final Result and Availability** [01:20] — The finished dumplings are described as 'farm to table' and it's mentioned that Mimi Chang's Dumplings are available frozen at Whole Foods.

### Conclusion

The video provides a clear, step-by-step guide to making fresh, vegetarian dumplings from garden ingredients, highlighting the importance of fresh produce and proper technique. It also offers a convenient alternative for those who prefer not to make them from scratch.

## Transcript

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
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?
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
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
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
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
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
Changs is now selling them frozen at Whole Foods.