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1.
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In a food processor, combine coriander, celery, and flax seeds.
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Blend.
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2.
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In a big mixing bowl, combine blended ingredients with the rest of the other ingredients (except for the dumpling wrappers and dipping sauce ingredients).
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3.
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If youre up for it, make the filling the night before and stick it in the fridge.
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This way, the flavours seep in more.
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Once the filling is ready:
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1.
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Have a shallow bowl of water on hand.
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2.
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Dust a baking sheet (or wherever youll be putting the dumplings on before you cook them) with flour.
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3.
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Start scooping a teaspoonful of the filling onto the dumpling wrapper.
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Fold the wrapper over, so that the filling is covered.
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Before sealing the dumpling, dip your finger into the bowl of water and slightly wet the edges of the wrapper so that it will seal better.
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4.
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You can either wait to finish wrapping all the dumplings before you cook them, or you could cook them in batches.
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Cooking the dumplings:
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1.
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Boil some water in a big pot.
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Add a couple of drops of oil so that the dumplings will not stick together.
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If you prefer, you could use chicken or vegetable broth, too.
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2.
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Once the water is boiling, drop in the dumplings.
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How many dumplings you drop in will depend on the size of your pot.
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You wouldnt want to drop in too many at one time, lest they end up sticking to each other.
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I usually drop about a dozen each time.
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3.
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When the dumplings float up, you can scoop them out.
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Drain.
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Theyre now ready to serve.
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(I usually let them float for 1 to 2 minutes before I scoop them out, though.)
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Serve dumplings with dipping sauce on the side.
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To make the dipping sauce, just mix all the dipping sauce ingredients together.
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Easy-peasy.
