To the bowl add onion, meat substitute, mushrooms, spinach, powders, and kala namak. Stir to combine. In a small bowl, smash ...

Empty the ground beef, egg, onion, and garlic into a large mixing bowl. Cut the small zucchini in tiny miniature-size cubes (about the size of a pencil eraser).

Work in batches to add a handful of dumplings in a single layer – these can be fresh or frozen. Cook until the dumplings brown, about 3-4 minutes. Add some water to the pan, just a few tablespoons.

When the zucchini is fairly dry, add it with the rest of the ingredients. Sprinkle the sesame oil, salt and pepper to taste. If you add kimchi only add a few pieces for added flavor. Mix well.

Mimi Cheng’s veggie dumplings, which you can get either fried or boiled, are stuffed with kale, zucchini, egg, and shiitake mushrooms.