As a lover of dumplings who is constantly on a diet, believe me when I tell you this recipe changed my life. I had a total Dr. Frankenstein look-what-I've-created/it's-alive-moment the second I bit into this delicious dumpling. A healthy dumpling I don't have to order or question the contents of? I. Am. Sold. Hopefully, you will be too! You can definitely play with the ingredients to make sure they align with your tastes though I recommend definitely using the slaw mixture, as it soaks up the sauces rather nicely!
Thoroughly combine the dough and water using your hands. The dough should not be overly sticky, but should remain stretchy. Add water or flour as needed to get the correct consistency. Allow dough to set for at least one hour.
Bring a large pot of water to a boil and salt the lightly.
In a bowl, whisk together the sauces and seasonings then set aside. In a pan, combine the slaw mix, scallions, shallots, and water chestnuts. Pour the marinade mixture over the vegetables, cover with a lid and simmer on the stovetop until the vegetables are soft.
Once the vegetables are cooked, removed them from the heat and allow the to cool.
Next roll the dough into a long log shape and cut the into roughly 3 in thick pieces. Roll out the pieces of dough until they are in a flat circle, but make sure that they are not paper thin. Fill the center of the dough with about two heaping tablespoons of the vegetable mixture. Fold the dough over into a half moon and pinch the edges of the dough together. Repeat until you are out of dough.
Drop the dumplings into the boiling pot, but make sure you do not over crowd the pot with dumplings. Once the dumplings rise to the top of the water (roughly 5-8 minutes) they are ready to eat.