Stop by the West End Foyer to meet a representative of the local Cool School Food team and try these delicious, healthy Chinese dumplings. Missed it? Make your own at home!

The Coalition for Healthy School Food’s Cool School Food team creates recipes that are healthy, sustainable, and delicious. The USDA dietary guidelines recommend less cholesterol and fat, and more fiber. These recipes are homemade, cholesterol free, low fat, and high fiber. Local, organic ingredients are used whenever possible. Sound like a great cause? Check out the upcoming Farm to School Earth Day Dinner to benefit the Coalition for Healthy School Food!

Golden Chinese Croquettes with Orange Ginger Sauce

Serves 4-6


Croquettes (baked dumplings):

1 ½ cakes firm tofu, pressed, liquid discarded, then mashed or grated
½ bell pepper, green or red, diced
1 Tbsp fresh ginger, peeled and grated (Tip: Use the edge of a spoon to peel ginger easily!)
3 scallions, minced
½ cup diced water chestnuts
3 – 4 Tbsp soy sauce or tamari sauce (wheat-free and/or low-sodium tamari can be used)
1 tsp. sesame oil
1 tsp. Dijon mustard
1 cup brown rice, cooked

Simple Sweet & Sour Sauce:

1 cup orange or pineapple juice
1 tsp. fresh ginger, peeled and grated
1 Tbsp soy sauce
1 Tbsp apple cider vinegar or rice vinegar
1 Tbsp brown sugar
1 Tbsp cornstarch, dissolved in 1 Tbsp of cold water



Set the oven to 375°.

Use your hands (or a mixer) to mash croquette ingredients together. Shape into twelve 2-inch dumpling balls and place on a lightly oiled baking sheet. Bake for 45 minutes, until golden and firm.


In a small nonreactive saucepan, combine the orange or pineapple juice, soy sauce, vinegar, ginger, and brown sugar and bring to a boil. Whisk in the dissolved cornstarch. Reduce the heat and stir for a couple of minutes until the sauce thickens and becomes clear. Drizzle over croquettes while hot.