Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce - cooking recipe

Ingredients
    Dipping sauce
    6 tablespoons light soy sauce
    1 1/2 tablespoons rice vinegar
    2 1/4 teaspoons ginger, peeled and minced
    1 garlic clove, minced
    1 1/2 teaspoons sugar
    1 1/2 teaspoons sesame oil (dark)
    1/8 teaspoon pepper
    Dumplings
    2 teaspoons canola oil
    1 teaspoon sesame oil (dark)
    2 tablespoons ginger, peeled and minced
    3 garlic cloves, minced
    1/2 lb shiitake mushroom, thinly sliced
    3 cups Chinese cabbage, shredded
    2 tablespoons sake
    3 scallions, chopped
    1 carrot, chopped
    1 tablespoon light soy sauce
    45 wonton wrappers (3-inch round)
Preparation
    Combine ingredients for dipping sauce and set aside.
    Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
    Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
    Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
    Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
    Serve dumplings with dipping sauce.

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