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Dipping Sauce soy sauce rice vinegar ginger garlic sugar sesame oil pepper dumplings canola oil sesame oil ginger garlic shiitake mushroom Chinese cabbage sake scallions carrot soy sauce wonton wrappers
Viewed: 23 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
