Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
45 dumplings
- Serves:
- 15
ingredients
-
Dipping sauce
- 88.74 ml light soy sauce
- 22.18 ml rice vinegar
- 11.09 ml ginger, peeled and minced
- 1 garlic clove, minced
- 7.39 ml sugar
- 7.39 ml sesame oil (dark)
- 0.61 ml pepper
-
Dumplings
- 9.85 ml canola oil
- 4.92 ml sesame oil (dark)
- 29.58 ml ginger, peeled and minced
- 3 garlic cloves, minced
- 226.79 g shiitake mushroom, thinly sliced
- 709.77 ml Chinese cabbage, shredded
- 29.58 ml sake
- 3 scallions, chopped
- 1 carrot, chopped
- 14.79 ml light soy sauce
- 45 wonton wrappers (3-inch round)
directions
- 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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