 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Vegetarian dumplings that are every bit as satisfying as the pork kind. Ingredients:
1 package won-ton wrappers |
1 cup shredded cabbage |
1 cup shredded carrots |
1 cup chopped shitake mushrooms |
1 small red onion, diced |
1 tbs minced ginger |
1 tsp sesame oil |
1 tsp white pepper |
1/3 cup chopped parsley |
ground black pepper |
1 tbs canola oil |
for the dipping sauce |
1/3 cup soy sauce |
1/3 cup rice wine vinegar |
1/3 cup shopped scallions |
1 tsp sesame oil |
dash hot sauce of choice, if desired |
Directions:
1. Heat canola oil in a saute pan or wok. Add ginger and onions and cook 2-3 minutes. Add mushrooms and stir to combine.
2. Add cabbage and carrots, season with white pepper, black pepper and a pinch of salt.
3. When the mixture is soft, turn off the heat and transfer to a bowl. Let cool.
4. When cool, add parsley and sesame oil. Adjust seasoning if needed.
5. Lay out wrappers under a damp paper towel. Place a small amount of filing in the center. Wet the edges of the wrapper to ensure that it sticks together, and fold, making sure the sides are sealed. Place your finished dumplings on a plate also under a damp towel to avoid having them dry out.
6. Place a bamboo steamer in a wok. Add water to the wok until it just comes up over the bottom edge of the steamer, but doesn't touch the dumplings. Lightly spray the steamer tray with cooking spray. Place dumplings, making sure they don't touch each other.
7. Turn the heat to medium-high so the water is gently boiling, which creates the steam to cook the dumplings. Cook about 8-10 minutes, or until the wrappers are see through.
8. For the Sauce
9. Mix all the sauce ingredients together. Chill in the refrigerator for at least 15 minutes to allow the flavors to combine.
|
|