Pan-steamed Vegetable Dumplings With Soy Dipping Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 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
• 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)

Recipe

• 1 combine ingredients for dipping sauce and set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 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).
• 6 serve dumplings with dipping sauce.