Ingredients:
6 tablespoons light soy sauce
1 1/2 tablespoons rice vinegar
2 1/4 teaspoons ginger, peeled and minced
1 garlic cloves, 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 mushrooms, thinly sliced
3 cups Chinese cabbage, shredded
2 tablespoons sake
3 scallions, chopped
1 carrots, chopped
1 tablespoon 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.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.