Recipe Index

Ingredients

• 1 tablespoon sesame oil
• 1 cup minced onion, (about 1 small onion)
• 1 ½ cups shredded cabbage, (about ¼ cabbage)
• 1 cup shredded carrot, (about 1 large carrot)
• 1 cup finely diced mushrooms
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 2 tablespoons minced green onion
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• about 20 wonton wrappers, (round or square cut into rounds)
• 3 tablespoons vegetable oil

Method

1. Soften the minced onion in the sesame oil over medium-high heat for about 3 minutes, stirring often.
2. Add the shredded cabbage, carrot and diced mushrooms to the skillet and cook them for 5 to 8 minutes until tender and their liquid has driven off.
3. Stir in the ginger paste and minced garlic for 1 minute, tip the vegetables into a bowl, and mix through the green onion, soy sauce and rice vinegar.
4. Moisten the edge of a wonton wrapper, place about 2 teaspoons of filling in its centre, fold it in half and pinch only the middle point closed.
5. Make three small pleats down each side of that centre pinch and press the seam shut, leaving one smooth face and one pleated face on the dumpling.
6. Repeat the filling and pleating until all the wrappers are used, keeping the finished dumplings from touching each other.
7. Fry the dumplings flat side down in the vegetable oil for 2 minutes without moving them, then pour in a quarter cup of water and cover the pan.
8. When the water has steamed away and the bases are golden and crisp again, lift the dumplings out and cook any remaining ones the same way.

Prep: 20 min · Cook: 20 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data