Steamed Dumplings
- 2 Cup Shredded Cabbage
- 2 Carrots, Shredded
- 2 Green Onion, Chopped
- 2 Tbsp Soy Sauce
- 1 Tbsp Vegetable Oil
- 2 tsp Sesame Oil
- 1 Cup Firm Tofu, Crumbled
- 1 Pkg Wonton Wrappers
- 1 Tbsp Ginger, Grated
- 1 Tbsp Garlic, Grated
- 1 Tbsp Brown Sugar
- 1 Tbsp Fresh Lime Juice
- 1/4 Cup Soy Sauce
- 2 Tbsp Sesame Oil
- 2 Tbsp Vegetable Oil
- 2 Tbsp Water
- 2 Tbsp Cilantro, Chopped
- 1 Filling
For the Filling, heat vegetable oil on medium heat. Add the green onions and saute for 1 minute. Add all remaining ingredients. Continue to move the ingredients around for 5-7 minutes, or until the vegetables are completely wilted. Set aside and let cool.- 2
Dipping SauceAdd all ingredients to bowl and whisk. Taste and adjust seasoning.
- 3
Making Dumplings
Careful not to add too much filling (it will just cause the dumplings to overflow or open up when cooking) place about a tablespoon onto the wonton, a bit off center. Whether your dumpling wrappers are round or square, you will want to have a small bowl of cold water on hand - dip your fingertip into the water and run a bit of water on 2 sides of your square wonton, or along the edges of half of the circle. This creates a bit of a paste. Now you can seal the edges of your wonton, making sure to really press the sides together. You can leave it as is or have fun with an accordian fold, tortellini fold etc.
These are now ready to steam or pan fry. You can line a bamboo or vegetable steamer with parchment paper, or cabbage leaves to create a nice nonstick barrier. These will steam for about 12 minutes and are ready to serve. Alternately, you can heat upa few tablespoons of vegetable oil on medium heat (careful not to have it to high, as these can easily burn) and pan fry for about 5 minutes. Enjoy!
dumpling, steam oven, - 2