Servings: 45
Preparation: 1 hour 15 min
Ingredients Dipping sauce:
- 6 tbs light soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 1/4 teaspoons peeled and grated ginger
- 1 minced garlic glove
- 1 1/2 teaspoons sugar
- 1 1/2 dark sesame oil
- Pinch black pepper
Method Dipping sauce:
- Peel ginger. Press piece of GLAD Bake paper against grater and grate ginger.
- Peel and finely chop garlic.
- Combine ingredients for dipping sauce and set aside.
Ingredients Dumplings:
- 2 teaspoons neutral tasting oil
- 1 teaspoons dark sesame oil
- 2 tablespoons peeled and grated ginger
- 3 minced garlic gloves
- 1/2 thinly sliced shiitake mushrooms
- 3 cups of shredded Chinese cabbage
- 2 tbs sake
- 3 chopped scallions
- 1 chopped carrot
- 1 tablespoon light soy sauce
- 45 won-ton wrappers (8 cm diameter) or filot dough
Method Dumplings:
- Peel ginger. Press piece of GLAD Bake paper against grater.
- Prepare the dumplings by heating a large, non-stick wok over medium-high heat.
- Swirl in the oil and sesame oil 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 to 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.
- If you are using filot dough, cut 8 x 8cm squares from thawn dough, 2–3 layers for each square. Place 1 teaspoon of the vegetable mixture in centre of a wrapper.
- Moisten edges of dough with water and lift sides up, squeeze to form a bundle. Place on sheet of GLAD Bake paper.
- Keep dumplings covered with a damp piece of GLAD Bake paper to prevent them from drying out.
- Add water to the pan, place a sheet of cooking paper on steaming basket (metal or bamboo), heat over medium-high heat. Add dumplings to the basket and cover with lid. Cook approx. 10 minutes.
- Serve dumplings with dipping sauce.
