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.