A Perfect Pantry
Vegetable Dumplings with Dipping Sauce
- PREP TIME
30 min - COOK TIME
12 min - READY TIME
42 min - SERVINGS
60 piece
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 4 shallots peeled, thinly sliced
- 2 clove garlic peeled, minced
- 2 teaspoons ginger peeled, minced
- 1 carrot peeled, thinly diced
- 1 cup Chinese cabbage or wombok thinly shredded, washed
- 4 button mushrooms washed, finely diced
- 1 bunch coriander roots washed, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon cornflour
- 250 grams wonton wrappers
Dipping Sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 bunch coriander leaves washed, finely chopped
- 1 clove garlic peeled, minced
Directions
- In a frypan, heat the oils and sauté the shallots, ginger and garlic until golden brown. Add the vegetables, soy sauce and continue to cook for a further 10 minutes. Allow to cool for 5 minutes.
- In a small bowl, combine the cornflour with 2 tablespoons of water and fold through the mixture.
- Add a teaspoon of mixture to the middle of eat wrapper and dab the outer pastry with water. Lift all of the pastry edges and fold into a money bag shape. Pinch the top tightly and continue until all of the pastry and mixture has been used.
- Place the dumpling into the base of the pre assembled steamer and set to steam for 3 minutes. Continue until all dumplings are cooked.
- To make dipping sauce, combine all dipping sauce ingredients and mix well. Serve over dumplings.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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