Vegetable Dumplings

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Vegetable Dumplings

 

2 tsps. vegetable oil

3 tbsps. finely chopped

sweet red bell pepper

1 green onion, finely chopped

1 oz. fresh shiitake

mushrooms, finely chopped

2 tsps. ginger, chopped

1/2 cup green cabbage,

chopped

1/4 cup carrot, grated

1 tbsp. light soy sauce

1 tsp. sesame

oil

16 gyoza skins

vegetable oil

4 small sprigs cilantro, optional

 

 

Gyoza skins are 3 " wide rounds similar to wonton skins, although they

are slightly thinner. They're available fresh or frozen in most Asian markets.

If necessary, use wonton skins. In skillet, heat vegetable oil over medium heat.

Add red pepper, green onion, mushrooms and gingerroot, cook, stirring, 2

minutes. Add cabbage, carrot, soy sauce and sesame oil, cook, stirring

occasionally, 3 minutes. Remove from heat and cool slightly. Working one at a

time to prevent Gyoza skins from drying out, place a heaping teaspoon of

vegetable mixture in center of each round. Moisten edge of round with water and

fold in half to enclose filling. Pinch edges to seal completely. Set filled

dumplings on a plate and cover with plastic wrap. To make fried dumplings, heat

1 " vegetable oil over medium-high heat in 2 quart saucepan. In batches, fry

dumplings, turning, until browned on both sides, about 2 minutes. Drain on paper

towels and serve. To cook dumplings in broth, in 2-quart saucepan heat bouillon

mixture to simmering. In batches, cook dumplings in simmering broth 3 minutes.

Remove with slotted spoon, dividing among 4 serving bowls or deep plates. When

all dumplings are cooked, spoon 2 tbsps. remaining broth over each serving.

Garnish with cilantro, if desired, and serve. Yields 16 dumplings.

 

 

 

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