40 mins
Appetizers
2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger -- minced
1 scallion -- chopped
1 onion -- coarsely chopped
1/2 small cabbage -- coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves
Serves 24
Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic,
ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add
the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce
thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
Place a dumpling wrapper on the work surface. With your fingers, completely moisten the
surface of the wrapper with water. Place 1 tablespoon fo filling in the center. Pull up the sides of
the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap
the dumpling on the work surface to flatten the bottom.
Gently squeeze the center of the dumpling to make a slight indentation and force the filling to
bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a
garnish. Cover the dumplings as they are finished and fill the remaining wrappers.
Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange
the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy
Soy Dipping Sauce.
Appetizers
2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger -- minced
1 scallion -- chopped
1 onion -- coarsely chopped
1/2 small cabbage -- coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves
Serves 24
Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic,
ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add
the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce
thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
Place a dumpling wrapper on the work surface. With your fingers, completely moisten the
surface of the wrapper with water. Place 1 tablespoon fo filling in the center. Pull up the sides of
the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap
the dumpling on the work surface to flatten the bottom.
Gently squeeze the center of the dumpling to make a slight indentation and force the filling to
bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a
garnish. Cover the dumplings as they are finished and fill the remaining wrappers.
Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange
the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy
Soy Dipping Sauce.