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Receta Steamed Vegetable Dumplings
by Global Cookbook

Steamed Vegetable Dumplings
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  Raciónes: 10

Ingredientes

  •     Horseradish Dipping Sauce -- (recipe follows)
  • 6 x Dry Shiitake Mushrooms
  • 4 c. Cabbage -- coleslaw mix, shredded
  • 4 med Green Onions -- minced
  • 1 tsp Ginger Root -- grated
  • 2 x cloves Garlic -- finely minced
  • 2 Tbsp. Soy Sauce
  • 1/2 tsp Sesame Oil
  • 30 x Won-ton Wrappers (purchased)
  •     horseradish dipping sauce
  • 1/4 c. soy sauce
  • 2 Tbsp. prepared horseradish
  • 2 tsp grated gingerroot
  • 1 tsp sugar
  • 1 1/2 tsp rice vinegar

Direcciones

  1. Prepare Horseradish Dipping Sauce: Mix all ingredients.
  2. Soak mushrooms in warm water about 20 min or possibly till soft; drain. Rinse with hot water; drain. Squeeze out excess moisture. Remove and throw away stems; chop caps. Spray nonstick wok or possibly 12 inch skillet with nonstick cooking spray; heat over medium-high heat till cooking spray starts to bubble. Add in mushrooms, coleslaw mix, green onions, gingerroot and garlic; stir-fry about 4 min or possibly till vegetables are very tender. Stir in soy sauce and sesame oil; cold.
  3. Brush edges of 1 wonton skin with water. Place 1 scant Tbsp. vegetable mix on center of skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle; pleat unfolded edges. (Cover filled dumplings with plastic wrap to keep them from drying out.) Repeat with remaining skins and vegetable mix.
  4. Place dumplings on heatproof plate; place plate on rack in steamer. Cover and steam over boiling water in wok or possibly Dutch oven 15 min. Serve warm with dipping sauce. 10 servings (3 dumplings each)