Vegetable Dumplings
In a bowl combine all the very finely chopped vegetables and the seasoning and mix.
Assemble your dumplings, by placing a tablespoon-sized ball of the mixture inside the wrapped and then wetting the edge of the wrapper and folding it over at least (in to a triangle) OR pleating it. Continue this until you've run out of wrappers.
To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
Adapted from The Woks of Life
Ingredients
Directions
In a bowl combine all the very finely chopped vegetables and the seasoning and mix.
Assemble your dumplings, by placing a tablespoon-sized ball of the mixture inside the wrapped and then wetting the edge of the wrapper and folding it over at least (in to a triangle) OR pleating it. Continue this until you've run out of wrappers.
To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.