Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From Weight Watchers Take out tonight! 2 ww points per serving. Ingredients:
6 tablespoons light soy sauce |
1 1/2 tablespoons rice vinegar |
2 1/4 teaspoons ginger, peeled and minced |
1 garlic clove, minced |
1 1/2 teaspoons sugar |
1 1/2 teaspoons sesame oil (dark) |
1/8 teaspoon pepper |
2 teaspoons canola oil |
1 teaspoon sesame oil (dark) |
2 tablespoons ginger, peeled and minced |
3 garlic cloves, minced |
1/2 lb shiitake mushroom, thinly sliced |
3 cups chinese cabbage, shredded |
2 tablespoons sake |
3 scallions, chopped |
1 carrot, chopped |
1 tablespoon light soy sauce |
45 wonton wrappers (3-inch round) |
Directions:
1. Combine ingredients for dipping sauce and set aside.
2. Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
3. Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
4. Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
5. Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
6. Serve dumplings with dipping sauce.
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