Pan-Steamed Vegetable Dumplings With Soy Dipping Sa

Name: Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dipping sauce; 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; Dumplings; 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)

Servings: persons

Dipping sauce
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
Dumplings
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)

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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dipping sauce, 6 tablespoons light soy sauce, 1 1/2 tablespoons rice vinegar, 2 1/4 teaspoons ginger, peeled and minced, and more.

Yes, Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions