Vegetable dumplings with Asian-style sauce
dumpling

Preparation time 40 minutes

Total time: 50 minutes

Ingredients

  1. 30 Frozen wonton wrappers, thawed (about ½ of a 454-g box)

Stuffing

  1. 250 mL (1 cup) minced Napa cabbage
  2. 125 mL (½ cup) grated carrots
  3. 60 mL (¼ cup) chopped mushrooms
  4. 60 mL (¼ cup) chopped fresh cilantro
  5. 15 mL (1 tbsp.) chopped ginger
  6. 15 mL (1 tbsp.) soy sauce
  7. 1 egg

Asian-style sauce

  1. 45 mL (3 tbsp.) soy sauce
  2. 45 mL (3 tbsp.) rice vinegar
  3. 10 mL (2 tsp.) chopped ginger
  4. 1 clove of garlic, chopped

Directions

  1. Combine all filling ingredients in a bowl. 
  2. Place 10 mL (2 tsp.) of filling on each wonton wrapper. Moisten wonton wrapper edges with water. Fold wrapper in half to form a triangle.
  3. In a large saucepan of boiling, salted water, cook a few wontons at a time for 3 minutes at a simmer so the wontons don't stick together. Strain and place on an oiled baking sheet. Repeat with remaining dumplings. 
  4. In a large, non-stick skillet, brown dumplings on each side in the oil. 
  5. Mix together all sauce ingredients in a bowl and serve with the dumplings.

Chef’s secret

Dumplings can be frozen before cooking. Place them on a parchment-lined baking sheet, making sure they don't touch. Once they're frozen, place dumplings in a freezer bag or an airtight container. No need to thaw them before cooking, but increase cooking time in simmering water by 5 minutes.

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