1 Tbsp. Toasted Sesame Oil
1 medium carrot, grated
2 cloves garlic, crushed
1 c. shredded Chinese cabbage or Bok Choy
1 Tbsp. Thai, Teriyaki, or Oriental Stir-Fry seasoning
4 green onions, thinly sliced
1/2 lb. ground pork or chicken
1 egg white
1 Tbsp. sauce (see below)
1 tsp. Cayenne Chili Olive Oil
1 Tbsp. sugar
1 Tbsp. soy sauce
1 Tbsp. water
Dough, gluten free:
1 c. white rice flour
3/4 c. tapioca flour (also known as tapioca starch)
2 Tbsp. Mild Extra Virgin Olive Oil
2/3 c. boiled water (adjust as necessary)
Heat vegetable oil in coated wok or non-stick frying pan over med-high heat. Add carrot, garlic, cabbage, VE seasoning and half the green onions. Stir-fry for 5 min, tossing frequently. In a mixing bowl, combine raw meat with remaining onions, egg white, dipping sauce and stir-fried vegetables.
Combine ingredients in bowl.
To cook the dumplings, heat another tablespoon of oil in a large skillet over medium-high heat. Arrange dumplings in the pan, seam side up, with a sliver of space between each (so they don't stick together). Pan-fry until the bottoms are golden, a few minutes. With a large lid in one hand, carefully and quickly add 1/3 cup /80 ml water to the pan, immediately cover, and cook the dumplings for a few minutes, or until the water is nearly evaporated. Uncover and finish cooking until all the water is gone, another minute or so. Dial back the heat if the bottoms are getting too dark. Cook in batches, and serve drizzled with the scallion oil and spicy soy sauce.
Note: If you don’t require gluten free you can use wonton wrappers. Can be served as appetizers or a meal.
*Tested in New Year's Appy Cooking Class