Ingredients:
Filling:
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)
Sauce:
1 tsp. Chipotle Olive Oil
1 Tbsp. sugar
1 Tbsp. soy sauce
1 Tbsp. water
1 pkg wonton wrappers
Instructions:
Filling:
Heat vegetable oil in coated wok or non-stick frying pan over med-high heat. Add carrot, garlic, cabbage, 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.
Sauce:
Combine ingredients in bowl.
Assembly:
Lay wonton wrappers on clean counter top. Using a pastry brush, brush each wrapper with cold water. Place 1 heaping teaspoon of filling in center of each wrapper. To make dumplings, place filled wrapper in the palm of your hand and gently pinch edges at the tip to create little "purses" To make potstickers, simply fold in half-moon shapes and pinch edges closed.
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.
*Tested in New Year's Appy Cooking Class
