Inspired by thewoksoflife.com
Ingredients
for 6 servings
- 3 tablespoons oil
- 1 onion, finely diced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 cups mushroom (150 g), finely diced
- ¼ cup bell pepper (25 g), finely diced
- 2 cups cabbage (200 g), shredded
- 2 cups carrot (220 g), shredded
- salt, to taste
- pepper, to taste
- 1 tablespoon fresh cilantro
- 1 cup green onion (150 g), finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons cooking sherry
- 1 teaspoon sugar
- wonton wrapper
- 2 teaspoons oil
- ¼ cup water (60 mL)
- dipping sauce
- soy sauce
Nutrition Info
- Calories 157
- Fat 10g
- Carbs 15g
- Fiber 4g
- Sugar 7g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
- Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
- Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
- Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
- Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
- Fold in half and pinch together, pleating the dough as you go.
- Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
- Enjoy!
Ingredients
for 6 servings
- 3 tablespoons oil
- 1 onion, finely diced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 cups mushroom (150 g), finely diced
- ¼ cup bell pepper (25 g), finely diced
- 2 cups cabbage (200 g), shredded
- 2 cups carrot (220 g), shredded
- salt, to taste
- pepper, to taste
- 1 tablespoon fresh cilantro
- 1 cup green onion (150 g), finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons cooking sherry
- 1 teaspoon sugar
- wonton wrapper
- 2 teaspoons oil
- ¼ cup water (60 mL)
- dipping sauce
- soy sauce
Nutrition Info
- Calories 157
- Fat 10g
- Carbs 15g
- Fiber 4g
- Sugar 7g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
- Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
- Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
- Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
- Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
- Fold in half and pinch together, pleating the dough as you go.
- Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
- Enjoy!
Inspired by thewoksoflife.com
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