Vegetarian Soi Gau “Water Dumplings”
Author: Chef Vanessa Yeung
Recipe type: Appetiser
- 2 cups Gai Lan leaves, shredded
- 2 1⁄2 cups Nappa Cabbage, shredded
- 3 green onions sliced
- 1⁄4 cup bamboo shoots, chopped
- 1 teaspoon ginger, minced
- 1 clove of garlic, minced
- 1⁄2 cup water chestnuts, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 package of wonton wrappers
- 2 tablespoon cornstarch
- 1⁄4 cup water
- Heat a wok or sauté pan with vegetable oil.
- Add the ginger and garlic and sauté for 30 seconds.
- Add all the vegetables and stir together until vegetables wilt.
- Season with soy sauce and sesame oil.
- Remove from wok or pan and allow mixture to cool.
- To form dumplings mix cornstarch and water together, this will be the glue that will seal the dumplings.
- Take one wonton wrapper and place about 1 teaspoon of the vegetable mixture.
- Dip your finger in the cornstarch and water mixture and run it around the edges of the square.
- Gather all edges of the wrapper and bring them together into a bundle.
- Place finished dumplings on a baking sheet.
- Bring a large pot of salted water to boil.
- Add a few of the dumplings at a time. They will pop up to surface when they are cooked.
- Remove from pot with a slotted spoon.
- Enjoy while warm and serve with chili sauce or soy sauce.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2011/05/les-petits-chefs-make-dumplings-with-chef-vanessa-yeung/