Ingredients
- 2 tablespoons vegetable oil, divided use
- 1 medium onion, thinly sliced
- 1 cup diced mushrooms
- 1/4 cup diced green bell pepper
- 1 tablespoon minced fresh ginger
- 1 cup chopped bean sprouts
- 1 cup shredded carrots
Dipping Sauce
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1/3 cup sliced green onion
- 1 teaspoon honey
- 1 teaspoon sesame oil
Serves 2 doze
Preparation
- In a large skillet or saute pan, heat 1 tablespoon vegetable oil. Add onion, mushrooms, bell pepper and ginger and saute 2 minutes.
- Add cabbage, carrots, and green onions and saute until all vegetables are soft.
- Place mixture in colander to drain and cool.
- When mixture is cool, add sesame oil and cilantro.
- Season with salt and pepper.
- Place a tablespoon of the vegetable in one won ton skin, fold over and seal with a wet fork.
- Heat a non-stick skillet over medium-high heat. Generously coat pan with oil and add dumplings in a single layer, seam sides up.
- Cook until bottom of dumplings get brown. Remove to a plate and add more dumplings until all are browned.
- Return all dumplings to the pan, squeezing them in, and add 1/4 inch water to the pan. Cover and let dumplings steam 5 minutes.
- Remove lid and cook until all water is evaporated and bottoms get crispy again and stick to the pan.
- Serve with Dipping Sauce.
Dipping Sauce
Stir together 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1/3 cup sliced green onion, 1 teaspoon honey and 1 teaspoon sesame oil.
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