This recipe (and photo) from Foodland Ontario, foodlandontario.ca, will inspire you.
This Japanese-style appetizer is a dumpling that is fried, then steamed and served with dipping sauces. For a spicy dipping sauce, add chili oil or Asian chili sauce to the soy mixture.
Preparation Time: 35 minutes
Cooking Time: 5 minutes
Makes: 27 to 30 servings
Ingredients
2 cups (500 mL) coarsely chopped Ontario cabbage
1 small Ontario onion, coarsely chopped
1/4 cup (50 mL) coarsely chopped Ontario carrot
2 cloves Ontario garlic, sliced
1 tbsp (15 mL) finely minced gingerroot
4 oz (125 g) lean Ontario ground pork or chicken
1 pkg (8 oz/250 g) wonton wrappers or round dumpling wrappers
1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) naturally brewed soy sauce
2 tbsp (25 mL) rice wine vinegar
1/2 tsp (2 mL) granulated sugar
Asian chili sauce or chili oil
Instructions
In food processor, finely chop together cabbage, onion, carrot, garlic and gingerroot. Combine with pork and mix well. Place about 1 tbsp filling in centre of each wrapper. Lightly moisten edges of wrapper with water; bring 4 points of wrapper up to middle and press edges to seal well, forming rectangular pouch. (If using round wrappers, fold over to form semicircle; stand on counter and pinch or pleat top edges together.)
In 10-inch (25 cm) skillet, heat half of the oil over medium-high heat. Stand half of the dumplings in hot oil; cook for 1-2 minutes or until deep brown on bottom. Add 1/3 cup water; cover, reduce heat and steam for 4-5 minutes or until water is absorbed and wrapper is somewhat translucent and puffed. Repeat with remaining oil and dumplings.
In small bowl, mix soy sauce, vinegar and sugar; add chili sauce if desired. Serve dumplings with chopsticks for dipping into sauce.
Tip: Freeze cooked or uncooked dumplings on a baking sheet and cook or reheat later from frozen state.
Nutritional Information
3 dumplings (when recipe makes 30 dumplings):
Protein: 5 grams
Fat: 3 grams
Carbohydrate: 18 grams
Calories: 122
