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Chinese Dumplings with Sweet Soy Dipping Sauce

Portions:24 servings
Preparation Time: 1 hour 15 minutes
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Equipment

  • nonstick skillet 12-inch

Ingredients

  • DUMPLINGS
  • 1 tablespoon vegetable oil
  • 2 cups thinly sliced chopped bok choy
  • 1 cup finely chopped mushrooms
  • 1 large carrot shredded
  • 1 ⁄2 cup sliced green onions 8 medium
  • 1 tablespoon finely chopped gingerroot
  • 1 tablespoon white wine or water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 24 pot sticker gyoza wrappers
  • SAUCE
  • 2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 ⁄2 teaspoon toasted sesame oil
  • 1 ⁄8 to 1⁄4 teaspoon crushed red pepper flakes

Instructions

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add bok choy, mushrooms and carrot; cook and stir 3 to 4 minutes or until bok choy is tender and wilted.
  • Stir in onions and gingerroot; cook and stir 1 minute longer.
  • In small bowl, stir together wine, 1 tablespoon soy sauce, the cornstarch and 1 teaspoon sesame oil.
  • Stir into vegetable mixture just until combined; remove skillet from heat.
  • Cool slightly.
  • Meanwhile, in another small bowl, mix sauce ingredients until sugar is dissolved; set aside.
  • For each dumpling, spoon about 1 tablespoon filling into center of pot sticker wrapper.
  • Wet edge of wrapper with water; bring edge of wrapper together in thirds, pinching wrapper together in center to form a pyramid.
  • Repeat with remaining wrappers.
  • (Cover prepared dumplings with damp towel to keep them from drying out.
  • )
  • In 5-quart Dutch oven, heat 1 inch water to boiling.
  • Spray metal colander with cooking spray.
  • Arrange about 8 dumplings in colander, about 1⁄2 inch apart.
  • Place colander in Dutch oven; cover.
  • Reduce heat; steam dumplings over simmering water 10 to 12 minutes or until dumplings are translucent.
  • Transfer to serving plate; repeat with remaining dumplings.
  • Serve dumplings with sauce.

Notes / Tips / Wine Advice:

Feel free to vary the shapes of the dumplings; wrappers can be shaped into round pouches or semicircles.

Nutritional Information

Calories: 45 kcal
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Course Sauce / Snacks
Diets Vegetarian