Wednesday, May 2, 2012
In a large saute pan over med/high heat add: (if you feel like things are moving along too quickly, bump the heat down to medium)
3 1/2 T. vegan butter
Once the butter starts bubbling, add:
1 T. grated ginger
Saute for 1 minute (at this point, my 2 yr. old wandered into the kitchen wondering what that "delicious smell" was!)
Add 1 cup chopped mushrooms...preferably shiitake.
Cook for 5 minutes, occasionally stirring
2 T. tamari (or 3 T. soy sauce)
1 T. Chinese 5 spice powder
6 green onions, chopped (green and white parts)
Cook for 3 minutes and then add:
2 T. hoisin (located in the Asian section of most grocery stores)
2 1/2 c. shredded cabbage
1/2 c. chopped matchstick carrots
Cook for 5 more minutes, until the cabbage just starts to wilt
Grab a package of vegan wonton wrappers. Make a circle with your thumb and pointer finger. Take one wrapper and push down into the circle, forming a pocket. Fill the pocket, but be careful not to over-fill (you'll feel like you're hardly putting anything in it), and then secure the top by pinching it. You'll end up with these cute little "purse-like" dumplings!
There are several ways you can steam these:
1. In a steamer (which is what I used)
2. Place dumplings in a metal colander, set over a saute pan filled 1/4 of the way with boiling water
3. Use a bamboo steamer, lined with wax paper
All methods take 15 minutes
To dip, (because we all know that one of the best features of Asian food is the dipping factor!), just place some hoisin sauce in a bowl, or drizzle the plate with it...nice and fancy like! (Pictured above)
There you have it! You can get about 35-40 dumplings out of this! I went ahead a doubled it, and froze half for later! If you're making the mess, and you have the ingredients, you might as well!!