½ teaspoon Asian chili sesame oil or other chili oil
For the Salsa Dip
Tomatoes – 100 gms, chopped
Garlic – 2 tsp, chopped
Onions – 50 gms, chopped
Tomato ketchup – 3 tbsp
Green chillies – 1 tsp, chopped
Salt – 1tsp
Pepper – 1 tsp
Recipe Method:
Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped.
Add 1 cup cabbage, salt & pepper; pulse 10 times or until finely chopped. Add bread crumbs; pulse until combined.
Place cabbage mixture in a medium bowl.
Moisten edge of wanton wrapper with water, working with 1 skin at a time (cover remaining skins to keep them from drying).
Spoon about 1 tablespoon mixture into center of circle.
Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to mixture, use the tip of a knife to separate dough and form pockets.)
Repeat procedure with remaining skins and filling.
Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves.
Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm.
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