Jiaozi Dumplings
From chuckieb 11 years agoIngredients
- 6 oz. (1/2 pkg.) Yves Veggie ground round shopping list
- 1/3 cup napa cabbage, finely chopped shopping list
- 1/4 cup green onion, sliced fine shopping list
- 1/4 cup fresh shitake mushrooms, finely diced shopping list
- 1 tbsp. ginger, minced shopping list
- 1/8 cup water chestnuts, chopped fine shopping list
- 1/2 tsp. salt shopping list
- 1/2-3/4 pkg. wonton wrappers shopping list
- small dish of water, used to seal the wontons shopping list
- Sauce: shopping list
- 3 tbsp. soy sauce shopping list
- 1 1/2 tbsp. rice wine vinegar shopping list
- 1/2 tbsp. sugar shopping list
- 1 tsp. chili oil shopping list
- 1 tbsp. garlic, minced shopping list
- 1 tbsp. ginger, minced shopping list
- 1 tbsp. green onions, chopped fine shopping list
How to make it
- Brown the veggie ground round in a skillet. Combine the remaining ingredients (up to the wonton wrappers) in a bowl for the filling. Add the ground round to the bowl.
- Fill the wonton wrappers with 1 tsp. of the filling. Using your fingers, wet the wonton wrapper along the edges. Fold wonton in half and press to close on the edges.
- Once I was done that step I set the dumplings on a waxed paper covered cookie sheet and then froze the dumplings. The next day I peeled them off the waxed paper and gently put them in a freezer bag so we can just pull out however many we want to cook up at a time.
- When you are ready to cook the dumplings, place a piece of waxed paper on a steamer plate in your wok and steam with the wok cover on for 10-15 min until done.
- Serve with sauce.
- Sauce directions:
- Combine all the sauce ingredients in a small bowl. Mix to dissolve the sugar. Serve.
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