Two cups shredded vegetables (cabbage or bok choy, carrots, chopped water chestnuts, onion, etc.)
Soy sauce
Water
Vinegar (white or rice)
Two dozen wonton/dumpling skins
Chopped garlic (fresh is best)
Grated or finely chopped fresh ginger
Optional: Choose one flavoring - T. Hunan chili paste, T. plum sauce, tsp. black bean sauce, tsp. five spice powder or other flavoring
Soy sauce
Water
Vinegar (white or rice)
Two dozen wonton/dumpling skins
Chopped garlic (fresh is best)
Grated or finely chopped fresh ginger
Optional: Choose one flavoring - T. Hunan chili paste, T. plum sauce, tsp. black bean sauce, tsp. five spice powder or other flavoring
Preparation
Make the dipping sauce first and let it sit. Mix equal parts soy sauce and vinegar, about 1/8 c. per person. Add equal parts garlic and ginger, about a 1/2 tsp. total of the two per person.
Stir-fry vegetable mix in a small bit of water and soy sauce. Add your favorite flavoring, like chili paste, sesame oil etc. Stir until translucent.
To make the dumplings, fill a small bowl with water for dipping. Scoop about 1 1/2 tsp. of filling onto a dumpling skin. Crunch the dumpling into a nice shape and dip the end into the small bowl to seal it.
Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are done when they crinkle up and turn translucent. Dip dumplings in sauce to eat.
