Chinese Steamed Dumplings

These are from a close friends collection. Feel free to experiment with the ingredients. Steam them using a bamboo steamer, or other steaming concoction, but they can also be boiled, at the risk of some soggy dumplings.

1 pkg Wonton wrappers
Egg whites from 2 eggs, with 2 tsp. water, beaten
2 tbsp Sesame oil
1 Carrot, cut into thin strips
1 stalk Celery cut into thin pieces
4 Green onions, sliced
2 cloves Garlic, diced

1/2 C Sliced mushrooms
1/2 head Savoy, Chinese, cabbage, shredded
1 bunch Spinach leafs, shredded
Soy sauce
Hoisen sauce

1. Heat sesame oil in wok, or deep pan. Stir-fry carrots, celery, green onions, garlic, mushrooms for about 3 minutes, until heated. Add cabbage and spinach and let wilt for 2 minutes. Remove from heat.
2. Put two teaspoonfuls of mixture into middle of each wonton. Moisten edges with egg white mixture, and seal. Place completed dumplings onto steamer and steam for about 30 minutes.

These can be eaten hot or cold. Serve with soy sauce and hoisen sauce.

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