Black vinegar should be easy to source at Chinese food shops, but if you don't have the means or inclination, try two tablespoons of rice vinegar instead, The wonton wrappers can be a little fiddly, but it gets easier as you go along, and the results are well worth it.
- FOR THE DIPPING SAUCE:
- 4 tablespoons light soy sauce
- 3 tablespoons black vinegar
- 1 teaspoon superfine sugar
- 2 tablespoons chili oil
- FOR THE POTSTICKERS:
- 1 1/3 cup Savoy cabbage, sliced wafer thin
- 3 tablespoons vegetable oil
- 2 garlic cloves, crushed
- 1 1/2 inch piece ginger, finely chopped
- 1 2/3 cups shiitake mushrooms, finely chopped
- 3 spring onions, finely sliced
- 3 carrots, grated
- 1 large bunch cilantro, finely chopped
- 1 teaspoon white pepper
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 36 round wonton wrappers
Start with the dipping sauce: combine all the ingredients and set aside.
Finely chop the cabbage slices. Place 1 tablespoon vegetable oil, garlic, and ginger in a large wok and set over medium heat. Cook, stirring, for a minute until the mixture sizzles, then add the chopped cabbage, mushrooms, spring onions, and carrots. Stir-fry for 5 minutes or so until the mixture softens and any liquid in the pan evaporates.
Remove from the heat and stir in the cilantro, followed by the white pepper, soy sauce, sesame oil, and a generous pinch of salt. Allow to cool a little.
Place 2 teaspoons of this filling in the middle of a wonton wrapper and brush the border with water. Fold over to form a half-moon shape, pleating the edges together about 5 times as you go. Press the edges firmly to seal completely. Sit the dumplings so the seam is vertical and the base is flat, on a baking tray lined with parchment paper. Cover with a damp dishtowel as you make them.
Now, pour 1 tablespoon of the remaining oil into a large nonstick frying pan and set over medium heat. Add half the dumplings to the pan, flat base down. Fry them undisturbed for about 2 minutes until golden underneath. Pour 3/4 cup plus 1 tablespoon of water into the pan, bring to a boil, then reduce the heat slightly. Cover with a lid or a large baking tray and simmer for about 8 minutes, or until no liquid remains in the pan. Serve straightaway with half the dipping sauce and repeat the cooking process with the remaining dumplings.
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Source: Vegetarian by Alice Hart
Submitted By: b smith
Potsticker dumplings with black vinegar dipping sauce