Filling
2 cups PAOW! Light Pieces, finely diced
4 large napa cabbage leaves, minced
6 scallions, minced
7 shitake mushrooms, minced
2 garlic cloves, minced
3 tablespoons minced fresh ginger
3 tablespoons soy sauce
2 tablespoons corn starch
1 tablespoon sesame oil
36 wonton wrappers
Ponzu Dipping Sauce
4 tablespoons low sodium soy sauce
1 ½ tablespoons rice vinegar
1 ½ tablespoons rice wine
1 teaspoon chili oil or chili sauce/paste, to taste
PREP: Filling
- In a large bowl combine all the ingredients for the filling, except the wrappers
PREPARATION
- Forming Dumplings: Begin by filling the wonton wrapper with about a tablespoon worth of dumpling filling. Wet your finger and run along the edges of the wonton wrapper. This will help to seal it closed.
- If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If your wrapper is square, fold to corner to corner making a triangle. Take the sides and fold them in to make an envelope.
- Once you have filled the dumplings. Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
- Add 1/3 cup of water and cover with a tight-fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Cook for 3 mins and serve with the ponzu sauce