INGREDIENTS
12 oz PAOW!™ Pieces
5 teaspoons sesame oil
2 cups shredded carrots
2 cups shredded cabbage
8 oz. mushrooms, thinly sliced
4 green onions, thinly sliced
4 cloves garlic, minced
2 nub of ginger, minced
2 tablespoons soy sauce
Kosher salt
fresh cracked pepper
34 dumpling wrappers (in the produce department)
3 tablespoons vegetable oil
1/2 cup soy sauce
1/4 cup rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
8 drops hot chili sesame oil
Kosher salt
fresh cracked pepper
PREPARATION
- Heat sesame oil in a large sauté pan over medium heat.
- Add PAOW! Pieces, carrots, cabbage, and mushroom along with a large pinch of salt and pepper.
- Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate.
- Add green onion, garlic, ginger, and soy sauce along with a pinch of salt and pepper.
- Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely.
- While the filling is cooling, combine dipping sauce ingredients and set aside.
- To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
- Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
- Continue with remaining filling until all 34 dumplings are complete.
- Heat 3 tablespoons olive oil in a large sauté pan over medium heat.
- Sauté dumplings in a batch of 7-8 depending on how large your pan is.
- Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
- Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
- Remove the lid and allow the dumplings to get crisp on the bottom again.
- Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
Serves: 5-6
Prep time: 20 mins
Cook time: 25 mins