Recipe Name:	Pan-Steamed Vegetable Dumplings with soy dipping sauce	Submitted by:	Briana Murphy
Source:	Weight Watchers take-out	Last Modified:	10/22/2013
Ethnicity:	Chinese	Approximate Cost:	$35.47
Base:	Vegetable	Comments:
Course:	Appetizer	2 points for 3 dumplings with .5 tablespoons of dipping sauce 3pt plus
Difficulty:	Difficult
Preparation Time:	60+ Minutes
Number of Servings:	45

Ingredients: 6 Tablespoon(s) lite soy sauce 1 1/2 Tablespoon(s) rice vinegar 1 Clove(s) garlic 1 1/2 Teaspoon(s) sugar 1 1/2 Teaspoon(s) Asian sesame oil 1/8 Teaspoon(s) pepper 2 Teaspoon(s) canola oil 1/2 Pound(s) shiitake Mushrooms 3 Cup(s) cabbage 2 Tablespoon(s) sake 3 Scallions 1 shredded carrot 45 wonton wrappers

Directions: 1. To prepare the dipping sauce, combine the soy sauce, vinegar, garlic, sugar, sesame oil, and pepper in small bowl; set aside. 2. To prepare the dumplings, hear a nonstick wok or a large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola and sesame oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Stir in the mushrooms and cabbage, stir-fry until softened about 3 minutes. Add the sake and cook, stirring often, until the liquid evaporates, 3-4 minutes. Add the scallions and carrot; stir-fry until softened, about 2 minutes. Remove from the heat and stir in the soy sauce. Transfer to a large bowl and let cool 10 minutes. 3. Arrange 6 wonton wrappers on a work surface. Place 1 teaspoon of the vegetable mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold into half circles, pressing the edges to seal. Place the completed dumplings on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 45 dumplings. 4. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add 10-12 dumplings to the skillet(don't overcrowd the pan or the dumplings won't brown)and cook until lightly browned on one side, 1 minute. Add 1/3 cup water to the skillet and cover it with tight-fitting lid. Reduce the heat to medium, and cook the dumplings, browned-side up, to a serving tray. Serve with the dipping sauce.