Peking-style Vegetable Dumplings
Filled with a colorful array of vegetables, these crispy and savory vegetable wontons are a delightful treat. The fresh ingredients provide a burst of flavors and textures, all enclosed within a golden-brown crispy wrapper. Perfect as an appetizer or light meal, these delicious wontons are sure to impress your taste buds. Serve them with hot and sour sauce for an extra kick of flavor.
— Constant Cookbook
Ingredients
- 4 tbsp vegetable oil
- 50g/1¾oz morning glory, finely sliced (available in some Asian markets; substitute spinach
- 50g/1¾oz pak choi
- 50g/1¾oz fresh shiitake mushrooms
- 1 small red onion
- 25g/1oz bamboo shoots
- 50g/1¾oz bean sprouts
- small handful fresh coriander
- 1 red chilli
- salt and freshly ground black pepper
- 8 circular wonton wrappers (for vegan versions, look for egg
- 1 tsp cornflour
- , to shallow fry vegetable oil
- ready-made hot and sour sauce, to serve
Instructions
- Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly.
- Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool.
- Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.
- Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool.
- Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.
- Serve with hot and sour sauce.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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