Easy Asian Dumplings with Sesame Hoisin Dipping Sauce

• Produce

  • 2 cups Carrots
  • 1 Garlic clove, large
  • 1 Green onion
  • 4 cups Napa cabbage
  • 2 cups Shittake mushrooms

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Sesame seeds

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 2/3 tbsp Sesame oil

• Bread & Baked Goods

  • 35 Wonton wrappers

• Other

  • ½ cup hoisin
  • 2 teaspoons sirracha

Found on cookingforkeeps.com

Ingredients

• 35 wonton wrappers
• 2 cups shredded carrots, roughly chopped
• 2 cups sliced, shittake mushrooms
• 4 cups shredded napa cabbage
• 1 large garlic clove (two if you love garlic like me!)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons sirracha (or more, depending on your spice tolerance)
• 1 teaspoon hoisin
• 4 tablespoons olive oil
• ½ cup hoisin
• 2 teaspoons sesame oil
• 2 teaspoons sirracha
• ½ teaspoon sesame seeds
• 1 green onion, sliced

Directions

• In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add soy sauce, sirracha and hoisin. Once veggies are completely cooked, set aside to cool.
• For assembly: Place one heaping teaspoon of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal. Repeat for remaining filling.
• Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch.