Ingredients
1
1 servings
- •1 large shiitake mushroom, stemmed and quartered
- •½ napa cabbage, roughly chopped
- •3 Chinese chives, roughly chopped
- •½ tablespoon fresh cilantro leaves
- •½ teaspoon sesame oil, divided
- •½ teaspoon low sodium soy sauce
- •½ teaspoon hoisin sauce, optional
- •½ teaspoon cornstarch
- •1 pinch kosher salt
- •5 wonton wrappers
- •water, for sealing wrappers
- •1 ½ cups hot water
- •2 teaspoons low sodium soy sauce
- •1 teaspoon black vinegar
- •½ teaspoon sesame oil
Instructions
- Add the mushrooms, cabbage, chives, cilantro, ⅛ teaspoon sesame oil, soy sauce, hoisin sauce, cornstarch, and salt to a mini food processor. Process until finely chopped.
- Add a heaping teaspoon of the filling to the center of a wonton wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over itself into a triangle and press the edges together to seal, pressing out any air. Repeat with the remaining filling and wrappers.
- Add the wonton wrappers to a medium microwave-safe bowl. Pour in the hot water and remaining teaspoon of sesame oil. Cover with a microwave-safe lid or plastic wrap and microwave for 2 minutes, stirring halfway through, until dumplings are floating and the wrappers are translucent.
- Make the dipping sauce: In a small bowl, stir together the soy sauce, black vinegar, and chile oil.
- Transfer the dumplings to a plate. Serve with the dipping sauce alongside.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 1625
- Carbohydrate: 327g
- Fat: 10g
- Fiber: 18g
- Protein: 50g
- Sugar: 8g
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