Fried Veggie Dumplings
Originally:
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Veggie Potstickers
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Modified
by Dave Minnich
2 tablespoons vegetable
oil
1 leek, cleaned and thinly sliced
2 tablespoons minced garlic
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
30-40 wonton wrappers
1/2 gallon vegetable or peanut oil, for frying
Paprika
Heat
the oil in a large nonstick skillet over medium-high heat. Add the
leeks and
garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add
the
cabbage, vinegar, soy sauce, and ginger and cook, stirring, until
cabbage is
soft, about 3 to 4 minutes more. Remove from the heat and stir in the
carrot.
Allow the filling to cool.
Transfer cabbage
mixture to a mixing bowl and work
together until fully incorporated. Keep refrigerated until ready to
use.
To make the
dumplings, lay a wonton wrapper on the
work surface and put about 1 tablespoon of the filling in the center.
Dip your
finger in a little water and wet the edges of the wonton wrapper; this
will
help the dumpling seal when cooking. Bring the outside edges of the
wonton
wrapper together over the filling and press it together to form a
pouch.
Continue with the remaining wrappers and filling.
Heat oil in a
6-quart Dutch oven to 360
degrees F.
Gently place the
dumplings in the oil, 7 to 8
at a time. Fry until golden, approximately 2 minutes. Remove to a
cooling rack
set in a sheet pan lined with newspaper, sprinkle with paprika, and let
cool at
least 5 minutes before serving.
Transfer to a platter
and serve with the dipping
sauce.
Note:
1)
The formed,
uncooked dumplings can be frozen for future use by laying them on a
single
layer on a baking tray lined with wax paper.
Once dumplings are frozen solid, remove them to a freezer
bag and store
for up to several months.
2)
The cooked
dumplings can be frozen for future eating by the same method. To reheat, place in a
single layer on a
baking tray in a 350° F oven for 12-15 minutes.
Asian
Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon walnut oil
1/2 lemon, zested
1/2
orange, zested
1 tablespoon garlic
1 tablespoon garlic
Red
pepper flakes, to taste
Stir all ingredients
together in a small bowl
until sugar is dissolved. Refrigerate until ready to serve.
Yield: about 1/3 cup