Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil

Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil
Photo by Randy Mayor

Ingredients

  • 2 green onions, cut into 2-inch pieces
  • ¼ teaspoon kosher salt
  • ½ teaspoon Asian chili sesame oil or other chili oil
  • ½ cup chopped peeled Granny Smith apple
  • 1 cup sliced napa (Chinese) cabbage
  • 2 teaspoons mirin (sweet rice wine)
  • 2 green onions, cut into 2-inch pieces
  • + 48 more ingredients
    • 2 teaspoons mirin (sweet rice wine)
    • 6 ounces firm water-packed tofu, drained and finely chopped
    • 2 tablespoons chopped fresh cilantro
    • 1 large egg white
    • 1 (1/2-inch) piece peeled fresh ginger
    • 1 tablespoon less-sodium soy sauce
    • 2 green onions, cut into 2-inch pieces
    • 1 tablespoon less-sodium soy sauce
    • ¼ teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • ¼ teaspoon kosher salt
    • 6 ounces firm water-packed tofu, drained and finely chopped
    • ¼ teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • 1 large egg white
    • 1 garlic clove
    • 2 teaspoons sesame oil
    • 2 teaspoons mirin (sweet rice wine)
    • 1 large egg white
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon Asian chili sesame oil or other chili oil
    • 1 large egg white
    • 2 teaspoons sesame oil
    • 1 garlic clove
    • 2 teaspoons sesame oil
    • 20 gyoza skins
    • 20 gyoza skins
    • 20 gyoza skins
    • 20 gyoza skins
    • 1 garlic clove
    • ¼ teaspoon kosher salt
    • ¼ teaspoon kosher salt
    • ¼ teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • 1 garlic clove
    • 2 teaspoons sesame oil
    • ½ cup chopped peeled Granny Smith apple
    • 1 cup sliced napa (Chinese) cabbage
    • 1 (1/2-inch) piece peeled fresh ginger
    • ½ teaspoon Asian chili sesame oil or other chili oil
    • 1 cup sliced napa (Chinese) cabbage
    • ½ teaspoon Asian chili sesame oil or other chili oil
    • 2 teaspoons mirin (sweet rice wine)
    • 2 green onions, cut into 2-inch pieces
    • 2 tablespoons chopped fresh cilantro
    • ½ cup chopped peeled Granny Smith apple
    • 1 (1/2-inch) piece peeled fresh ginger
    • 1 tablespoon less-sodium soy sauce
    • ¼ teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • 1 tablespoon less-sodium soy sauce
    • 6 ounces firm water-packed tofu, drained and finely chopped

1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, and stir in t...

View full recipe at My Recipes

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