Shui Mai
2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger −− minced
1 scallion −− chopped
1 onion −− coarsely chopped
1/2 small cabbage −− coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves
Place a wok over medium−high heat. When it begins to smoke, add the oil,
then the garlic, ginger, and scallion. Stir−fry 15 seconds. Add the onion
and cabbage and stir−fry 2 minutes. Add the soy sauce, sesame oil, rice wine,
and dissolved cornstarch. Stir constantly until the sauce thickens,
about 30 seconds. Remove the wok from the heat and set aside to cool.
Shui Mai 89
2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger −− minced
1 scallion −− chopped
1 onion −− coarsely chopped
1/2 small cabbage −− coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves
Place a wok over medium−high heat. When it begins to smoke, add the oil,then the garlic, ginger, and scallion. Stir−fry 15 seconds. Add the onion
and cabbage and stir−fry 2 minutes. Add the soy sauce, sesame oil, rice wine,
and dissolved cornstarch. Stir constantly until the sauce thickens,
about 30 seconds. Remove the wok from the heat and set aside to cool.
Shui Mai 89