Two cups shredded vegetables (cabbage or bok choy, carrots, chopped
water chestnuts, onion, etc.)
Vinegar (white or rice)
Two dozen wonton/dumpling skins
Chopped garlic (fresh is best)
Grated or finely chopped fresh ginger
Optional: Choose one flavoring - T. Hunan chili paste, T. plum
sauce, tsp. black bean sauce, tsp. five spice powder or other
Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 c. per person. Add equal parts garlic
and ginger, about a 1/2 tsp. total of the two per person.
Stir-fry vegetable mix in a small bit of water and soy sauce. Add
your favorite flavoring, like chili paste, sesame oil etc. Stir
To make the dumplings, fill a small bowl with water for dipping.
Scoop about 1 1/2 tsp. of filling onto a dumpling skin. Crunch the
dumpling into a nice shape and dip the end into the small bowl to
Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent. Dip dumplings in
sauce to eat.