Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce

From Weight Watchers Take out tonight! 2 ww points per serving.

• Ready In: 1 hr
• Serves: 15
• Yields: 45 dumplings

Ingredients

• Dipping sauce

• 6  tablespoons light soy sauce
• 1 1⁄2 tablespoons rice vinegar
• 2 1⁄4 teaspoons ginger, peeled and minced
• 1  garlic clove, minced
• 1 1⁄2 teaspoons sugar
• 1 1⁄2 teaspoons  sesame oil (dark)
• 1⁄8 teaspoon pepper

• Dumplings

• 2  teaspoons canola oil
• 1  teaspoon  sesame oil (dark)
• 2  tablespoons ginger, peeled and minced
• 3  garlic cloves, minced
• 1⁄2 lb shiitake mushroom, thinly sliced
• 3  cups Chinese cabbage, shredded
• 2  tablespoons sake
• 3  scallions, chopped
• 1  carrot, chopped
• 1  tablespoon light soy sauce
• 45  wonton wrappers (3-inch round)

Directions

1. Combine ingredients for dipping sauce and set aside.
2. Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
3. Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
4. Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
5. Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
6. Serve dumplings with dipping sauce.