1bunchscallionthinly sliced, whites and greens separated
2largecarrotsor 3 medium, finely chopped
~3oz.alfalfa sproutsroughly chopped
1teaspoonpepper(I use a white/black pepper mix)
3tablespoonShaoxing, Sherry, or Marsala wine
1packagewonton wrappersround or square
½cupblack vinegaror use rice wine vinegar
chili oilserve on the side
Heat 3 tablespoon of flavorless oil in your large pan over medium to medium-high heat.
Add your ginger, scallion whites, and garlic. Cook until the onion whites start to get translucent.
Add the mushrooms. Cook until liquid has released from the mushrooms.
Add your carrots. Cook until tender, 3-4 minutes.
Transfer your pan contents to a mixing bowl. Add your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix well.
Fill each wonton wrapper with ~2 teaspoon of filling. Pleat or fold as you please. If you're having trouble getting the wrappers to stick to themselves, you can use water or egg wash.
Steam for 6 minutes until the wonton wrapper is cooked.
These dumplings freeze VERY well. Freeze them on a baking sheet, then transfer them to a sealed container like a resealable bag. Steam frozen dumplings for 8 minutes instead of 6.You can cook the filling, and refrigerate it 2-3 days in advance.Make sure you chop your veggies up very small.Be careful not to overfill or the wrappers will tearDo not lay too many wrappers out at once or they will dry out and crack.