Steamed Vegatable Dumplings With Black Vinegar Sauce

Udang Gandum Singapore
April 9, 2010
Bubur Ayam Hongkong
April 9, 2010








  1. 1 tablespoon
  2. 4 cloves garlic, minced
  3. 1 tablespoon grated ginger
  4. 6 dried black Chinese mushrooms,

soaked in warm water for 10 minutes,

stems discarded and caps diced

  1. 1 teaspoon sesame
  2. 2 teaspoon soy sauce
  3. 2 cups (250 g) shredded Chinese (Napa) cabbage
  4. ½ cup (100 g) water chestnuts, diced
  5. 2 cups (250 g) grated carrot
  6. 2 green onions (scallions), finely sliced
  7. 40 round wonton wrappers, 4 in (10 cm) across

Black Vinegar Sauce

2 tablespoon soy sauce

2 tablespoon chili oil

4 tablespoon black Chinese vinegar

½ teaspoon sesame seeds

1 green onion (scallion), thinly sliced


  1. To make the Filling, heat the oil in a wok over medium heat. Add the garlic, ginger, mushrooms, sesame oil , and soy sauce, and stir-fry for 1 to 2 minutes. Add the carrot, cabbage, water chestnuts, and green onion, stir-fry for 2 to 3 minutes until the vegetables soften, then remove from the heat. Place the vegetables in a bowl, draining any liquid before using.
  2. Place a wonton wrapper on a clean, dry surface. Place ½ tablespoon of the Fillling in the center of a wrapper, gather the edges around the Filling to from a pouch, then press the edges of the wrapper firmly to seal. Set aside and repeat with the remaining wonton skins and Filling. Arrange all the wontons on a lightly – oiled plate and  steam covered in a bamboo steamer for 10 minutes.
  3. Prepare the Black Vinegar Sauce by combining the soy sauce, chili oil, and black vinegar in a small bowl, then sprinkle with sesame seeds and green onion. Remove the wontons from the steamer and serve with the Black Vinegar Sauce.


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