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Cilantro Dumplings | by Tomiffy Design
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Cilantro Dumplings

2~3 Servings


80g minced onion

50g minced Cilantro

3 minced shitake mushrooms

1 glove ground garlic


3 tablespoons potato starch

1/4 teaspoon salt

1 teaspoon soy sauce

1 teaspoon sake

1 teaspoon sesame oil


15 Dumpling Skins



1. Put the Cilantro, the onions, the shitake mushrooms, and the garlic into a bowl and mix together.


2. Add the sake, the soy sauce, the sesame oil, and the potato starch and mix together until well combined.


3. Put a spoonful of the filling in the center of a dumpling skin. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.


4. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.


5. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed.


How to wrap


Dumplings are served with dipping sauce. To make dipping sauce, mix 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1 teaspoon of hot pepper oil.

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Taken on May 5, 2010