You may find yourself making a meal of these bite-sized morsels; luckily, the recipe makes enough to do just that. Steam the dumplings in three batches, rolling the next batch as the first is steaming. They can be wrapped in a damp towel and stored in a plastic bag in the fridge until ready to steam.
Spicy Cabbage Wontons
- 1 large clove garlic minced
- 2 red jalapeno peppers stems and seeds discarded; minced
- 1/4 teaspoon ginger minced
- 8 ounces seitan minced; a wheat meat substitute
- 1 to 2 teaspoons ginger grated and squeezed for juice
- 1 teaspoon tamari
- 1 tablespoon nonfat or low-fat rice milk
- 1 tablespoon scallions minced
- 3 large cabbage or bok choy leaves
- 1 package wonton wrappers 50 wrappers
- Heat oil in the wok until sizzling. Add garlic, chiles and ginger; fry 30 seconds, stirring to prevent sticking. Add cabbage and cook 1 minute. Add seitan and ginger juice; cook 1 minute. Then add tamari and rice milk. Cook for 2 minutes, stirring occasionally. Remove from heat; stir in scallions and set aside.
- Fill wok with water to just below the level of the bamboo steamer. Arrange cabbage leaves to cover the bottom of the steamer. Bring water to a boil.
- Meanwhile, place the wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 teaspoon of cabbage mixture. Wet your index finger and run it along the top two sides of the wonton; fold wrapper in half, bringing the bottom half up to meet the top. Press sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with water.
- When water is boiling and the leaves have wilted, place the first 1/3 of the dumplings in a single layer on top of the cabbage. Cover and steam for 10 minutes.