Vegetable Dumplings

Instructions

• ♥ Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot, celery mushroom and ginger. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted. Remove from heat. Stir in soy sauce. Cool for 10 minutes.
• ♥ Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together to seal. Place on a tray lined with baking paper.
• ♥ To freeze: Place the tray in the freezer overnight, then once frozen solid place in a ziplock bag and store for up to 3 months.
• ♥ To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place half the dumplings in the pan and allow to fry for 2 minutes. Pour about ¼ cup of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated.
• ♥ Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. Repeat with the second half.