Description
These are killer good! Brian Igarta once again shows us how to create a fun and easy dish that we can’t help but make at least once a month.
Ingredients
Scale
- 1/2 cup onion
- 1 1/2 cup nappa cabbage, chopped fine
- 1 Tbsp. garlic, minced
- 1/4; cup carrot, grated
- sesame oil
- 1/4 cup green onion, chopped fine
- 2 tsp. ginger, grated
- 1/4 cup water chestnuts, chopped fine
- 3/4 cup bulgur wheat
- 2 Tbsp. cilantro
- 1 ¼ cups water
- 1 Tbsp. hoisin sauce
- 1/2 cup teriyaki marinade
- wonton wrappers
Instructions
- In a saucepan, sauté the onion and garlic in 1 Tbsp. sesame oil until tender. Add ginger and sauté for another minute.
- Add the bulgur and cook for about another four minutes, stirring constantly.
- Add 1 cup of the water and simmer until the bulgur has softened and absorbed most of the water.
- Add in the teriyaki sauce and continue to simmer until all the moisture is removed. Set aside to a separate bowl.
- In the same skillet, heat another tablespoon of sesame oil, sauté the remaining vegetables and water chestnuts until crisp-tender.
- Add this mixture to the bulgur mixture and stir in the hoisin sauce.
- Fill each wonton wrapper with approximately a teaspoon of filling. Be sure to squeeze the air out. Use water to help seal the edges and fold in either a triangle or rectangle shape. Or you may fold it fancy by first folding into a triangle. Then bend back the corner opposite the straight edge and fold forward the two remaining corners using a dab of water to hold the corners together.
- In a clean skillet, heat approximately a tablespoon of sesame oil. Place prepared shumai in pan and brown evenly. When browned, reduce the heat to low and quickly pour in ¼ cup of the water into the skillet and cover immediately, letting it steam off. Remove and place on a serving dish. Garnish with sauce and chopped green onions and toasted sesame seeds, if desired.
Notes
Sauce: You can pour over a combination of any of these: soy sauce, Thai sweet chili sauce, lemon juice.
