On March 7, 2011 the youth at Hayward Recreation Center joined the weekly Monday cooking classes to make Chinese Dumplings. Lead by amazing volunteer, Grace Ting, who lives in the neighborhood, and after-school garden coordinator, Ashante Smith, youth chopped and prepared vegetables for the dumplings. Then with round won ton wrappers, they added some of the cooked vegetables, moisten the edges and sealed the dumplings like little pouches.
To see more photos go to http://tinyurl.com/4ecp45s
Here’s the recipe:
1 package won ton wrappers, square or round
1/2 head of red cabbage
1/2 head of green cabbage, shredded
2 Tablespoons grated fresh ginger
1 Tablespoon toasted sesame oil
2 Tablespoons vegetable oil
2 carrots grated
4 green onions, diced
3 shitake mushrooms, chopped
2-3 garlic cloves minced
2 tablespoons soy sauce
1/2 box of firm tofu, mashed with fork
1. Heat vegetable oil in a large pan or wok. Add garlic & ginger. Saute for 1 minute. Add cabbage, carrot, mushrooms and green onion and toss on medium hear for 2 minutes. Then add tofu. Splash the mixture with soy sauce and sesame oil. It should coast the mixture well, so add more flavor if desired.
2. Cook for 1 minute and turn off heat. Set aside and let cool. Place 1 wonton wrapper on a flat surface. Using your fingers, wet all four sides of the square or all the way around the circle.
3. Place 1 teaspoon full of cooked vegetables and tofu mixture in the center. Lift 2 corners to form a triangle or pouch. Bring the other 2 corners to meet in the middle and create a small purse by pinching all corners together with wet fingers.
4. Place all finished “purses” in the steamer and steam for 3-5 minutes.
5. Serve warm with a soy dipping sauce and enjoy!