Chinese steamed dumplings
1 large egg(s)
Dark sesame oil
Uncooked cabbage (all varieties)
½ cup(s), chopped, minced
1 medium, minced
Low sodium soy sauce
½ tsp, peeled and minced
⅛ tsp, or to taste
- Spray a small nonstick skillet with nonstick spray and set over medium heat. Lightly beat the egg and oil in a small bowl, then pour into the skillet. Cook, without stirring, until set like a small omelet. Transfer the egg to a cutting board and finely chop.
- Combine the cooked egg, cabbage, scallion, water, soy sauce, ginger, and five-spice powder in a small bowl. Spoon evenly into the center of each dumpling wrapper. Bring the edges of the wrappers up and over the top of the filling; pinch together in the center to seal the dumplings.
- Put the dumplings in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until tender, about 20 minutes. Serve hot. Yields 3 dumplings per serving.