Spicy Cabbage Wontons
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 tsp. olive oil
1 large clove garlic, minced
2 red jalapeno peppers, stems and seeds discarded, minced
1/4 tsp. minced ginger
2 cups shredded green cabbage
8 oz. seitan, minced (a wheat meat substitute)
1-2 tsp. ginger, grated and squeezed for juice
1 tsp. tamari
1 Tbsp. nonfat or lowfat rice milk
1 Tbsp. minced scallions
3 large cabbage or bok choy leaves
1 package (50 wrappers) wonton wrappers
Instructions:
Heat the oil in a wok until sizzling. Add the garlic, chile peppers and ginger; fry for 30 seconds, stirring to prevent sticking. Add the cabbage and cook for 1 minute. Add the seitan and ginger juice; cook for 1 minute, then add the tamari and rice milk. Cook for 2 minutes, stirring occasionally. Remove from the heat and stir in the scallions and set aside.
Fill the wok with water to just below the level of the bamboo steamer. Arrange the cabbage leaves to cover the bottom of the steamer. Bring the water to a boil.
Meanwhile, place the wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 tsp. of the cabbage mixture. Wet your index finger and run it along the top two sides of the wonton; fold the wrapper in half, bringing the bottom half up to meet the top. Press the sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with some water.
When the 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 the dumplings for 10 minutes. Repeat until finished.
Recipe from www.publix.com.