Preparation

1. 1. Insert the universal blade into the work bowl of the Cuisinart® 9-Cup Continuous Feed Food
2. Processor. With the unit running on High, add the garlic and ginger through the feed tube and
3. process to fnely chop, 10 to 15 seconds. Add the mushrooms and pulse about 10 times, until
4. roughly chopped. Transfer the garlic, ginger, and mushrooms to a medium bowl and reserve.
5. 2. Insert the medium slicing disc. Slice the cabbage on High. Remove the slicing disc and insert
6. the fne shredding disc. Shred the carrot on High.
7. 3. Heat 2 teaspoons of the canola oil in a large sauté pan over medium heat. Add the garlic,
8. ginger, and mushrooms, and cook until the mushrooms stop releasing water. Add the cabbage
9. and carrots, and cook until softened, about 3 minutes. While the vegetables are cooking, in a
10. small bowl stir together the soy sauce, hoisin, sesame oil, and 1 tablespoon of the cornstarch.
11. Stir the soy sauce mixture into the vegetables. Cook until slightly thickened with the sauce
12. nicely coating the vegetables. Transfer the vegetable mixture to a bowl and let cool completely.
13. 4. Set up a workstation with a small bowl of water and a pastry brush a large tray or cutting board
14. dusted with the remaining cornstarch, the wonton wrappers, and the dumpling flling. On a
15. clean surface, line up 3 to 6 wonton wrappers. Place about ½ tablespoon of flling in the middle
16. of each wrapper. Brush the edges of the wrappers with a small amount of water and fold in half,
17. making a half moon. Pleat the edges to seal, using more water if needed. Transfer the prepared
18. dumplings to the cornstarch-dusted tray. Repeat with the remaining wonton wrappers and
19. flling. Cover the prepared dumplings with plastic wrap to prevent them from drying out.
20. 5. To cook the dumplings, heat 1 tablespoon of the canola oil in a large sauté pan over medium
21. heat. Working in batches, add a single layer of dumplings to the sauté pan, dusting off
22. cornstarch from the bottom, and cook until golden-brown on the bottom. Carefully add ½ cup
23. water to the pan, cover, and cook for 3 more minutes.
24. 6. Transfer the dumplings to a serving platter, and cover with foil to keep warm. Repeat with the
25. remaining dumplings, adding 1 tablespoon of oil with each batch.