Brian Igarta The Maui Vegetarian
1/2 cup onion
1 1/2 cup nappa cabbage, chopped fine
1 Tbsp. garlic, minced
1/4; cup carrot, grated
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
1. 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.
2. Add 1 cup of the water and simmer until the bulgur has softened and absorbed most of the water.
3. Add in the teriyaki sauce and continue to simmer until all the moisture is removed. Set aside to a separate bowl.
4. In the same skillet, heat another tablespoon of sesame oil, sauté the remaining vegetables and water chestnuts until crisp-tender.
5. Add this mixture to the bulgur mixture and stir in the hoisin sauce.
6. 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.
7. 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.
Sauce: You can pour over a combination of any of these: soy sauce, Thai sweet chili sauce, lemon juice.