Sui Mai

Sui Mai (Momo ka Mama) Ingredients2 tablespoons chopped fresh cilantro 2 green onions, cut into 2-inch pieces 1 garlic clove 1 (1/2-inch) piece peeled fresh ginger 1 cup sliced cabbage 1 table spoon soy sauce 1/4 teaspoon kosher salt ¼ teaspoon pepper 2 tbsp bread crumbs 20 wanton wrapper 2 teaspoons sesame oil 1/2 teaspoon Asian chili sesame oil or other chili oil For the Salsa DipTomatoes – 100 gms, chopped Garlic – 2 tsp, chopped Onions – 50 gms, chopped Tomato ketchup – 3 tbsp Green chillies – 1 tsp, chopped Salt – 1tsp Pepper – 1 tsp Method  Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage, salt & pepper; pulse 10 times or until finely chopped. Add bread crumbs; pulse until combined. Place cabbage mixture in a medium bowl. Moisten edge of wanton wrapper with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.