Dumpling Wraps with Black Vinaigrette

An amazing addition to Asian Night at camp!

 

Dumpling Wraps with Black Vinaigrette

Tested by 

Chef Corso

2-4
Servings
Ingredients
15
Minutes

8 oz / 240 g

Weight per serving
Dairy Free

Ingredients

  • Preccoked, meatballs - 12 oz / 340 g
  • Water - 2 oz / 60 ml
  • Black Vinegar - 4 TB / 50 g
  • Sesame Oil - 2 TB - 25 g
  • MCT/ other oil - 2 TB / 25 g
  • Soy Sauce - 2 TB / 25 g
  • Ginger Fresh chopped or ground - 1 finger / 1/2 tsp / 3 g
  • Green Onion - 1/2 bunch 
  • Red Pepper - 1 pc 
  • Savory Cabbage - 1 small 

Steps

  1. TURN ON BURNER: High heat
  2. + meatballs, water to pot
  3. COOK until meatballs are warm, 3-5 MIN
  4. + black vinegar, sesame oil, MCT/ other oil, soy sauce, ginger to bowl.
  5. MIX. SET ASIDE
  6. SLICE res pepper, green onion
  7. CUT cabbage butt off. PREPARE cabbage cups
  8. WHEN READY, SPOON meatballs in cabbage
  9. SPOON viniagrette over wraps
  10. GARNISH w/ red pepper and green onion
  11. EAT!

by

Notes/Additions

Did you know that? this will get drippy from the tasty viniagrette...so...just put in boca quick!
now you know!