1/2 c. Onion, chopped
1 1/2 c. Napa Cabbage, finely chopped
1 tbsp Garlic, minced
1/4 c. Carrot, grated
1/4 c. Water chestnuts, finely chopped
3/4 c. Bulgur wheat
2 tbsp Cilantro, finely chopped
1 1/4 c. Water
1 tbsp Hoisin sauce
1/2 c. Teriyaki marinade
1. In a saucepan, saute the onion & garlic in 1 tbsp of sesame oil until tender. Then add in ginger and saute for another minute. Add the bulgur wheat and cook for about 4 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 mixing bowl.
4. In the same skillet, heat another tablespoon of sesame oil, saute remaining vegetables and water chestnuts until 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 can fold it fancy by first folding it into a triangle. Then bend back the two corners using a dab of water to hold them together. (so that they kind of look like tortellini)
7. In a clean skillet, heat approximately a tablespoon of sesame oil. Place prepared shumai in pan and brown evenly. When browned, reduce heat to low and quickly pour in 1/4 c. water into skillet and cover immediately, letting it steam off. Remove and place on serving dish. You can garnish with sauce (Soy sauce, hot sauce, or lemon juice), chopped green onions, or toasted sesame seeds, if desired :-) This recipe will make *about 30 shumai, give or take a few.