Steamed Vegetarian Dumplings

recipe
Dumplings have a prominent place in Chinese cuisine and are prepared in many different ways for holidays and festivals. They vary by region, and the ingredients depend on area availability.
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Yield:

50 appetizers (serving size: 1 dumpling and about 3/4 teaspoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 35
Caloriesfromfat 15 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 5.8 g
Fiber 0.2 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 179 mg
Calcium 10 mg

Ingredients

1/2 pound firm tofu, drained and cut into 1/2-inch slices
1/2 cup dried wood ear mushrooms (about 1/2 ounce)
1/2 cup drained, sliced water chestnuts
3/4 cup shredded carrot
1 tablespoon minced peeled fresh ginger
1 tablespoon minced green onions
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1 large egg, lightly beaten
4 teaspoons cornstarch
50 won ton wrappers or gyoza skins
Cooking spray
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
1/4 cup water

Preparation

Place the tofu on several layers of paper towels, and cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Place tofu in a large bowl, and mash with a fork until smooth. Set tofu aside.

Combine boiling water and mushrooms in a bowl; cover and let stand 20 minutes or until soft. Drain. Place the mushrooms and water chestnuts in a food processor; pulse 5 times or until minced. Add mushroom mixture, carrot, and the next 7 ingredients (carrot through 4 teaspoons cornstarch) to tofu; stir well.

Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 teaspoon tofu mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal. Place dumplings, seam sides up, on a large baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to keep them from drying).

Arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.

Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.

Note:

Nina Simonds,

January 2001
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