Good, but time intensive. I like another dumpling recipe better, so I may not do these again.
Zen Temple Dumplings
"Zen" refers to a style of Buddhism (most Buddhists are vegetarian), and this dish is representative of what Zen Buddhist monks might eat at temples throughout Japan--hence the temple reference in the recipe title. Asparagus and green onions give these dumplings a lovely green hue. Enjoy them as an appetizer or a main course with a side of vegetables or tofu. The dumplings can be prepared up to a month in advance: Place uncooked dumplings on a baking sheet and freeze; store in zip-top freezer bags. To serve, steam the frozen dumplings for about 10 minutes or until the wonton wrappers are translucent.
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- Calories: 138
- Calories from fat: 18%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 1.1g
- Protein: 5.2g
- Carbohydrate: 23.7g
- Fiber: 2.3g
- Cholesterol: 3mg
- Iron: 2.1mg
- Sodium: 585mg
- Calcium: 28mg
- 1 1/2 teaspoons coarsely chopped peeled fresh ginger
- 2 garlic cloves, peeled
- 1 cup (2-inch) slices asparagus (about 1/2 pound)
- 1/4 cup (1-inch) pieces green onions
- 1 (8-ounce) can whole water chestnuts, drained and coarsely chopped
- 1 (8-ounce) package mushrooms, stems removed
- 2 teaspoons dark sesame oil
- 1 1/2 teaspoons low-sodium soy sauce
- 1/4 teaspoon kosher salt
- 36 wonton wrappers
- Cooking spray
- 1/3 cup low-sodium soy sauce
- 1 tablespoon minced green onions
- 2 tablespoons rice vinegar
- 2 teaspoons dark sesame oil
- To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 times or until mixture is finely chopped.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together. Press edges together with fingertips to seal, forming a triangle. Place on a baking sheet coated with cooking spray while assembling; lightly cover with a towel or plastic wrap. Repeat procedure with remaining wonton wrappers and mushroom mixture.
- Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove dumplings from steamer; cover and keep warm. Repeat procedure with remaining dumplings.
- To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle over dumplings.
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Zen Temple Dumplings Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: Asian, Japanese
- MAIN INGREDIENT: Tofu/Soy, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor, Steam
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light