Vegetarian Dumplings Appetizers Recipes

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Vegetarian Dumplings


  • Dumplings
  • -----------------
  • 2 large carrots, cut into chunks
  • 8 oz. firm tofu
  • 7 dried black Chinese mushrooms, soaked in hot water to rehydrate
  • 1/2 lb. spinach, rinsed and trimmed
  • 6 large leaves Chinese or American cabbage, trimmed
  • 2 cloves garlic
  • 1/2 bunch cilantro, rinsed and trimmed
  • 1 large egg, beaten
  • 1 Tbs. minced fresh ginger
  • 2 Tbs. low-sodium soy sauce
  • 3 Tbs. cornstarch
  • 2 Tbs. hoisin sauce
  • 1 Tbs. sesame oil
  • 1 to 3 tsp. salt, or to taste
  • 50 3-inch-round wonton wrappers
  • -----------------------
  • Dipping Sauce
  • ----------------------
  • 3 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. sesame oil
  • 1/2 Tbs. chili sauce

  • Method:

  • To make Dumplings:
  • -----------------------------
  • ---Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly, and put into food processor, and chop very finely. Put vegetable mixture into a large bowl.
  • Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt. Stir egg mixture into bowl with vegetable mixture. Drain any excess liquid from mixture.
  • Place dumpling wrappers, one at a time, on flat work surface. Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal. Repeat process until all ingredients are used up.
  • Bring a large pot of salted water to a boil. Add dumplings, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface. Use a slotted skimmer to remove from water, and set aside in a bowl. Keep from touching while still hot or dumplings may stick.
  • ---------
  • To make Dipping Sauce:
  • ---------
  • Combine all ingredients, mixing well, and set aside.
  • To serve, arrange Dumplings on a platter, and pass with Dipping Sauce.

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