vegetable dumplings

By á-3801

Ingredients

• 2 large carrots, cut into chunks
• 8 oz Nature's Promise extra-firm tofu
• 8 oz button mushrooms, sliced
• 1/2 bunch cilantro, rinsed and trimmed
• 1 large egg, beaten
• 1 Tbsp minced fresh ginger
• 2 Tbsp lower sodium soy sauce
• 3 Tbsp cornstarch
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 50 (3 inch) round wonton wrappers
• 3 Tbsp lower sodium soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1/2 Tbsp chili sauce

Details

Servings 8
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Dry carrots, tofu, mushrooms, spinach, cabbage, garlic, and cilantro thoroughly. Put vegetables into food processor and chop very finely. Transfer mixture into a large bowl.
2. Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce and sesame oil. Stir egg mixture into bowl with vegetable mixture. Drain any excess liquid from mixture.
3. 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.
4. Bring a large pot of water to a boil. Add dumplings, 12 at a time to water, and cook for about 4 min., or until dumplings float to surface. Use a slotted spoon or skimmer to remove from water and set aside in a bowl. Keep dumplings from touching each other while hot or they may stick together.
5. To make dumpling sauce: Combine all ingredients, mixing well, and set aside. To serve, arrange dumplings on a platter, and pass with dipping sauce.