Steamed Vegetarian Dumplings

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.

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

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.

Nutritional Information

Calories:

35 (15% from fat)

Fat:

0.6g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

1.5g

Carbohydrate:

5.8g

Fiber:

0.2g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

179mg

Calcium:

10mg