Vegetable dumplings

16 dumplings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
3 tablespoons Finely chopped sweet red pepper
1 Green onion; finely chopped
1 ounce Fresh shiitake mushrooms finely chopped
2 teaspoons Finely chopped, peeled fresh gingerroot
½ cup Finely chopped green cabbage
¼ cup Finely grated carrot
1 tablespoon Light soy sauce
1 teaspoon Oriental sesame oil
16 Gyoza skins*
Vegetable oil or
1 large Cube vegetarian bouillon dissolved in 2 cups water
4 smalls Sprigs fresh cilantro (opt.)

Directions

*Gyoza skins are 3" wide rounds similar to wonton skins, although they are slightly thinner. They're available fresh or frozen in most Asian markets. If necessary, use wonton skins.

In skillet, heat vegetable oil over medium heat. Add red pepper, green onion, mushrooms and gingerroot; cook, stirring, 2 minutes. Add cabbage, carrot, soy sauce and sesame oil; cook, stirring occasionally, 3 minutes. Remove from heat and cool slightly.

Working one at a time to prevent Gyoza skins from drying out, place a heaping teaspoon of vegetable mixture in center of each round.

Moisten edge of round with water and fold in half to enclose filling.

Pinch edges to seal completely. Set filled dumplings on a plate and cover with plastic wrap.

To make fried dumplings, heat 1" vegetable oil over medium-high heat in 2-quart saucepan. In batches, fry dumplings, turning, until browned on both sides - about 2 minutes. Drain on paper towels and serve.

To cook dumplings in broth, in 2-quart saucepan heat bouillon mixture to simmering. In batches, cook dumplings in simmering broth 3 minutes. Remove with slotted spoon, dividing among 4 serving bowls or deep plates. When all dumplings are cooked, spoon 2 tb. remaining broth over each serving. Garnish with cilantro, if desired, and serve.

Nutritional information per fried dumpling: ⅕ g protein; 5 g fat; 3 g carbohydrate; ⅕ g fiber; 63 mg sodium; 0 mg cholesterol; 65 calories.

Nutritional information per dumpling cooked in broth: ⅕ g protein; 1 g fat; 4 g carbohydrate; ⅕ g fiber; 113 mg sodium; 0 mg cholesterol; 26 calories.

Van Dyne writes: "This recipe can make two very different dishes, depending on how you choose to finish it. If the dumplings are fried, they will become crisp, filled puffs that are great as appetizers when accompanied by light soy sauce for dipping. If simmered and served in broth, however, the dumplings have a translucent, ravioli-like appearance ideal for a delicate first course."

From Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" article in "Country Living." April 1995, Vol.

18, No. 4. Pp. 142, 178. Electronic format by Cathy Harned.

Submitted By CATHY HARNED On 06-04-95

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