Vegetarian Wonton Dumplings

Name: Vegetarian Wonton Dumplings
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 40 wontons, 10 serving(s)
Ingredients: 2 large carrots, cut into chunks; 8 ounces firm tofu; 7 dried Chinese black mushrooms, soaked in hot water to rehydrate; 1/2 lb fresh spinach, rinsed and trimmed; 6 large chinese cabbage leaves or 6 large american cabbage leaves, trimmed; 2 garlic cloves; 1/2 bunch cilantro, rinsed and trimmed; 1 large egg, beaten; 1 tablespoon minced fresh ginger; 2 tablespoons low sodium soy sauce; 3 tablespoons cornstarch; 2 tablespoons hoisin sauce; 1 tablespoon sesame oil; 1 -3 teaspoon salt (or to taste); 50 wonton wrappers (3 inch round); 3 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1/2 tablespoon chili sauce

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Recipe by Dreamer in Ontario

This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them.

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READY IN: 40mins

SERVES: 10

YIELD: 40 wontons

UNITS: US

INGREDIENTS

Nutrition

Wonton Dumplings
2

large carrots, cut into chunks
8

ounces firm tofu
7

dried Chinese black mushrooms, soaked in hot water to rehydrate
¹⁄₂

lb fresh spinach, rinsed and trimmed
6

large chinese cabbage leaves or 6 large american cabbage leaves, trimmed
2

garlic cloves
¹⁄₂

bunch cilantro, rinsed and trimmed
1

large egg, beaten
1

tablespoon minced fresh ginger
2

tablespoons low sodium soy sauce
3

tablespoons cornstarch
2

tablespoons hoisin sauce
1

tablespoon sesame oil
1 -3

teaspoon salt (or to taste)
50

wonton wrappers (3 inch round)
Dipping Sauce
3

tablespoons low sodium soy sauce
1

tablespoon rice vinegar
1

tablespoon sesame oil
¹⁄₂

tablespoon chili sauce

DIRECTIONS

Wonton Dumplings:
Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
Place in food processor, and chop very finely.
Place vegetable mixture into a large bowl.
Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
Drain any excess liquid from mixture.
Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
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 wontons, 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.
(don't allow the wontons to touch while still hot or they may stick.
Dipping Sauce:
Thoroughly mix all sauce ingredients together and set aside.
To serve, arrange wontons on a platter, and pass with Dipping Sauce.