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    1 pt. Steamed Vegetarian Dumplings


    Source of Recipe


    "LyndaMc994" Cooking Light, Jan/Feb, 2001, pg. 112

    List of Ingredients




    1/2 lb firm tofu -- drained and cut into 1/2" slice
    1/2 c dried wood ear mushrooms -- (about 1/2 oz)
    1/2 c waterchestnuts, canned -- drained
    3/4 c shredded carrot
    1 tbsp fresh ginger -- peeled and minced
    1 tbsp minced green onions
    1 tsp salt
    2 tsp low-sodium soy sauce
    1/2 tsp dark sesame oil
    1 large egg -- lightly beaten
    4 tsp cornstarch
    50 won-ton wrappers -- or gyoza skins
    vegetable cooking spray
    1 tsp cornstarch
    1/2 c low-sodium soy sauce
    1/4 c water

    Recipe



    Place 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 mushrooms and water chestnuts in a food processor. Pulse 5 times or until minced. Add mushroom mixture, carrot, and next 7 ingredients (carrot through 4 tsp cornstarch) to tofu. Stir well.

    Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 TSP 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 TSP cornstarch (cover loosely with a towel to keep them from
    drying).

    Arrange 1/3 of dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove dumplings from steamer. Set aside, and keep warm. Repeat the procedure with remaining dumplings. Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.

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

    Source:


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    NOTES :
    Per serving: calories 35; fat 0.6g; protein 1.5g; carbs 5.8g; fiber 0.2g; chol 5mg; iron 0.6mg; sodium 179mg; calcium 10mg

    Weight Watcher Points: 1 (serving size = 1 dumpling and about 3/4 teaspoon sauce)

 

 

 

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