Steamed Vegetarian Dumplings

Name: Steamed Vegetarian Dumplings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 177 milliliters shredded carrot; 1 teaspoon cornstarch; 4 teaspoons cornstarch; 1 teaspoons dark sesame oil; 14 grams 1/2 cup dried wood ear mushrooms (about; 1 large egg, lightly beaten; 1 Tbsp minced peeled fresh ginger; 1 Tbsp minced green onions; 118 milliliters low-sodium soy sauce; 2 teaspoons low-sodium soy sauce; 50 won ton wrappers or gyoza skins; 1 teaspoon salt; 227 grams firm tofu, drained and cut into 1/2-inch slices; 59 milliliters water; 118 milliliters drained, sliced water chestnuts

Steamed Vegetarian Dumplings might be just the hor d'oeuvre you are searching for. This recipe serves 50. Watching your figure? This gluten free and dairy free recipe has 14 calories, 1g of protein, and 1g of fat per serving. A mixture of egg, soy sauce, gyoza skins, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place the tofu on several layers of paper towels, and cover with additional paper towels.

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Tofu

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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.

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Tofu

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Bowl

Combine boiling water and mushrooms in a bowl; cover and let stand 20 minutes or until soft.

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Mushrooms

Water

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Bowl

Drain.

Place the mushrooms and water chestnuts in a food processor; pulse 5 times or until minced.

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Water Chestnuts

Mushrooms

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Food Processor

Add mushroom mixture, carrot, and the next 7 ingredients (carrot through 4 teaspoons cornstarch) to tofu; stir well.

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Corn Starch

Mushrooms

Carrot

Tofu

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.

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Water

Tofu

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).

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Corn Starch

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Baking Sheet