Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 This was posted to the Low Fat Good Cooking list today by a lady named Mrs. Nicky. These would probably be great to make in the steamer, too. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fatfree Chinese dumplings Ingredients: Two cups shredded veggies. Mixture of: mostly cabbage or bok choy, with carrots, mushrooms, onion, whatever to taste. Pre-packaged coleslaw mix works surprisingly well. soy sauce water vinegar (white or rice) coupla dozen wonton/dumpling skins ( I think these are just flour and water) garlic (fresh, chopped fine, or powdered) ginger (fresh, chopped fine, or powdered) small bowl with water for dipping optional: Tbsp Hunan chili paste, Tbsp plum sauce or maybe tsp black bean sauce, tsp five spice powder or other flavoring (use *one*) Make the dipping sauce first and let it sit. Mix equal parts soy sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic and ginger, about a clove's worth per person. Stir-fry vegetable mix in a small bit of water and soy sauce. If you have it, add your favorite optional flavoring. I like chili paste. Stir until translucent. Mix will taste sorta raw. To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin (experiment until you find the right amount.) Crunch the dumpling into a nice shape and dip the end into the small bowl to seal it. Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are done when they crinkle up and turn translucent. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2008 Report Share Posted April 26, 2008 Looks great - thanks, Sue!! - " Sue in NJ " <sue_in_nj <Undisclosed-Recipient:;> Friday, April 25, 2008 7:02 AM Fatfree chinese dumplings > This was posted to the Low Fat Good Cooking list today by a lady named > Mrs. Nicky. These would probably be great to make in the steamer, too. > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > Fatfree Chinese dumplings > > Ingredients: > Two cups shredded veggies. Mixture of: mostly cabbage or bok choy, > with carrots, mushrooms, onion, whatever to taste. Pre-packaged > coleslaw mix works surprisingly well. > > soy sauce > water > vinegar (white or rice) > coupla dozen wonton/dumpling skins ( I think these are just flour and > water) > garlic (fresh, chopped fine, or powdered) > ginger (fresh, chopped fine, or powdered) > small bowl with water for dipping > optional: Tbsp Hunan chili paste, Tbsp plum sauce > or maybe tsp black bean sauce, tsp five spice powder or > other > flavoring (use *one*) > > Make the dipping sauce first and let it sit. Mix equal parts soy > sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic > and ginger, about a clove's worth per person. > > Stir-fry vegetable mix in a small bit of water and soy sauce. > If you have it, add your favorite optional flavoring. I like chili > paste. > Stir until translucent. Mix will taste sorta raw. > > To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin > (experiment until you find the right amount.) Crunch the dumpling > into a nice shape and dip the end into the small bowl to seal it. > > Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are > done when they crinkle up and turn translucent. > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Links > > > Quote Link to comment Share on other sites More sharing options...
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