Spicy Cabbage Wontons

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Spicy Cabbage Wontons

2 tsp (10mL) olive oil

1 large clove garlic, minced

2 red jalapeño peppers, stems and seeds discarded, minced

1/4 tsp (0.5g) minced ginger

2 cups shredded green cabbage

8 oz (230g) seitan, minced (a wheat meat substitute)

1 to 2 tsp (2 to 5g) ginger, grated and squeezed for juice

1 tsp (5mL) tamari

1 Tbs (15mL) nonfat or lowfat rice milk

1 Tbs (10g) minced scallions

3 large cabbage or bok choy leaves

1 package (50 wrappers) wonton wrappers

 

 

 

 

Heat oil in the wok until sizzling. Add garlic, chile peppers, and

ginger; fry 30 seconds, stirring to prevent sticking. Add cabbage and

cook 1 minute. Add seitan and ginger juice; cook 1 minute. Then add

tamari and rice milk. Cook for 2 minutes, stirring occasionally.

Remove from heat; stir in scallions and set aside.

 

Fill wok with water to just below the level of the bamboo steamer.

Arrange cabbage leaves to cover the bottom of the steamer. Bring water

to a boil.

 

Meanwhile, place the wonton wrapper diagonally on a cutting board or

plate in front of you. Fill with 1 tsp (5mL) of cabbage mixture. Wet

your index finger and run it along the top two sides of the wonton;

fold wrapper in half, bringing the bottom half up to meet the top.

Press sides together to seal. Bring the two folded corners to the back

of the wrapper, overlap and seal with water.

 

When water is boiling and the leaves have wilted, place the first 1/3

of the dumplings in a single layer on top of the cabbage. Cover and

steam for 10 minutes.

 

Yield: 50 dumplings

Prep Time: 25 minutes

Cooking Time: 40 minutes

Total Time: 1 hr 5 min

 

Nutrition facts

Serving Size 1 serving: Calories 410 Calories from Fat 131 (32%); 23%

Total Fat 15g; 40%Dietary Fiber 10.1g

 

% Daily Value*

11%Saturated Fat 2.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 7.6g

1%Cholesterol 3mg

31%Sodium 736mg

40%Potassium 1387mg

16%Total Carbohydrate 48g

Sugars 17g

Sugar Alcohols 0g

53%Protein 27g

 

Source: PCC Natural Markets

Formatted by Chupa Babi in MC: 10.31.06

 

You may find yourself making a meal of these bite-sized morsels;

luckily, the recipe makes enough to do just that. Steam the dumplings

in three batches, rolling the next batch as the first is steaming.

They can be wrapped in a damp towel and stored in a plastic bag in the

fridge until ready to steam.

 

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