Steamed Vegetable Dumplings with Two Dipping Sauces - 1 pt

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Steamed Vegetable Dumplings with Two Dipping Sauces - 1 pt

8 oz firm tofu

1 cup mung bean sprouts

4 medium scallion(s), white and green parts

2 large carrot(s), peeled and grated

1 large garlic clove(s), minced

1 pieces ginger root, 1-inch, minced

3 Tbsp soy sauce

24 pieces wonton wrapper(s)

1/4 cup soy sauce

2 tsp rice wine vinegar

1/2 tsp sesame oil

1/2 tsp sesame seeds, toasted

2 Tbsp dry mustard

1 1/2 Tbsp sugar

1/4 tsp table salt

2 Tbsp water

2 tsp sesame oil

 

 

 

 

 

Mash tofu in a bowl. Chop bean sprouts and green parts of scallions

and add to tofu. Add carrots, garlic, ginger and soy sauce. Mix

thoroughly.

 

 

To stuff dumplings: Using a pastry brush and cool water, moisten the

edges of a dumpling skin. Place a spoonful of the tofu mixture in

center of skin and fold and seal edges closed. Repeat until all

filling is used; set aside.

 

To make Soy Dipping Sauce: Mince white parts of scallions and mix with

1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil and sesame

seeds.

 

To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar and salt.

Add water and 2 teaspoons toasted sesame oil and blend well.

 

Heat water in bottom of a steamer. If using a bamboo steamer, place

dumplings directly in the steamer. If using a metal steamer, spray

steamer with cooking spray so dumplings won't stick. Steam dumplings

until they turn translucent, about 3-4 minutes. Serve with two dipping

sauces. Yields 1 dumpling per serving with choice of sauce.

 

POINTS® Value: 1

Servings: 24

Preparation Time: 30 min

Cooking Time: 5 min

Level of Difficulty: Moderate

 

Source: Weight Watcher

Formatted by Chupa Babi in MC: 02.07.07

 

These are a perfect treat for the Chinese New Year! If you want to

make them in advance, stuff them ahead of time and freeze for several

days. Do not thaw the dumplings before cooking; just place them

directly in the steamer.

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