Dumplings

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to go w/ Hot and Sour Soup

 

 

* Exported from MasterCook *

 

Dumplings

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large head bok choy or 2 small heads

1/2 cup arame -- soaked for 15 minutes

1 tablespoon toasted sesame oil

2 garlic cloves -- minced

1 tablespoon shoyu

1 tablespoon mirin (sweet Japanese sake)

1/2 cup water

1/2 teaspoon umeboshi vinegar

15 square wonton wrappers

 

These dumplings make great appetizers, and they're equally delectable iin soups.

They contain arame, a nutritious sea vegetable well worth introducing into your

diet. Use square wonton wrappers to make the dumplings tortellini-shaped.

Fuchsia-colored umeboshi vinegar, the brine of pickled umeboshi plums, is a

versatile condiment. A small amount of its sour-salty flavor provides a

pick-me-up to a variety of dishes from the dumpling filling here to soups,

sauces, and dressings. It is readily available in natural food stores.

 

Separate the leafy greens from the white stem ends of the bok choy. Very finely

chop enough of the stems to make 1 cup, then cut the greens into fine ribbons.

Reserve separately.

 

Drain the arame, discarding the soaking liquid, and chop fine. Warm the oil in

a medium saucepan. Add the bok choy stems, garlic, and arame and saute over

medium-low heat for 10 minutes. Add the shoyu, mirin, and water and cook a few

minutes, until the liquid evaporates. Add the bok choy leaves and stir until

they wilt and are cooked through. Add the vinegar and remove from the heat.

 

Arrange several wonton wrappers on a work surface. Place 1 heaping teaspoon of

filling iin the center of each wrapper. Moisten the edgeswith a little water

and press together firmly to form a triangle. Make sure each wonton is

completely closed. Fold the long points together, moistening with a little more

water; the dumpling will look like a tortellini. Repeat with the remaining

filling and wrappers. The wontons are now ready to cook or freeze for future

use.

 

Look for wonton wrapper whose sole ingredients are flour and water. Some have

extraneous ingredientss added. The wrappers can be stored for a few days in the

refrigerator, or for a couple months in the freezer. To freeze filled wontons,

lay the wontons on a tray and place them in the freezer for a couple of hours.

When they are frozen solid you can then stack them or place them in freezer

bags. When ready to cook, remove as many as needed and drop into boiling water

without defrosting. This method works for just about anything, freezing

individually before stacking keep everything from hardening into one big lump.

 

Yield:

" 15 dumplings "

 

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Per Serving (excluding unknown items): 9 Calories; trace Fat (1.9% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0