Vegan(Veggie Life)Shitake Mushroom Dumplings

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* Exported from MasterCook *

 

Shitake Mushroom Dumplings

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Ethnic-Asian

 

Amount Measure Ingredient -- Preparation Method

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5 teaspoons vegetable stock

1 teaspoon potato starch

1 teaspoon vegetarian oyster sauce

salt to taste

1/2 teaspoon sugar

12 dried shitake mushrooms

1/4 cup yellow or green chives, chopped

1 teaspoon minced garlic

2 tablespoons corn oil

1 teaspoon Shao Shing (optional)

1/4 cup cilantro (chopped)

1/3 recipe Basic Dumpling Dough

 

In a small bowl, whisk together stock, potato starch, vegetarian oyster sauce,

salt, and sugar. Set aside.

 

In a small bowl, soak mushrooms in warm water until softened, about 20 minutes.

Drain and rinse. Discard tough stems and chop caps. Set aside.

 

In a wok or skillet, over medium-high heat, stir-fry mushrooms, chives, and

garlic in oil for 1 to 2 minutes. Add Shao Shing, if using, and stir-fry about

30 seconds. Add stock mixture and stir a few seconds, until mixed and

thickened. Stir in cilantro and set filling aside to cool.

 

Fill, roll, and steam dumplings according to Making Dumplings and Buns

directions.

 

Description:

" Vegan "

Source:

" Veggie Life, Spring, 2001, page 32 "

Yield:

" 10 dumplings "

 

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Per Serving (excluding unknown items): 280 Calories; 28g Fat (87.1% calories

from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; trace Cholesterol;

170mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 5 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : The author notes an alternative method of softening the dried mushrooms

is to soak them in cold water for 6 hours, instead of the usual quick warm water

soak. Discard tough stems and dice only the caps.

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