Vegan(Veggie Life)Double Spinach Dumplings

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* Exported from MasterCook *

 

Double Spinach Dumplings

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Ethnic-Asian

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable stock

1/2 teaspoon potato starch

1/2 teaspoon soy sauce

1/2 teaspoon sugar

salt, to taste

1/4 cup white snow fungus

2 dried shitake mushrooms

3 tablespoons diced water chestnuts, fresh or canned

1/4 cup cooked, or thawed, frozen chopped spinach,

water pressed out

3 tablespoons minced carrot

1 small clove garlic, minced

4 teaspoons corn oil

1/2 teaspoon Shao Shing (optional)

2 tablespoons chopped scallions

2 tablespoons minced cilantro

1/3 recipe Spinach Dumpling Dough

 

In a small bowl, whisk together stock, potato starch, soy sauce, sugar, and

salt. Set aside.

 

 

In a small bowl, soak snow fungus and mushrooms in warm water until softened,

about 20 minutes. Drain and rinse. Discard tough mushroom stems. Chop fungus

and mushroom caps. Set aside.

 

In a wok or skillet over medium-high heat, stir-fry white fungus, mushrooms,

water chestnuts, spinach, carrots, and garlic in oil for 3 minutes. Add shao

shing, if using, and stock mixture. Stir a few seconds, until mixed and

thickened. Stir in scallions and cilantro. 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): 220 Calories; 19g Fat (75.8% calories

from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

487mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 4 Fat; 0 Other

Carbohydrates.

 

NOTES : May substitute a dry sherry or Japanese sake for Shao Shing.

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