Vegetable Dumplings

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Vegetable Dumplings

Categories: Appetizers, Side dish, Vegetables

Yield: 16 dumplings

 

2 ts Vegetable oil

3 tb Finely chopped sweet red

-- bell pepper

1 ea Green onion, finely chopped

1 oz Fresh shiitake mushrooms

-- finely chopped

2 ts Ginger, chopped

1/2 c Green cabbage, chopped

1/4 c Carrot, grated

1 tb Light soy sauce

1 ts Oriental sesame oil

16 ea Gyoza skins*

Vegetable oil or

4 sm Sprigs cilantro, optional

 

*Gyoza skins are 3 " wide rounds similar to wonton skins, although

they are slightly thinner. They're available fresh or frozen in most

Asian markets. If necessary, use wonton skins.

 

In skillet, heat vegetable oil over medium heat. Add red pepper,

green onion, mushrooms and gingerroot; cook, stirring, 2 minutes. Add

cabbage, carrot, soy sauce and sesame oil; cook, stirring

occasionally, 3 minutes. Remove from heat and cool slightly.

 

Working one at a time to prevent Gyoza skins from drying out, place a

heaping teaspoon of vegetable mixture in center of each round.

Moisten edge of round with water and fold in half to enclose filling.

Pinch edges to seal completely. Set filled dumplings on a plate and

cover with plastic wrap.

 

To make fried dumplings, heat 1 " vegetable oil over medium-high heat

in 2-quart saucepan. In batches, fry dumplings, turning, until

browned on both sides - about 2 minutes. Drain on paper towels and

serve.

 

To cook dumplings in broth, in 2-quart saucepan heat bouillon mixture

to simmering. In batches, cook dumplings in simmering broth 3

minutes. Remove with slotted spoon, dividing among 4 serving bowls or

deep plates. When all dumplings are cooked, spoon 2 tb. remaining

broth over each serving. Garnish with cilantro, if desired, and serve.

 

Elaine Van Dyne, " Veggie Table: Vegetables Play the Lead in

Asian-Inspired Dishes " in " Country Living. " April 1995, Vol. 18, No.

4. Pp. 142, 178. Posted by Cathy Harned.

 

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