Potato And Broccoli Dumplings

[Guest guest]

Potato And Broccoli Dumplings

 

1 teaspoon sea salt, plus additional for seasoning 1/4 cup plain, low-fat soy

milk

1 tablespoon soy margarine 1 pound potatoes, scrubbed and diced

freshly ground black pepper 36 round wonton wrappers 1/2 cup broccoli florets

1/2 cup whole spinach leaves 1 teaspoon red miso

 

In a medium saucepan, bring 2 quarts of water with 1 teaspoon of sea salt to a

boil. Add the potatoes and boil for 15 minutes, or until cooked through. Drain

and set aside.

Bring another pot of water to a boil and blanch the broccoli florets and spinach

leaves for 2 minutes. Drain and chill in ice water to keep their vibrant color.

In a mixing bowl, mash the potatoes with a fork. Finely chop the broccoli

florets and spinach leaves and combine with the potatoes. Add the miso, soy

milk, margarine, and salt and pepper to taste.

Place a wonton wrapper on a clean surface. Pat water around the edges. Place a

teaspoon of the potato mixture in the center and fold over. Press firmly to

seal. Use a fork to pinch the ends together forming half moon shaped dumplings.

Repeat with the remaining dumplings. Keep refrigerated until needed.

To cook, place the cold dumpling in boiling water for 3 minutes. Drain and

serve. 36 appetizers/side dish.

 

 

 

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