Points calculated using store-bought wontons.
* Exported from MasterCook *
Steamed Vegetable Dumplings - 19g Carbohydrate; 2g Dietary Fiber;
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 cups fresh baby spinach
2 cups finely chopped napa cabbage
1 cup chopped mushrooms -- white or shiitake
1/2 cup shredded carrot
1/4 cup minced green onions
1 garlic clove -- minced
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil
3/4 teaspoon cornstarch
1/2 teaspoon salt
16 vegan wonton wrappers -- to 20 wrappers
Steam the spinach, cabbage, mushrooms, and carrot just long enough to soften, about 2 minutes. Blot dry to remove any liquid. Transfer the vegetables to a food processor and add the green onions, garlic, ginger, sesame oil, cornstarch, and salt. Process until well combined.
Working with 1 wonton wrapper at a time, place on a work surface and spoon 1 tablespoon of the filling mixture onto the wrapper. Fold the wrapper over the filling to form a semicircle. Moisten the edges of the wrapper with water to seal. Repeat with the remaining wrapper and filling.
Makes 4 to 6 servings (around 3 dumplings per serving).
These soft yet chewy dumplings can be enjoyed as an appetizer with a soy dipping sauce, but they are also delicious when served as a soup in a light Asian broth, such as vegan Dashi.
Vegan Wonton Wrappers
1 cup all purpose flour
1/2 teaspoon salt
1/2 cup water
In a food processor, combine the flour, salt, and hot water. The dough can be mixed by hand in a bowl, if you prefer. When a dough ball is formed, dust it with flour and cover it with plastic wrap. Set aside 30 minutes or up to an hour.
Place the dough on a lightly floured board, and knead for 2 minutes. Roll into a log, about 1-inch in diameter. Cut the log crosswise into 1-inch pieces. Flatten the pieces of dough on a lightly floured work surface. Use a rolling pin to roll each piece into a very thin round wrapper, about 3 1/2-inches in diameter. Repeat with remaining dough. If not using right away, stack each wrapper between pieces of plastic wrap, then wrap them together. Properly stored the wrappers will keep in the refrigerator for up to a week or in the freezer for up to a month.
Makes about 20 wrappers.
Cuisine:
"Asian"
Source:
"1,000 Vegan Recipes by Robin Robertson, 2009."
S(Formatted by Chupa Babi):
"Jan 2009"
Yield:
"16 -20 dumplings"
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Per Serving (excluding unknown items): 105 Calories; 1g Fat (12.1% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 375mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 905085 0 0 0 0 0 0 0 0 0 0
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