This dumpling recipe is perfect for a light summer meal or cocktail party. Add your favorite vegetables to change flavors!
Vegetable Dumplings
Ingredients: dumpling wrappers, 1/3 cup tofu (crumbled & drained), 1/3 cup carrots (julienned and cubed), 1/3 cup of portobello mushrooms (chopped), 1 sprig of scallion (chopped), 1 tsp ginger (julienned and cubed), 1 tbsp garlic (diced), 1 tbsp sesame oil, 2 tbsp soy sauce.
-Add all ingredients to a mixing bowl and stir so that ingredients absorb the sesame oil and soy sauce.
-In a large pan at medium heat, add all ingredients to pan and cover. Cook for 2 minutes. Remove cover and cook until liquid evaporates. Turn off heat.
-Handle each dumpling wrapper one at a time. Place one wrapper on a plate. Add a teaspoon of the cooked filling to the center of wrapper. Then moisten the edges of the wrapper with water and fold to enclosed filling. Repeat for each dumpling.
-Fill a large pot with about an inch of water. Add a steamer tray to the pot; steamer tray should remain above the water.
- Lightly brush the steamer tray with olive oil to prevent dumplings from sticking.
- Bring water to a boil then add dumplings to steamer tray. Don't overcrowd dumplings, if necessary, steam dumplings in two or three batches.
- Cover pot with lid and steam dumplings for about 8-10 minutes.
-Gently remove dumplings from tray with tongs and place on plate to cool.
- Recipe yields about 20 dumplings. Make a nice dipping sauce of your choice.
Bon appetit!
