Mushroom Sui Mei With Piquant Dipping Sauce

God comes right out and tells us why He gives us more money than we need. It's not so we can find more ways to spend it. It's not so we can indulge ourselves and spoil our children. It's not so we can insulate ourselves from needing God's provision. It's so we can give – generously. When God provides more money, we often think, This is a blessing. Well, yes, but it would be just as scriptural to think, This is a test.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Vegtime7	48	Servings

INGREDIENTS

1	oz	Bean thread noodles
1/2	lb	White mushrooms with stems
		trimmed and minced
2		Scallions, trimmed and
		minced
1	T	Cilantro leaves, minced
1	T	Tamari sauce
1	t	Sesame oil
1	t	Ginger, finely grated
1		Wonton wrappers

INSTRUCTIONS

Place bean thread noodles in bowl, cover with boiling water and soak 5
minutes. Drain well, then snip with scissors into 1/4" lengths. Place
in bowl. Add mushrooms to bowl; toss to mix. Add all remaining
ingredients except wonton wrappers, mixing well.  If not using round
wrappers, cut rounds of each wonton wrapper with  biscuit cutter.
Holding wrapper in palm of hand, place 1 rounded  teaspoon filling in
center. Gather up edges, pleat and pinch with  other hand, leaving top
open. Repeat.  Lightly oil bottom of each tier of stackable 9" bamboo
steamer. Place  dumplings on first tier without touching. Repeat with
second tier.  Cover, set on adapter ring over pot and steam over high
heat about 10  minutes. Wrapper should be completely cooked and filling
should be  cooked through and hot in the middle. Repeat process with
second  batch. Serve with soy dipping sauce. 1g fat per dumpling. |
NOTES : Makes 3-4 dozen dumplings  Recipe by: Vegetarian Times, May
1996  Converted by MM_Buster v2.0l.

A Message from our Provider:

“This is the day the Lord has made! Be glad!”