| 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.
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