| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Vegetarian, Chinese | 12 | Servings |
INGREDIENTS
| 8 | oz | Tempeh, precooked; grated or minced fine |
| 2 | tb | Tamari |
| 1/2 | ts | Vegetable Bouillon dissolved in: |
| 1/2 | c | Water |
| 1/2 | ts | Hot Pepper Sesame Oil |
| 1 | tb | Cornstarch (or Arrowroot) |
| 1 | ts | Honey |
| 1 | c | Green Onions; chopped fine |
| 1 | c | Mushrooms; chopped fine |
| 2 | ts | Ginger Root, minced |
| 1 | pk | Wonton Skins (3-inch size) |
INSTRUCTIONS
Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet and Sour Sauce. Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515 Notes: Nobody should try to make this alone, its a great group project for four. We use a tempeh made with soybeans and barley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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