Vegetarian Dumplings

Description
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Ingredients

 * 2 large carrots, cut into chunks
 * 8 oz. firm tofu
 * 7 dried black Chinese mushrooms, soaked in hot water to rehydrate
 * 1/2 lb. spinach, rinsed and trimmed
 * 6 large leaves Chinese or American cabbage, trimmed
 * 2 cloves garlic
 * 1/2 bunch cilantro, rinsed and trimmed
 * 1 large egg, beaten
 * 1 Tbs. minced fresh ginger
 * 2 Tbs. low-sodium soy sauce
 * 3 Tbs. cornstarch
 * 2 Tbs. hoisin sauce
 * 1 Tbs. sesame oil
 * 1 to 3 tsp. salt, or to taste
 * 50 3-inch-round wonton wrappers
 * Dipping Sauce
 * 3 Tbs. low-sodium soy sauce
 * 1 Tbs. rice vinegar
 * 1 Tbs. sesame oil
 * 1/2 Tbs. chili sauce
 * 1 Tbs. rice vinegar
 * 1 Tbs. sesame oil
 * 1/2 Tbs. chili sauce

Directions
1. To make Dumplings: Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly, and put into food processor, and chop very finely. Put vegetable mixture into a large bowl.

2. Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt. Stir egg mixture into bowl with vegetable mixture. Drain any excess liquid from mixture.

3. Place dumpling wrappers, one at a time, on flat work surface. Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal. Repeat process until all ingredients are used up.

4. Bring a large pot of salted water to a boil. Add dumplings, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface. Use a slotted skimmer to remove from water, and set aside in a bowl. Keep from touching while still hot or dumplings may stick.

5. To make Dipping Sauce: Combine all ingredients, mixing well, and set aside.

6. To serve, arrange Dumplings on a platter, and pass with Dipping Sauce.