Vegetarian Dumplings

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

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.

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