Vegetarian Wonton Dumplings

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 large carrots, cut into chunks
• 8 ounces firm tofu
• 7 dried chinese black mushrooms, soaked in hot water to rehydrate
• 1/2 lb fresh spinach, rinsed and trimmed
• 6 large chinese cabbage leaves or 6 large american cabbage leaves, trimmed
• 2 garlic cloves
• 1/2 bunch cilantro, rinsed and trimmed
• 1 large egg, beaten
• 1 tablespoon minced fresh ginger
• 2 tablespoons low sodium soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 -3 teaspoon salt (or to taste)
• 50 wonton wrappers (3 inch round)
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 tablespoon chili sauce

Recipe

• 1 wonton dumplings:
• 2 dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
• 3 place in food processor, and chop very finely.
• 4 place vegetable mixture into a large bowl.
• 5 mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
• 6 drain any excess liquid from mixture.
• 7 place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
• 8 place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
• 9 repeat process until all ingredients are used up.
• 10 bring a large pot of salted water to a boil.
• 11 add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
• 12 use a slotted skimmer to remove from water, and set aside in a bowl.
• 13 (don't allow the wontons to touch while still hot or they may stick.
• 14 dipping sauce:
• 15 thoroughly mix all sauce ingredients together and set aside.
• 16 to serve, arrange wontons on a platter, and pass with dipping sauce.