Vegetable Dumplings David Tamarkin   From Every Day with Rachael Ray February 2007 MAKES ABOUT FOUR DOZEN Prep Time: 45 min Cook Time: 10 min 8 ounces firm tofu, cut into small cubes 1/4 pound shiitake mushrooms, stemmed and finely chopped 8 scallions, white and light green parts only, finely chopped One-quarter of a head napa cabbage, shredded and finely chopped 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon grated fresh ginger Salt and pepper 1 tablespoon vegetable oil 50 wonton wrappers Serve with Chile-Soy Sauce Serve with Honey-Orange Sauce Serve with Scallion-Ginger Sauce 1. In a large bowl, combine the tofu, mushrooms, scallions, cabbage, soy sauce, sesame oil and ginger. 2. In a large skillet, heat the oil over medium heat, add the vegetable mixture and cook until tender, about 5 minutes; transfer to a bowl and let cool. 3. Brush one wonton wrapper with water and place 1 heaping teaspoon filling in the center. Fold the wrapper into a triangle, squeeze out the air and press the edges together to seal, wetting the dough if necessary to make it stick. Pinch together the two corners of the folded edge. Repeat with the remaining wrappers. 4. Bring a pot of salted water to a boil. Working in batches, add the dumplings and boil until cooked through, about 3 minutes after the water returns to a boil. Remove with a slotted spoon and drain. Serve with dipping sauces.

Basil Tomato Sauce My Grandma's Taco Sauce Horseradish Cream Sun-Dried-Tomato Pesto Caramelized Apples & Onions See All Sauces & Rubs See All Recipes ADVERTISEMENT

ADVERTISEMENT