Vegetarian Wonton Dumplings

Ingredients

Wonton Dumplings

• 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 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)

Dipping Sauce

• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 tablespoon chili sauce

Directions

1. 1

   Wonton Dumplings:

2. 2

   Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.

3. 3

   Place in food processor, and chop very finely.

4. 4

   Place vegetable mixture into a large bowl.

5. 5

   Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.

6. 6

   Drain any excess liquid from mixture.

7. 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. 8

   Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.

9. 9

   Repeat process until all ingredients are used up.

10. 10

    Bring a large pot of salted water to a boil.

11. 11

    Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.

12. 12

    Use a slotted skimmer to remove from water, and set aside in a bowl.

13. 13

    (don't allow the wontons to touch while still hot or they may stick.

14. 14

    Dipping Sauce:

15. 15

    Thoroughly mix all sauce ingredients together and set aside.

16. 16

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