Tofu-N-Sprouts
September 3rd, 2006, 07:23 PM
Mushroom Potstickers/Dumplings
Category: Appetizers and Dips
Suitable for a: vegan diet
Ingredients:
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3 cups finely shredded green and purple cabbage - sometimes I shredd kale as part of the mixture too.
4-5 good sized dried ****ake mushrooms (reconstituted = 1/2 cup diced) - If you can't get these, just use 1/2 cup more button mushrooms
1 cup minced fresh button mushrooms
2 Tablespoons finley minced shallots or onion
1 teaspoon garlic, minced
2 teaspoons ginger, minced
2 Tablespoons green onion, diced
1-2 teaspoons rice wine vinegar, to taste
salt and pepper, to taste
24 egg free gyoza wrappers
Instructions:
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Saute everything except the ginger, green onion and rice wine vinegar until soft.
Remove from heat and mix in the remaining ingredients.
Adjust seasoning to taste.
Set aside to cool.
To fill wrappers:
Lay out a gyoza wrapper and place one scant teaspoon full in the center. run a damp finger around half the outer edge of the wrapper and fold over, pinching the seams together as snugly around the filling as possible.
You can crimp the edges like a fluted pie crust if you like. set aside and continue with the rest of the dumplings.
When they are all constructed, bring a pot of water to a boil and place a steamer basket inside.
Grease or pan spray the insert to prevent sticking and lay the dumplings in one at a time so that they do not overlap.
Cover and steam for 10 - 15 minutes per batch.
Fry in a skillit with a bit of oil to brown on one side IF you want - or just eat them steamed.
Serve with ponzu or the dipping sauce of your choice.
I usually throw together a sauce made of equal parts rice wine vinegar, soy sauce, a few drops of sesame oil and a squirt of sriracha.
Additional comments:
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Category: Appetizers and Dips
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
3 cups finely shredded green and purple cabbage - sometimes I shredd kale as part of the mixture too.
4-5 good sized dried ****ake mushrooms (reconstituted = 1/2 cup diced) - If you can't get these, just use 1/2 cup more button mushrooms
1 cup minced fresh button mushrooms
2 Tablespoons finley minced shallots or onion
1 teaspoon garlic, minced
2 teaspoons ginger, minced
2 Tablespoons green onion, diced
1-2 teaspoons rice wine vinegar, to taste
salt and pepper, to taste
24 egg free gyoza wrappers
Instructions:
------------------------------------------------------
Saute everything except the ginger, green onion and rice wine vinegar until soft.
Remove from heat and mix in the remaining ingredients.
Adjust seasoning to taste.
Set aside to cool.
To fill wrappers:
Lay out a gyoza wrapper and place one scant teaspoon full in the center. run a damp finger around half the outer edge of the wrapper and fold over, pinching the seams together as snugly around the filling as possible.
You can crimp the edges like a fluted pie crust if you like. set aside and continue with the rest of the dumplings.
When they are all constructed, bring a pot of water to a boil and place a steamer basket inside.
Grease or pan spray the insert to prevent sticking and lay the dumplings in one at a time so that they do not overlap.
Cover and steam for 10 - 15 minutes per batch.
Fry in a skillit with a bit of oil to brown on one side IF you want - or just eat them steamed.
Serve with ponzu or the dipping sauce of your choice.
I usually throw together a sauce made of equal parts rice wine vinegar, soy sauce, a few drops of sesame oil and a squirt of sriracha.
Additional comments:
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