Real African Dishes: [MC-AllEthnic-Recipes] Chinese Vegetable Dumplings - 1 pts ; 8g Carbohydrate; 1g Dietary Fiber

Thursday, July 7, 2011

[MC-AllEthnic-Recipes] Chinese Vegetable Dumplings - 1 pts ; 8g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Chinese Vegetable Dumplings - 1 pts

Recipe By :Everyday Chinese Cooking
Serving Size : 40 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound circle-shaped wonton wrappers
1 ounce dried black mushrooms
2 ounces canned Sichuan preserved cabbage -- (available at Asian markets)
4 ounces fresh peas
4 ounces chopped green onion -- white part only
4 ounces chopped carrot
1 teaspoon sesame oil
1 Pinch sugar
1 small egg white
2 tablespoons vegetable oil -- divided
Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic

Cover wonton wrappers with a damp towel. Set aside.

Soak the black mushrooms in hot water for 20 minutes, or until soft. Rinse with cold water a few times, squeezing out the excess water. Cut off and discard stems. Coarsely chop the mushroom caps. Place in a medium bowl. Rinse Sichuan cabbage in cold water and pat dry with paper towels. Coarsely chop into small diced pieces. Add to mushrooms along with peas, green onion, carrot, sesame oil and sugar and mix together for the filling.

Beat the egg white with 1 tablespoon water for sealing the dumplings.

Place 2 teaspoons filling in center of each wonton circle. Brush with the egg mixture along the edge and fold over to form a half circle.

Heat a large, nonstick skillet over high heat. Add 1 tablespoon vegetable oil and reduce the heat to medium.

Add 20 dumplings and fry for 1 minute. Add 1/2 cup water, cover and cook 1 minute. Remove cover and continue to cook until water is fully absorbed, about 2 minutes. Repeat the process until all the dumplings are cooked.

To make sauce: Blend soy sauce, vinegar and garlic in small bowl to serve with hot dumplings.

Makes about 40 dumplings.

Per dumpling: 48 calories; 1 g fat (0.1 g saturated fat; 19 percent calories from fat); 8 g carbohydrates; 1 mg cholesterol; 123 mg sodium; 2 g protein; 1 g fiber.

These can be prepared ahead of time and will take 1 minute (or until hot) to reheat 20 dumplings in the microwave, or you can reheat them in a frying pan in 2 tablespoons of water over medium heat for 3 to 5 minutes, covered.

Description:
"1 pts each; old pts NOT PtsPlus"
Cuisine:
"Asian"
Source:
"Detroit News"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"40 "
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Per Serving (excluding unknown items): 48 Calories; 1g Fat (18.7% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 905617 903130 1335 0 0 0 0 0 0 0 0 0 0 0 0 0