Real African Dishes: [MC-AllEthnic-Recipes] Potstickers Chronicles Vegetarian Potstickers - 2 pts plus; 13g Carbohydrate; 1g Dietary Fiber

Sunday, June 2, 2013

[MC-AllEthnic-Recipes] Potstickers Chronicles Vegetarian Potstickers - 2 pts plus; 13g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Potstickers Chronicles Vegetarian Potstickers

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pieces soft tofu -- 3-inches square and 1 1/2 inches thick
2 pieces pressed tofu -- 3-inches square and 1 1/2 inches thick, finely minced
1/2 cup grated carrot
1/2 cup minced broccoli
1/2 cup green peas -- fresh or frozen
1/2 cup minced white button mushrooms
1/2 cup minced shiitake mushrooms
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1/4 cup minced peeled fresh water chestnuts
4 scallions -- minced
2 Tablespoons dry sherry
3 Tablespoons sesame oil
1 Tablespoon freshly ground white pepper
45 dumpling skins -- 40 to 50 skins, as needed, purchased or homemade
1 egg white -- lightly beaten (optional)
To serve: -- dipping sauce

Mash the soft tofu with a fork. Put it in clean cloth and wring the water
out of the tofu. It should look a bit like cottage cheese. Put it in a
mixing bowl.

Add all the rest of the ingredients except the dumpling skins, egg white,
and sauce, and mix well with a pair of chopsticks. Put the filling in a
colander. Place a plate that fits within the circumference of the colander
on top of the filling. Put a weight, such as a large can, on top of the
plate. (I use a small weight from my weight-lifting set.) Let the filling
sit this way for half-hour so that the water from the vegetables will
drain.

Remove the weight and the plate. Remix the filling with chopsticks. If
using store-bought commercial skins, dip half the skin in egg white and
place 1 teaspoon of filling in the center of each skin. Fold, crimp, and
place on a lightly floured board. If using handmade skins, place 2
teaspoons of filling on each skin. Fold, crimp, and place on a floured
tray.

Bring a large pot of water to a full boil. Add enough potstickers to form
a solid layer on the bottom of the pot. Immediately, slowly stir the
potstickers with a wooden spoon in a circular motion, placing them in
suspension and preventing them from sticking to the bottom of the pot.
When the potstickers are floating, stop stirring. Bring to a boil and
remove them with a brass mesh strainer or a slotted spoon. Serve with the
dipping sauce

Serves 4 to 6

Cuisine:
"Chinese"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"40 to 45 dumplings"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 82 Calories; 2g Fat (23.2% calories
from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 5290 1497 0 2653 0 902673 902673 0 0 905473 0 0 0 0 0 0 0