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

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___

No comments:

Post a Comment