Real African Dishes: [MC-AllEthnic-Recipes] Potstickers Vegetarian Rolls

Sunday, June 2, 2013

[MC-AllEthnic-Recipes] Potstickers Vegetarian Rolls

* Exported from MasterCook *

Potstickers Vegetarian Rolls

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 bean curd skins
1 tofu square -- 3 1/2 x 3 1/2 x 1 1/2-inches
1 pressed tofu -- 3 1/2 x 3 1/2 x 1 1/2-inches, finely minced
1 cup chopped spinach -- boiled, drained, squeezed dry
1 cup minced shiitake mushrooms
1/2 cup chopped cilantro
4 scallions -- finely minced
1 Tablespoon finely minced fresh ginger
4 garlic cloves -- minced and crushed
2 Tablespoons sesame oil
1 egg white
3 Tablespoons vegetable oil
Sauce:
1/4 cup vegetable broth
2 Tablespoons mushroom soy sauce
1 Tablespoon dry sherry
1 teaspoon sugar
1 Tablespoon cornstarch -- mixed with 3 Tablespoons cold water

Soak the bean curd skins in cold water to cover for 20 to 30 minutes, or
until soft.

Mash the fresh tofu and place it in a cloth to wring the water out of it.
Place in a colander. Add the pressed tofu, spinach, shiitake mushrooms,
cilantro, scallions, ginger, garlic, and 1 Tablespoon of the sesame oil.
Mix well.

Pat bean curd skins dry with a paper towel. Place 2 Tablespoons of the
filling on the middle of a bean curd skin. Fold it into a blintz shape by
first folding the bottom over flap over the filling and then by folding
the side flaps inward. Brush the top edge of the top flap with some egg
white. Make the final fold and seal. Place the vegetable rolls seam side
down on a plate. Repeat with the remaining skins and filling.

Heat the vegetable oil in a skillet until smoking. Fry the vegetable rolls
seam-side down until light brown. Turn them so they fry on the opposite
side. Place the rolls on a serving platter.

Add the broth, soy sauce, sherry, and remaining 1 Tablespoon sesame oil to
the skillet. Stir the cornstarch mixture back into solution and add it 1
teaspoon at a time to thicken the sauce. The sauce should not be soupy or
gummy. Pour the sauce over the rolls and serve.

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"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 450 Calories; 19g Fat (35.9%
calories from fat); 15g Protein; 61g Carbohydrate; 7g Dietary Fiber; trace
Cholesterol; 285mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 1498 1497 0 1365 0 0 0 0 0 0 0 0 0 2011 0 0 0