Vegetable dumplings Recipe

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Vegetable dumplings

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Appetizers, Asian, Chinese, Ethnic, Side-dishes, Vegetables

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Ingredients:

2	tsp	Vegetable oil
3	tbsp	Finely chopped sweet red
		-- bell pepper
		1 ea Green onion, finely chopped
1	oz	Fresh shiitake mushrooms
		-- finely chopped
2	tsp	Ginger, chopped
1/2	cup	Green cabbage, chopped
1/4	cup	Carrot, grated
1	tbsp	Light soy sauce
1	tsp	Oriental sesame oil
		16 ea Gyoza skins*
		Vegetable oil or
4	small	Sprigs cilantro, optional

Procedures:

1	*gyoza skins are 3" wide rounds similar to wonton skins, although they are slightly thinner.
2	They"re available fresh or frozen in most asian markets.
3	If necessary, use wonton skins.
4	in skillet, heat vegetable oil over medium heat.
5	Add red pepper, green onion, mushrooms and gingerroot; cook, stirring, 2 minutes.
6	Add cabbage, carrot, soy sauce and sesame oil; cook, stirring occasionally, 3 minutes.
7	Remove from heat and cool slightly.
8	working one at a time to prevent gyoza skins from drying out, place a heaping teaspoon of vegetable mixture in center of each round.
9	Moisten edge of round with water and fold in half to enclose filling.
10	Pinch edges to seal completely.
11	Set filled dumplings on a plate and cover with plastic wrap.
12	to make fried dumplings, heat 1" vegetable oil over medium-high heat in 2-quart saucepan.
13	In batches, fry dumplings, turning, until browned on both sides - about 2 minutes.
14	Drain on paper towels and serve.
15	to cook dumplings in broth, in 2-quart saucepan heat bouillon mixture to simmering.
16	In batches, cook dumplings in simmering broth 3 minutes.
17	Remove with slotted spoon, dividing among 4 serving bowls or deep plates.
18	When all dumplings are cooked, spoon 2 tb. remaining broth over each serving.
19	Garnish with cilantro, if desired, and serve.
20	elaine van dyne, "veggie table: vegetables play the lead in asian-inspired dishes" in "country living." april 1995, vol.
21	18, no.
22	Pp.
23	142, 178