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Seasoned tempeh filling in a steamed wonton skin
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Coffee & Tea, Ethnic, Steamed, Vegetarian |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Tempeh, precooked | | | - grated or minced fine | | 2
| tbsp | Tamari | | 1/2
| tsp | Vegetable Bouillon | | | -dissolved in: | | 1/2
| cup | Water | | 1/2
| tsp | Hot Pepper Sesame Oil | | 1
| tbsp | Cornstarch (or Arrowroot) | | 1
| tsp | Honey | | 1
| cup | Green Onions, chopped fine | | 1
| cup | Mushrooms, chopped fine | | 2
| tsp | Ginger Root, minced | | 1
| pack | Wonton Skins (3-inch size) |
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Procedures:
| 1 | Directions: combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. | | 2 | Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. | | 3 | Take 1 rounded tsp of this filling and place in center of wonton skin; moisten the outer rim and fold in half pressing the edges to seal. | | 4 | Steam for 8 min. serve with sweet and sour sauce. | | 5 | Comments and/or improvements are welcome. | | 6 | Gunter pfaff, 73740,2515 notes: nobody should try to make this alone, its a great group project for four. | | 7 | We use a tempeh made with soybeans and barley. |
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