Ingredients
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2 large carrots, cut into chunks
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8 oz Nature's Promise extra-firm tofu
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8 oz button mushrooms, sliced
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1/2 bunch cilantro, rinsed and trimmed
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1 large egg, beaten
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1 tbsp minced fresh ginger
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2 tbsp lower sodium soy sauce
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3 tbsp cornstarch
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2 tbsp hoisin sauce
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1 tbsp sesame oil
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50 (3 inch) round wonton wrappers
Dipping Sauce
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3 tsp low-sodium soy sauce
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1/2 tbsp chili sauce
Steps
1
Dry carrots, tofu, mushrooms, spinach, cabbage, garlic, and cilantro thoroughly. Put
vegetables into food processor and chop very finely. Transfer mixture into a large bowl.
2
Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce and sesame oil. Stir egg mixture into bowl with vegetable mixture. Drain any excess liquid from mixture.
3
Place dumpling wrappers, one at a time, on flat work surface. Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal. Repeat process until all ingredients are used up.
4
Bring a large pot of water to a boil. Add dumplings, 12 at a time to water, and cook for about 4 min., or until dumplings float to surface. Use a slotted spoon or skimmer to remove from water and set aside in a bowl. Keep dumplings from touching each other while hot or they may stick together.
5
To make dumpling sauce: Combine all dipping sauce ingredients, mixing well, and set aside. To serve,
arrange dumplings on a platter, and pass with dipping sauce.
