Chinese dim sum

Yield: 32 Dumplings

Measure Ingredient
¼ cup Mung beans, peeled and soaked for 4 hours
¾ cup Vegetable stock
½ cup Blanched frozen or fresh peas
½ cup Sliced and blanched napa cabbage leaves
½ cup Chopped green onion
½ cup Oven roasted and chopped
\N \N Onion
¼ cup Egg whites
1 tablespoon Soy sauce
1 tablespoon Minced lemongrass
\N \N Salt
32 \N Potsticker skins (rounds)

In a small saucepan, combine the mung beans and stock. Bring to a boil and simmer, tightly covered, for 30 minutes, or until the beans are soft. Transfer the beans to a food processor or blender and puree until smooth. Transfer the beans to a medium size bowl and add the peas, cabbage, green onion, roasted onion, egg whites, soy sauce and lemongrass. Stir to combine. Season to taste with salt.

To form the dumplings, moisten the edge of a potsticker skin with water. Place a scant tablespoon of filling slightly off center on a skin, fold the dough over to form a half moon, and pinch the edges to seal. Place in a bamboo steamer and steam for 10 minutes. Serve immediately.

The filling can be prepared and refrigerated up to 6 hours ahead of time.

*Note* Do not stack these dumplings while forming or steaming or they will stick together. Serve these dumplings with a small bowl of Manchurian Sauce, Chinese Barbecue (hoisin) sauce, and/or mustard.

Serving size: 4 dumplings

139 calories

17.7 grams fat 0 mg. cholesterol 555⅖ mg. sodium without added salt

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott

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