Mushroom sui mei with piquant dipping sauce
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Bean thread noodles |
| ½ | pounds | White mushrooms with stems; trimmed and minced |
| 2 | Scallions; trimmed and minced | |
| 1 | tablespoon | Cilantro leaves; minced |
| 1 | tablespoon | Tamari sauce |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Ginger; finely grated |
| 1 | pack | Wonton wrappers |
Directions
Place bean thread noodles in bowl, cover with boiling water and soak 5 minutes. Drain well, then snip with scissors into ¼" lengths. Place in bowl. Add mushrooms to bowl; toss to mix. Add all remaining ingredients except wonton wrappers, mixing well.
If not using round wrappers, cut rounds of each wonton wrapper with biscuit cutter. Holding wrapper in palm of hand, place 1 rounded teaspoon filling in center. Gather up edges, pleat and pinch with other hand, leaving top open. Repeat.
Lightly oil bottom of each tier of stackable 9" bamboo steamer. Place dumplings on first tier without touching. Repeat with second tier. Cover, set on adapter ring over pot and steam over high heat about 10 minutes.
Wrapper should be completely cooked and filling should be cooked through and hot in the middle. Repeat process with second batch. Serve with soy dipping sauce. 1g fat per dumpling. | NOTES : Makes 3-4 dozen dumplings Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2.0l.