Ahira's Hangar

Steamed Vegetarian Dumplings

1/2 lb firm tofu, drained and cut into 1/2" slice
1/2 cup dried wood ear mushrooms (about 1/2 oz)
1/2 cup drained, sliced water chestnuts
3/4 cup shredded carrot
1 TBS minced peeled fresh ginger
1 TBS minced green onions
1 tsp salt
2 tsp low-sodium soy sauce
1/2 tsp dark sesame oil
1 large egg, lightly beaten
4 tsp cornstarch
50 won ton wrappers or gyoza skins

Cooking spray

1 tsp cornstarch
1/2 cup low-sodium soy sauce
1/4 cup water

Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Place tofu in a large bowl, and mash with a fork until smooth. Set tofu aside.

Combine boiling water and mushrooms in a bowl. Cover and let stand 20 minutes or until soft. Drain. Place mushrooms and water chestnuts in a food processor. Pulse 5 times or until minced. Add mushroom mixture, carrot, and next 7 ingredients (carrot through 4 tsp cornstarch) to tofu. Stir well.

Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 tsp tofu mixture into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal. Place dumplings, seam sides up, on a large baking sheet sprinkled with 1 tsp cornstarch (cover loosely with a towel to keep them from drying).

Arrange 1/3 of dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove dumplings from steamer. Set aside, and keep warm. Repeat the procedure with remaining dumplings.

Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.

Makes: 50 appetizers (serving size equals: 1 dumpling and about 3/4 TSP sauce).

Per serving: calories 35; fat 0.6g; protein 1.5g; carbs 5.8g; fiber 0.2g; chol 5mg; iron 0.6mg; sodium 179mg; calcium 10mg
1 Weight Watcher Point per dumpling