>From the MyRecipes.com website...


Zen Temple Dumplings

1 1/2 teaspoons coarsely chopped peeled fresh ginger 
2 garlic cloves, peeled 
1 cup (2-inch) slices asparagus (about 1/2 pound) 
1/4 cup (1-inch) pieces green onions 
1 (8-ounce) can whole water chestnuts, drained and coarsely chopped 
1 (8-ounce) package mushrooms, stems removed 
2 teaspoons dark sesame oil 
1 1/2 teaspoons low-sodium soy sauce 
1/4 teaspoon kosher salt 
36 wonton wrappers 
 Cooking spray 
1/3 cup low-sodium soy sauce 
1 tablespoon minced green onions 
2 tablespoons rice vinegar 
2 teaspoons dark sesame oil 

To prepare dumplings, drop ginger and garlic through food chute with food 
processor on; process until minced. Add the asparagus, 1/4 cup green onion 
pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 
teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 
times or until mixture is finely chopped. 
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp 
towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the 
center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite 
corners together. Press edges together with fingertips to seal, forming a 
triangle. Place on a baking sheet coated with cooking spray while assembling; 
lightly cover with a towel or plastic wrap. Repeat procedure with remaining 
wonton wrappers and mushroom mixture. 
Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal 
vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly 
overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove 
dumplings from steamer; cover and keep warm. Repeat procedure with remaining 
To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle 
over dumplings. 
9 servings (serving size: 4 dumplings and 2 teaspoons sauce)
~~~***Rhonda G in Missouri***~~~
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