This recipe relies on fresh garlic and fresh ginger as well as Chinese hoisin sauce to flavor the vegetable mixture. If you use a food processor to mince the ingredients, avoid overprocessing it or the mixture will turn to mush. You may fry the dumplings in a large skillet instead of boiling them. Allow about 4 dumplings per serving.
- To make Dumplings: Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly, and put into food processor, and chop very finely. Put vegetable mixture into a large bowl.
- Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt. Stir egg mixture into bowl with vegetable mixture. Drain any excess liquid from mixture.
- 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.
- Bring a large pot of salted water to a boil. Add dumplings, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface. Use a slotted skimmer to remove from water, and set aside in a bowl. Keep from touching while still hot or dumplings may stick.
- To make Dipping Sauce: Combine all ingredients, mixing well, and set aside.
- To serve, arrange Dumplings on a platter, and pass with Dipping Sauce.
- Serving Size SERVES about 10
- Calories 210
- Carbohydrate Content 33 g
- Cholesterol Content 25 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 770 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g