Vegetarian Dumplings

Ingredients

• 2 large carrots, cut into chunks
• 8 oz. firm tofu
• 7 dried black Chinese mushrooms, soaked in hot water to rehydrate
• ½ lb. spinach, rinsed and trimmed
• 6 large leaves Chinese or American cabbage, trimmed
• 2 cloves garlic
• ½ bunch cilantro, rinsed and trimmed
• 1 large egg, beaten
• 1 Tbsp minced fresh ginger
• 2 Tbsp low-sodium soy sauce
• 3 Tbsp cornstarch
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 to 3 tsp salt, or to taste
• 50 x 3-inch-round wonton wrappers

Dipping Sauce

• 3 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• ½ Tbsp chili sauce

Procedures

1. 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.
2. 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.
3. 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.
4. 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.

Dipping Sauce

1. Combine all ingredients, mixing well, and set aside.
2. To serve, arrange Dumplings on a platter, and pass with Dipping Sauce.