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    Steamed Vegetable Dumplings with Two Dip

    Source of Recipe


    Recipe Introduction

    POINTSŪ Value | 1
    Servings | 24
    Preparation Time | 30 min
    Cooking Time | 5 min
    Level of Difficulty | Moderate

    If you want to make them in advance, stuff them ahead of time and freeze for several days. Do not thaw the dumplings before cooking; just place them directly in the steamer.

    List of Ingredients

    8 oz firm tofu
    1 cup mung bean sprouts
    4 medium scallion(s), white and green parts
    2 large carrot(s), peeled and grated
    1 large garlic clove(s), minced
    1 pieces ginger root, 1-inch, minced
    3 Tbsp soy sauce
    24 pieces wonton wrapper(s)
    1/4 cup soy sauce
    2 tsp rice wine vinegar
    1/2 tsp sesame oil
    1/2 tsp sesame seeds, toasted
    2 Tbsp dry mustard
    1 1/2 Tbsp sugar
    1/4 tsp table salt
    2 Tbsp water
    2 tsp sesame oil


    Mash tofu in a bowl. Chop bean sprouts and green parts of scallions and add to tofu. Add carrots, garlic, ginger and soy sauce. Mix thoroughly.

    To stuff dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in center of skin and fold and seal edges closed. Repeat until all filling is used; set aside.

    To make Soy Dipping Sauce: Mince white parts of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil and sesame seeds.

    To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar and salt. Add water and 2 teaspoons toasted sesame oil and blend well.

    Heat water in bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.




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