Sunday, August 29, 2010

Meg’s Veggie Won Ton Dumplings

I heart these won tons... and if there's one thing you do this week, it must be this (it's what I have planned)! The recipe comes from my neighbor and dear friend, Meg. 
My sister, Karen first introduced me to the “won ton wrapper” with a ground turkey recipe called “Steamed Won Ton Dumplings.” I made her delicious recipe for several years before I turned to a vegan diet.  I now make these delicious appetizers with a blend of vegetables and spices and they are equally (if not more) delicious! 

Meg’s Veggie Won Ton Dumplings

Yield: 36 dumplings

½ tablespoon minced fresh ginger
1 large garlic clove
1 bunch (12-16oz.) fresh asparagus, trimmed, quartered crosswise
1 8oz. container water chestnuts, drained
3 green onions, white and green parts
3/4 cup shredded Napa or regular cabbage
2 carrots
1 teaspoon sesame oil (optional)
Kikkoman or Soy Vay Teriyaki Sauce

Finely mince ginger and garlic in food processor or hand food-chopper.  Add asparagus and next 5 ingredients.  Process/chop until asparagus and carrot is finely chopped but not pureed.  Moisten and flavor filling with Teriyaki Sauce.

Using wax paper or parchment paper, place 6 won ton wrappers on work surface.  Place 1 rounded tablespoon of filling in the center.  Moisten all four edges of wrapper with water, using a pastry brush.  Bring the four corners together at the top and seal the edges. 

Open a steamer basket and lay flat into a large skillet. Pour enough water into skillet to reach depth of ½ inch. Spray steamer basket with Pam. Bring water to a simmer.  Working in batches, arrange dumplings side by side (but not touching) on the rack.  Cover and steam the dumplings for 15 minutes. 

Serve dumplings at room temperature with Teriyaki Sauce


Cheryl Allen Salinas said...

Hi Vegantummy. Your blog looks wonderful. --

thevegantummy said...

Hi Cheryl,

You should try this recipe. It's really great!

PS. I love your blog!

Anonymous said...

I am trying this for dinner tonight!