Vegetarian Chinese Dumplings

Source from:
http://confessionsofamom.com/recipe-vegetarian-chinese-dumplings/

Vegetarian Chinese Dumplings:

1 pack of wonton papers (noodles) usually found in the produce section in a cooler

1/2 pound finely chopped tofu

1 cup cooked sticky rice

2 green onions (chop the tops only, save the white onion part for the sauce)

2 cloves fresh garlic, finely chopped

1-2 tsp freshly grated ginger root (buy a small piece, it doesn’t take much)

1 tsp sesame oil

1 raw egg

1 cup finely chopped cabbage

1 cup finely chopped mushrooms

4 TBLS flour

2 TBLS soy sauce

Mix these ingredients together, like you would a meatloaf. Put in a tightly sealed container over night if possible, so the mixture can flavor. Then start making your sauce:

Mild Dipping Sauce:

Soy Sauce with a little water

Traditional Dipping Sauce:

1/4 cup Rice Vinegar (important to use rice, as it’s mild and key to this recipe)

1 tsp sesame oil

2 TBLS Soy Sauce

2 TBLS sugar (add or delete based on how sweet or tangy you like it)

1 tsp hot chili bean paste (found in the asian food aisle, or substitute 1 tsp of hot pepper flakes that you might add to a pizza)

1 clove grated garlic

2 green onions (the white part left over from the meat mixture)

1 tsp grated fresh ginger

Seal in a tight container, shake it well to mix, and let sit to flavor. This will be sweet, spicy, and tangy all at once.

We lay out a bunch of wonton papers on the counter, add a small teaspoon of meat mixture to the center, use water on your fingertips to make the noodles sticky around the edges, and roll them into a pattern that seals the ingredients inside. Remember that extra dumplings can be frozen prior to cooking them, so make extra for your freezer.