Date: Wed, 30 Mar 94 18:52:41 EST
From: Elizabeth Schwartz (email@example.com)
Fatfree chinese dumplings
Two cups shredded veggies. Mixture of: mostly cabbage or bok choy,
with carrots, mushrooms, onion, whatever to taste. Pre-packaged
coleslaw mix works surprisingly well.
vinegar (white or rice)
coupla dozen wonton/dumpling skins ( I think these are just flour and water)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
optional: Tbsp Hunan chili paste, Tbsp plum sauce
or maybe tsp black bean sauce, tsp five spice powder or other
flavoring (use *one*)
Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove's worth per person.
Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.
To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.
Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.
Dip dumplings in sauce. Magic!