Although dumplings were always considered a way of making a little meat go a long way, vegetarian dumplings are also popular throughout China.
- Portion size 60 servings
- Credits : Canadian Living Magazine: February 2009
- 1 pkg (50 g) vermicelli
- 2 bunches (about 12 oz/375 g each) spinach
- 6 oz shiitake mushrooms
- 1 tablespoon peanut oil
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine
- 2 teaspoons sake
- 2 teaspoons dry sherry
- 1/2 teaspoon granulated sugar
- 2 eggs
- 1 tablespoon sesame oil
- 3/4 teaspoons salt
- 1/4 teaspoon white pepper
MethodIn heatproof bowl, cover bean threads with about 2 cups (500 mL) boiling water; soak for 10 minutes. Drain. With scissors, cut into 1-inch (2.5 cm) lengths and place in large bowl.
Squeeze moisture out of spinach; chop finely. Add to bean threads.
Remove shiitake stems and discard; dice caps. In small skillet, heat peanut oil over medium-high heat; sauté mushrooms until lightly browned. Add soy sauce, rice wine and sugar; sauté until no liquid remains. Scrape into separate bowl; let cool.
Beat together eggs, sesame oil, 1/4 tsp (1 mL) of the salt and pepper. Heat 8-inch (20 cm) nonstick or cast-iron skillet over medium heat; cook half of the egg mixture until egg is set. Slide onto plate. Repeat with remaining egg mixture. Roll up egg sheets; cut into shreds and chop.
Add egg shreds, mushroom mixture, and remaining salt to spinach mixture; mix well.
Learn how to wrap a perfect batch of dumplings with our step-by-step photographed instructions.
Nutritional facts Per 2-1/2 tsp (12 mL) : about
- Sodium 54 mg
- Protein 1 g
- Calories 13.0
- Total fat 1 g
- Cholesterol 6 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 12.0
- Vitamin C 2.0