Spinach and Mushroom Vegetarian Dumpling Filling
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Bok Choy, Mushroom & Tofu Soup with Spinach & Mushroom Vegetarian Dumplings
Photography by Yvonne Duivenvoorden
Nutritional Info |
|
|---|---|
| Per 2-1/2 tsp (12 mL) : about | - |
| cal | 13 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 6 mg |
| sodium | 54 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 12 |
| vit C | 2 |
| folate | 8 |
Although dumplings were always considered a way of making a little meat go a long way, vegetarian dumplings are also popular throughout China.
Ingredients
- 1 pkg (50 g) mung bean vermicelli
- 2 bunches (about 12 oz/375 g each) blanched and drained spinach
- 6 oz shiitake mushrooms
- 1 tbsp peanut oil or vegetable oil
- 1 tbsp soy sauce
- 2 tsp Chinese rice wine or sake or dry sherry
- 1/2 tsp granulated sugar
- 2 eggs
- 1 tbsp sesame oil
- 3/4 tsp salt
- 1/4 tsp white pepper
Preparation
In 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.
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.
Source : Canadian Living Magazine: February 2009
- Keywords : Appetizers; Chinese; Skillet; Spinach; Mushrooms; Chinese New Year;
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