Chinese dim sum
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Chinese dim sum
  Chinese    Appetizers    Vegan    Eggs  
Last updated 6/12/2012 12:57:15 AM. Recipe ID 19713. Report a problem with this recipe.
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      Title: Chinese dim sum
 Categories: Ornish, Appetizers, Vegan, Eggs, China
      Yield: 32 Dumplings
 
    1/4 c  Mung beans, peeled and
           -soaked for 4 hours
    3/4 c  Vegetable stock
    1/2 c  Blanched frozen or fresh
           -peas
    1/2 c  Sliced and blanched napa
           -cabbage leaves
    1/2 c  Chopped green onion
    1/2 c  Oven roasted and chopped
           Onion
    1/4 c  Egg whites
      1 tb Soy sauce
      1 tb Minced lemongrass
           Salt
     32    Potsticker skins (rounds)
 
  In a small saucepan, combine the mung beans and stock. Bring to a
  boil and simmer, tightly covered, for 30 minutes, or until the beans
  are soft. Transfer the beans to a food processor or blender and puree
  until smooth. Transfer the beans to a medium size bowl and add the
  peas, cabbage, green onion, roasted onion, egg whites, soy sauce and
  lemongrass. Stir to combine. Season to taste with salt.
  
  To form the dumplings, moisten the edge of a potsticker skin with
  water. Place a scant tablespoon of filling slightly off center on a
  skin, fold the dough over to form a half moon, and pinch the edges to
  seal. Place in a bamboo steamer and steam for 10 minutes. Serve
  immediately.
  
  The filling can be prepared and refrigerated up to 6 hours ahead of
  time.
  
  *Note*  Do not stack these dumplings while forming or steaming or
  they will stick together.  Serve these dumplings with a small bowl of
  Manchurian Sauce, Chinese Barbecue (hoisin) sauce, and/or mustard.
  
  Serving size:  4 dumplings
      139    calories
     17.7    grams fat 0 mg. cholesterol 555.4 mg. sodium without added
  salt
  
  




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Recipe ID 19713 (Apr 03, 2005)

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