Title: Vegetable dumplings
 Categories: Appetizers, Side dish, Vegetables
      Yield: 16 Dumplings
 
      2 ts Vegetable oil
      3 tb Finely chopped sweet red
           -- bell pepper
      1 ea Green onion, finely chopped
      1 oz Fresh shiitake mushrooms
           -- finely chopped
      2 ts Ginger, chopped
    1/2 c  Green cabbage, chopped
    1/4 c  Carrot, grated
      1 tb Light soy sauce
      1 ts Oriental sesame oil
     16 ea Gyoza skins*
           Vegetable oil or
      4 sm Sprigs cilantro, optional
 
  *Gyoza skins are 3" wide rounds similar to wonton skins, although
  they are slightly thinner.  They're available fresh or frozen in most
  Asian markets. If necessary, use wonton skins.
  
  In skillet, heat vegetable oil over medium heat.  Add red pepper,
  green onion, mushrooms and gingerroot; cook, stirring, 2 minutes. Add
  cabbage, carrot, soy sauce and sesame oil; cook, stirring
  occasionally, 3 minutes. Remove from heat and cool slightly.
  
  Working one at a time to prevent Gyoza skins from drying out, place a
  heaping teaspoon of vegetable mixture in center of each round.
  Moisten edge of round with water and fold in half to enclose filling.
  Pinch edges to seal completely.  Set filled dumplings on a plate and
  cover with plastic wrap.
  
  To make fried dumplings, heat 1" vegetable oil over medium-high heat
  in 2-quart saucepan.  In batches, fry dumplings, turning, until
  browned on both sides - about 2 minutes.  Drain on paper towels and
  serve.
  
  To cook dumplings in broth, in 2-quart saucepan heat bouillon mixture
  to simmering.  In batches, cook dumplings in simmering broth 3
  minutes. Remove with slotted spoon, dividing among 4 serving bowls or
  deep plates. When all dumplings are cooked, spoon 2 tb. remaining
  broth over each serving. Garnish with cilantro, if desired, and serve.
  
  Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
  Asian-Inspired Dishes" in "Country Living."  April 1995, Vol. 18, No.
  4. Pp. 142, 178. Posted by Cathy Harned.