Double Spinach Dumplings

Name: Double Spinach Dumplings
Prep time: 40 min
Total time: 40 min
Yield: 10 dumplings
Ingredients: 3 tablespoons vegetable stock; 1/2 teaspoon potato starch; 1/2 teaspoon soy sauce; 1/2 teaspoon sugar; 1 pinch salt; 2 dried shiitake mushrooms, caps reconstituted and chopped; 3 tablespoons diced water chestnuts; 1/4 cup cooked spinach or 1/4 cup thawed frozen spinach, water pressed out; 3 tablespoons minced carrots; 1 small garlic clove, minced; 4 teaspoons corn oil; 2 tablespoons chopped scallions; 2 tablespoons minced cilantro

Submitted by That is Dr House to

"Use the Spinach Dumpling Dough recipe. From Veggie Life."

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Ready In:: 40mins
Ingredients:: 13
Yields:: 10 dumplings

ingredients

3 tablespoons vegetable stock
¹⁄₂ teaspoon potato starch
¹⁄₂ teaspoon soy sauce
¹⁄₂ teaspoon sugar
1 pinch salt
2 dried shiitake mushrooms, caps reconstituted and chopped
3 tablespoons diced water chestnuts
¹⁄₄ cup cooked spinach or 1/4 cup thawed frozen spinach, water pressed out
3 tablespoons minced carrots
1 small garlic clove, minced
4 teaspoons corn oil
2 tablespoons chopped scallions
2 tablespoons minced cilantro

directions

Note: The zaar computer does not like this ingredient. Include this in recipe.
1/4 cup white snow fungus, soaked, chopped.
Whisk the stock, potato starch, soy sauce, sugar, and salt together then set aside.
In wok or skillet with oil over med high heat stir fry the fungus, mushrooms, water chestnuts, spinach, carrots and garlic for 3 minutes.
Add shao shing, if using, and stock mixture.
Stir until mixed and thickened.
Stir in scallion and cilantro. Set filling aside to cool.
Fill, roll, and steam dumplings.
Quarter the dough and roll each quarter into fat cylinder. Cut each into 8 pieces [about 1 heaping tbsp each] Roll pieces into smooth balls.
Lighltly oil a rolling pin and wok surface. Roll and press a ball to form a 4 inch circle. Bring edges up over filliing and pinch together. Pleat one side as you pinch to form a fat crescent. Repeat with rest.
TO steam:
Lighly spray a bamboo steamer. Pour water into wok about 1 inch below where the steamer will sit. Bring to boil [keep hot water handy to replenish if needed].
Place in steamer close but not touching. Cover with towel, fold a small square so it won't touch the dumplings, flame or heating element. Place lid over towel and steam for 4 minutes. You want them to be translucent.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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