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Title: Chinese Dim Sum
Categories: Ornish Appetizer Vegan Egg 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
From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott
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