Well I keep seaching for new recipes for dinner so help us get a variety of tastes,textures and nutrients and I came across the Tofu Dumplings in Moosewood Restaurant Low-Fat recipes book with some changes. Hubby dislikes me trying new recipes but I just don’t want to eat the same thing each week, besides our homemade Pizza Fridays. I agree new recipes is a big unknown…it could be really good or be totally nasty. And believe me we’ve had our share of nasty new recipes, I will still never forget the Macaroni recipe I got that seriously smelled like cigarettes that filled our tiny loft apartment!
So I decided to make a light version of my fried rice with the won tons just in case we didn’t like how they turned out. I have to say though these were tricky to fold without them bursting open, which in the water will just release all the yummy insides to float in the boiling water. *edited to add…When I first made these I followed the simmer cooking instructions but since Hubby disliked the texture of the won tons this way, I fried them and he LOVED them; Punkyroo was opposite she liked them simmered but not fried; Myself, I liked both but as long as the won tons were pressed correctly for the simmering way.
* notice the 4 wontons, the 2 on the left are ones that weren’t pressed good enough and got water in the filling, the 2 on the right are perfect-it has a “vacumed bag” look to it.
Tofu Vegetable Dumplings ( Tofu Won Tons)
- 1 oz dried shiitake mushrooms
- 2 cups boiling water
- 6 garlic cloves, minced
- 1 tbs grated fresh ginger root
- 1 tsp ground anise
- 1 cup peeled and grated carrots
- 1 cup minced bok choy
- 1 tsp canola oil
- 1 block pressed tofu, crumbled
- 1 package of wonton or dumpling wrappers
Place the shiitake in a heatproof bowl, cover with the boiling water, and set aside for at least 20 minutes. When the shiitake have softened, drain them; you can strain and reserve the liquid to use as dashi another time. Cut off and discard the tough stems. Mince the caps.
In a saucepan on medium low heat, combine the shiitake, garlic, ginger, anise, carrots, cabbage, and oil. Cover and cook for 5 minutes, stirring frequently. Add the tofu, soy sauce, scallions.Mix everything well.
Place a rounded tsp of the tofu vegetable mix on the center of a wrapper. Moisten the outer edges of the wrapper, fold one corner over to the diagonally opposite corner to form a triangle, then press the edges together to seal the dumpling. Use a little more water if the wrapper opens at the joint. place the filled dumplings on a large platter or several plates, cover with clear plastic wrap and refrigerate or package and freeze them until ready for use. * try not to have them touching in the fridge since they will become moist and try to stick to each other.
Cook dumplings in gently simmering water or broth for 5minutes.
* If you want to fry them just take a skillet and place 1/4inch of oil inside, heat the skillet on med-high heat ( I use the 6 notch on our stove). Place the wontons in the oil, You might want to use tongs or a long stirring spoon to place in the pan and to flip. Let the wontons fry for about 3 minutes or until the bottom side is golden brown, then flip and repeat. Place the wontons on a plate with 2 papertowels on top to absorb excess oil.
*since Hubby doesn’t like the tast of Brown Rice I use Minute white Rice
- 2 cups Minute Rice
- 2 1/4 cups water or vegie broth (depends if I have the broth)
- 1 tbs olive oil
- 2 cups mixed frozen vegies (I like using peas, corn and carrots)
- 1 tsp pepper
- 1 tbs tamari
Add the rice and water in a microwave safe bowl. Cook for instructed time (8minutes).
While the Rice cooks place a large pot on med-high heat. Add the oil, pepper and vegetables, stir until evenly coated with oil. Stir ever so often to prevent burning. Once the rice is done add it to the pot along with the tamari, stir until mixed well. Serve immediatly.