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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Steamed Vegetable Dumplings |
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Serves: 10 Print this Recipe(3 dumplings each) Horseradish Dipping Sauce (see recipe) 6 dried black (shitake) mushrooms 4 cups coleslaw mix (8 ounces) 1/3 cup chopped green onions (4 medium) 1 teaspoon grated ginger root 2 cloves finely chopped garlic 2 tablespoons soy sauce 1/2 teaspoon sesame oil 30 wonton wrappers or siu mai skins Prepare Horseradish Dipping Sauce. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add mushrooms, coleslaw mix, green onions, gingerroot and garlic; stir-fry about 4 minutes or until vegetables are very tender. Stir in soy sauce and sesame oil; cool. Brush edges of 1 wonton skin with water. Place 1 scant tablespoon vegetable mixture on center of skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle; pleat unfolded edges. (Cover filled dumplings with plastic wrap to keep them from drying out.) Repeat with remaining skins and vegetable mixture. Place dumplings on heatproof plate; place plate on rack in steamer. Cover and steam over boiling water in wok or Dutch oven 15 minutes. Serve hot with dipping sauce. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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