Thai Dumplings with Dipping Sauce
If you want to add more dairy free recipes to your collection, Thai Dumplings with Dipping Sauce might be a recipe you should try. This recipe serves 32 and costs 26 cents per serving. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 59 calories. 192 people have made this recipe and would make it again. It works well as a very budget friendly hor d'oeuvre. The Super Bowl will be even more special with this recipe. A mixture of vegetable oil, chili paste, fresh gingerroot, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Vegetarian Times. Several people really liked this Asian dish. With a spoonacular score of 47%, this dish is pretty good. Similar recipes include Asian Dumplings With Dipping Sauce, Yam And Basil Dumplings With Dipping Sauce, and Pork Dumplings with Tangy Dipping Sauce.
Servings: 32
Ingredients:
½ tsp. chili paste
1 Tbs. chili paste (see glossary, p. 127)
½ cup chopped fresh cilantro
1 Tbs. grated, peeled fresh gingerroot
2 cloves garlic, minced
1 tsp. minced green onions
3 green onions (white and pale green parts), sliced
1 Tbs. fresh lime juice
1 red bell pepper, diced (1 cup)
2 Tbs. rice vinegar
1 Tbs. Asian sesame oil
¼ cup tamari
2 Tbs. vegetable oil
1 lb. square won ton skins
1 large zucchini, diced (4 cups)
Equipment:
frying pan
food processor
baking sheet
plastic wrap
bowl
wok
Cooking instruction summary:
In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes. Add lime juice and cilantro. Remove from heat and allow the mixture to cool. Transfer mixture to food processor and coarsely chop.Dipping sauce: In small bowl, mix all sauce ingredients and set aside.Line baking sheet with plastic wrap. Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper. Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch. Set dumpling on baking sheet. Repeat until filling is used up.Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching. Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes. Transfer dumplings to a platter and serve right away with dipping sauce.
Step by step:
1. In large skillet, heat oil over high heat.
2. Add garlic, ginger and chili paste. Stir-fry 1 minute.
3. Add green onions and cook 1 minute.
4. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
5. Add lime juice and cilantro.
6. Remove from heat and allow the mixture to cool.
7. Transfer mixture to food processor and coarsely chop.Dipping sauce: In small bowl, mix all sauce ingredients and set aside.Line baking sheet with plastic wrap. Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
8. Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch. Set dumpling on baking sheet. Repeat until filling is used up.Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching. Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
9. Transfer dumplings to a platter and serve right away with dipping sauce.
Nutrition Information:
covered percent of daily need
