vegetarian Dumplings- cook for your life- anti cancer recipes

Vegetarian Dumplings with Mushrooms

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 7 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

Making your own dumplings is really easy when you use wonton wrappers. These are really simple vegetarian dumplings made with mushrooms that were created for our wonton soup, but could easily find themselves in...


Ingredients

  • 2 tablespoons olive oil
  • 1 pound mushrooms, sliced
  • ¼ cup soy sauce
  • 1 bunch scallions, minced
  • 5 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 30 wonton wrappers

Nutrition Facts

Calories

462 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

84 g

Sugar

2 g

Fiber

4 g

Protein

17 g

Sodium

1291 mg

Directions

  1. Heat a sauté pan on medium heat and add olive oil. When the pan is hot, add mushrooms. Sauté the mushrooms until they are soft, about 10 minutes. Remove from the heat and pour into the bowl of a food processor. Pulse the cooked mushrooms until they are ground into a paste. Let cool.
  2. In a medium bowl, combine ground mushrooms, soy sauce, scallions, garlic, and ginger and mix well.
  3. To make each dumpling, place about 2 teaspoons of mushroom mixture in the center of each wrapper. When ready to shape, brush two of the edges with water. Fold the dry sides onto the wet sides to form a triangle. Press with your fingers to make sure they are closed.
  4. Place the shaped dumplings onto a baking sheet. Once all the filling and wrappers are used, place the dumplings in the freezer until cold. Reserve until needed. To cook, boil in broth or water until cooked through, about four minutes.

Chef Tips

This recipe yields more dumplings than needed for the wonton soup. If you have leftovers, you can keep them in the freezer. You can also add more to the soup. Other ways for cooking the leftover dumplings are steaming and pan frying.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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