Vegetable Vegan Dumplings

20 Aug

vegetable dumplingsI love some vegetable dumplings, especially their low calorie count. I’ve been buying Gyoza brand in Chinese store for a while (190 cal per 6), but reading the ingredients did not make me happy. Too many ingredients I cannot even pronounce!

So this was an attempt to make my own, and it was a good one.

For stuffing I used leftovers stuffing from stuffed eggplant I made the other day, and added ginger and carrots. Wrappers I’ve got in HMart (wonton wrappers).

The recipe for the stuffing one more time plus additional ingredients, all divided by 2. You can prepare more and freeze them (that’s what I’m going to do next time)

  • 1/4 small onion, chopped (1 cup)
  • 1/2 cup chopped button mushrooms
  • 1/4 cup millet (you can use quinoa!)
  • 1/6 cup green lentils, rinsed and drained
  • 1/4 tsp. ground allspice
  • 1/4 tsp. pepper
  • 1 carrot
  • 1 inch of ginger, grated
  • 1/4 of chopped eggplant without the skin
  • oil for frying

1. Heat 1 Tbs. oil in saucepan. Add onion, and sauté 7 minutes, or until beginning to brown. Remove 1/8 cup onion, and set aside. Add mushrooms and eggplant to pan, increase heat to medium-high, and sauté 3 minutes, or until tender. Transfer mushrooms to bowl.

2. Reduce heat to medium, return 1/8 cup onion to pan; add millet, and sauté 2 minutes. Add lentils and 1 cup of water, cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until lentils are tender. Remove from heat; let stand, covered, 10 minutes. Transfer to bowl with mushroom mixture.

3. Unfreeze wrappers. Add 1 teaspoon of a mixture in each and wrap them. I wet hands a little bit and close the wrappers, otherwise they don’t stick

4. The best way is to freeze them after you’re done. I line the container with parchment paper, and place them the way they don’t touch each other.  Each layer has to be lines with paper. Then I prepare them on steam, steaming about 6 min.

 

 

 

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