Steamed Wontons - Chinese - 7g Carbs, trace Fiber
Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Vegan
Filling:
Marinated Tofu -- 1 recipe (see below)
1 tablespoon sesame oil
2 teaspoons peeled and minced fresh ginger
2 cloves garlic -- pressed or minced
2 teaspoons seeded and diced hot chile pepper -- or 1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup diced leek -- white and green parts
4 large mushrooms -- diced (try shiitake or cremini)
1 1/2 cups thinly sliced bok choy -- or spinach
2 teaspoons soy sauce
1 teaspoon toasted sesame oil -- optional
2 teaspoons rice vinegar
1/4 teaspoon sea salt -- or to taste
1/4 cup sliced green onions
Marinated Tofu:
3 thin tofu cutlets -- see step 1 below (three 1/2-inch slices from an extra-firm block)
2 teaspoons soy sauce
1 teaspoon sesame oil
2 drops liquid smoke -- a few, to taste
To wrap:
16 wonton skins
Preheat an oven or- oven to 375F.
Place a block of extra-firm tofu on its side and slice off three 1/2-inch
cutlets from one end. Return the block of tofu to the fridge for use in
another recipe. Place the three cutlets on a small baking sheet with the
remaining marinade ingredients and flip them for even coating. Bake for IS
minutes. Remove from the oven. Slice each cutlet into thin strips, at
least four per cutlet. Dice these strips and set aside.
Meanwhile, place the sesame oil in a small saute pan over medium-high
heat. Add the ginger, garlic, and chile pepper and cook for 1 minute,
stirring constantly. Add the leek, mushrooms, and bok choy and cook for 5
minutes, stirring frequently. Add all the remaining ingredients, including
the tofu (except for the green onions), and mix well. Remove from the
heat.
Place one inch of water in a pot with a steamer basket and bring to a
boil. Lower the heat to low until the wontons are ready for steaming.
Lay out the wonton skins on a clean dry surface. Add about 1 tablespoon of
filling to the center of each wrapper. Pull the sides up and seal tightly
by pressing with your fingers, creating a "purse."
Place the wontons in the steamer basket and cook with the lid on for 5 to
7 minutes, or until the skins become transparent and shiny. Gently remove
with tongs. Garnish with sliced green onion before serving.
Makes approximately 1 cup of filling, or approximately 16 wontons
Variations:
If you wish to omit the baking of the tofu, you can dice the tofu
according to the instructions in step 1 and add the tofu and marinade
ingredients to the saute pan along with the vegetables.
Replace the leek with onion or shallot.
Replace the bok choy with cabbage or spinach.
Add 1 tablespoon crumbled nuts, such as macadamias or peanuts.
Replace the tofu with an equal amount of diced seitan.
You can also saute the wontons in a high-heat oil such as safflower until
crisp on both sides. Drain on a paper towel or cloth before serving.
For Won Ton Soup, instead of steaming the wontons, place them in a pot of
boiling water for 5 minutes. In another pot, bring 6 cups of water or
vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly
sliced spinach, 1/2-inch peeled and thinly sliced fresh ginger, and 1/2
cup sliced green onion, and stir well. Add several steamed wontons,
several drops of liquid smoke (optional), and 6 tablespoons of soy sauce,
or to taste, before serving. For best results, allow the soup ingredients
to steep for 20 minutes
For Rice Noodle Rolls, another popular dim sum recipe, typically made with
a wide rice noodle, we use the rice paper wraps that are used in spring
and summer rolls (see page 59). Follow the Steamed Wontons recipe. Instead
of dicing the tofu, leave it in strips. Follow the rolling instructions
for the Thai Summer- on page 59 using approximately 1/4 cup of the
vegetables and three strips of tofu to the center of each sheet. Place on
a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping
Sauce (page 101). If you wish for a crispier roll, you can saute them in a
little oil over medium heat for a couple of minutes on each side. Makes
four rolls.
Author Note: Ahhh, the beloved wonton. You can steam them, saute them, or
even boil them, as in the quintessential soup (see Variations on page
100). As with the dumplings, the main time element for this dish is the
wrapping and steaming. You can turn this into a 30-minute recipe by making
fewer wontons than the recipe calls for. Using a large bamboo steamer will
also save you time because you can steam more at once. We love these
delicacies on their own with a simple soy sauce topping or served with Dim
Sum Dipping Sauce (page 101) or Fabulous Fig Dipping Sauce (page 102).
Cuisine: "Chinese"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "16 dumplings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 55 Calories; 2g Fat (30.9% calories
from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 174mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Recipe By:
Serving Size: 16
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Vegan
Filling:
Marinated Tofu -- 1 recipe (see below)
1 tablespoon sesame oil
2 teaspoons peeled and minced fresh ginger
2 cloves garlic -- pressed or minced
2 teaspoons seeded and diced hot chile pepper -- or 1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup diced leek -- white and green parts
4 large mushrooms -- diced (try shiitake or cremini)
1 1/2 cups thinly sliced bok choy -- or spinach
2 teaspoons soy sauce
1 teaspoon toasted sesame oil -- optional
2 teaspoons rice vinegar
1/4 teaspoon sea salt -- or to taste
1/4 cup sliced green onions
Marinated Tofu:
3 thin tofu cutlets -- see step 1 below (three 1/2-inch slices from an extra-firm block)
2 teaspoons soy sauce
1 teaspoon sesame oil
2 drops liquid smoke -- a few, to taste
To wrap:
16 wonton skins
Preheat an oven or- oven to 375F.
Place a block of extra-firm tofu on its side and slice off three 1/2-inch
cutlets from one end. Return the block of tofu to the fridge for use in
another recipe. Place the three cutlets on a small baking sheet with the
remaining marinade ingredients and flip them for even coating. Bake for IS
minutes. Remove from the oven. Slice each cutlet into thin strips, at
least four per cutlet. Dice these strips and set aside.
Meanwhile, place the sesame oil in a small saute pan over medium-high
heat. Add the ginger, garlic, and chile pepper and cook for 1 minute,
stirring constantly. Add the leek, mushrooms, and bok choy and cook for 5
minutes, stirring frequently. Add all the remaining ingredients, including
the tofu (except for the green onions), and mix well. Remove from the
heat.
Place one inch of water in a pot with a steamer basket and bring to a
boil. Lower the heat to low until the wontons are ready for steaming.
Lay out the wonton skins on a clean dry surface. Add about 1 tablespoon of
filling to the center of each wrapper. Pull the sides up and seal tightly
by pressing with your fingers, creating a "purse."
Place the wontons in the steamer basket and cook with the lid on for 5 to
7 minutes, or until the skins become transparent and shiny. Gently remove
with tongs. Garnish with sliced green onion before serving.
Makes approximately 1 cup of filling, or approximately 16 wontons
Variations:
If you wish to omit the baking of the tofu, you can dice the tofu
according to the instructions in step 1 and add the tofu and marinade
ingredients to the saute pan along with the vegetables.
Replace the leek with onion or shallot.
Replace the bok choy with cabbage or spinach.
Add 1 tablespoon crumbled nuts, such as macadamias or peanuts.
Replace the tofu with an equal amount of diced seitan.
You can also saute the wontons in a high-heat oil such as safflower until
crisp on both sides. Drain on a paper towel or cloth before serving.
For Won Ton Soup, instead of steaming the wontons, place them in a pot of
boiling water for 5 minutes. In another pot, bring 6 cups of water or
vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly
sliced spinach, 1/2-inch peeled and thinly sliced fresh ginger, and 1/2
cup sliced green onion, and stir well. Add several steamed wontons,
several drops of liquid smoke (optional), and 6 tablespoons of soy sauce,
or to taste, before serving. For best results, allow the soup ingredients
to steep for 20 minutes
For Rice Noodle Rolls, another popular dim sum recipe, typically made with
a wide rice noodle, we use the rice paper wraps that are used in spring
and summer rolls (see page 59). Follow the Steamed Wontons recipe. Instead
of dicing the tofu, leave it in strips. Follow the rolling instructions
for the Thai Summer- on page 59 using approximately 1/4 cup of the
vegetables and three strips of tofu to the center of each sheet. Place on
a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping
Sauce (page 101). If you wish for a crispier roll, you can saute them in a
little oil over medium heat for a couple of minutes on each side. Makes
four rolls.
Author Note: Ahhh, the beloved wonton. You can steam them, saute them, or
even boil them, as in the quintessential soup (see Variations on page
100). As with the dumplings, the main time element for this dish is the
wrapping and steaming. You can turn this into a 30-minute recipe by making
fewer wontons than the recipe calls for. Using a large bamboo steamer will
also save you time because you can steam more at once. We love these
delicacies on their own with a simple soy sauce topping or served with Dim
Sum Dipping Sauce (page 101) or Fabulous Fig Dipping Sauce (page 102).
Cuisine: "Chinese"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "16 dumplings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 55 Calories; 2g Fat (30.9% calories
from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 174mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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