Zen Temple Dumplings

Zen Temple Dumplings
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, peeled
  • 2 tablespoons rice vinegar
  • 1 (8-ounce) package mushrooms, stems removed
  • Cooking spray
  • 1 cup (2-inch) slices asparagus (about 1/2 pound)
  • 1 (8-ounce) can whole water chestnuts, drained and coarsely chopped
  • ¼ cup (1-inch) pieces green onions
  • + 10 more ingredients
    • 2 teaspoons dark sesame oil
    • ¼ teaspoon kosher salt
    • 1 ½ teaspoons low-sodium soy sauce
    • 1 tablespoon minced green onions
    • Sauce:
    • 36 wonton wrappers
    • Dumplings:
    • 1 ½ teaspoons coarsely chopped peeled fresh ginger
    • 1/3 cup low-sodium soy sauce
    • 2 teaspoons dark sesame oil

To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt...

View full recipe at My Recipes

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