Slice the vegetables thinly and sautE them slowly in the oil for a few minutes in a soup pot. Add the water gradually, stirring continuously. Add salt the pepper. Cover the pot and cook over low to medium heat for 30 minutes. While the soup is cooking, combine all the ingredients for the dumplings. Roll the paste into a thin long cylinder. Cut into 1 inch lengths and roll them in the palms of your hands. Drop the dumplings into the soup and continue cooking for another 8 to 10 minutes. Serve hot. Posted to MM-Recipes Digest V4 #096 by email@example.com (Best Image) on Apr 07, 1997
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 54.4mg||17 %|
|Sodium 320.9mg||11 %|
|Potassium 501.7mg||13 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 31.1g|
|Protein 6.2g||9 %|
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Calories per serving: 300
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