Try this Steamed Vegetable Dumplings recipe, or contribute your own.
Suggest a better description- Place the mushrooms and water chestnuts in a food processor; pulse 5 times or until minced. Add mushroom mixture, carrot and the next 7 ingredients (carrot through 4 tsp cornstarch); stir well.
- Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 tsp of mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal. Place dumplings, seam sides up, on a large baking sheet sprinkled with 1 tsp cornstarch (cover loosely with a towel to keep them from drying).
- Arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.
- Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 138.5mg | 5 % | |
Potassium 16.2mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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