Name: Fatfree Chinese Dumplings
Ingredients: Ingredients (use vegan versions):; - Two cups shredded veggies. Mixture of: mostly cabbage or - soy sauce; - water; - vinegar (white or rice); - coupla dozen wonton/dumpling skins (I think these are just flour and water); - garlic (fresh, chopped fine, or powdered); - ginger (fresh, chopped fine, or powdered); - small bowl with water for dipping; - optional: tablespoon Hunan chili paste, tablespoon plum sauce or maybe teaspoon black bean sauce, teaspoon five spice powder or other flavoring (use *one*); Directions:; Make the dipping sauce first and let it sit. Mix equal parts soy; sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic; and ginger, about a clove''s worth per person.; Stir-fry vegetable mix in a small bit of water and soy sauce.; If you have it, add your favorite optional flavoring. I like chili paste.; Stir until translucent. Mix will taste sorta raw.; To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin; (experiment until you find the right amount.) Crunch the dumpling; into a nice shape and dip the end into the small bowl to seal it.; Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are; done when they crinkle up and turn translucent.; Dip dumplings in sauce. Magic!

Category: Vegetarian Recipes

Ingredients

Ingredients (use vegan versions):

Two cups shredded veggies. Mixture of: mostly cabbage or
soy sauce
water
vinegar (white or rice)
coupla dozen wonton/dumpling skins (I think these are just flour and water)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
optional: tablespoon Hunan chili paste, tablespoon plum sauce or maybe teaspoon black bean sauce, teaspoon five spice powder or other flavoring (use *one*)

Directions:

Make the dipping sauce first and let it sit. Mix equal parts soy sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic and ginger, about a clove''s worth per person.

Stir-fry vegetable mix in a small bit of water and soy sauce. If you have it, add your favorite optional flavoring. I like chili paste. Stir until translucent. Mix will taste sorta raw.

To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin (experiment until you find the right amount.) Crunch the dumpling into a nice shape and dip the end into the small bowl to seal it.

Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are done when they crinkle up and turn translucent.

Dip dumplings in sauce. Magic!