Title: Mushroom Sui Mei with Piquant Dipping Sauce
Categories: Vegtime7
Yield: 48 servings

1 oz Bean thread noodles
1/2 lb White mushrooms with stems;
-trimmed and minced
2 Scallions; trimmed and
-minced
1 tb Cilantro leaves; minced
1 tb Tamari sauce
1 ts Sesame oil
1 ts Ginger; finely grated
1 pk Wonton wrappers

Place bean thread noodles in bowl, cover with boiling water and soak 5
minutes. Drain well, then snip with scissors into 1/4" lengths. Place in
bowl. Add mushrooms to bowl; toss to mix. Add all remaining ingredients
except wonton wrappers, mixing well.

If not using round wrappers, cut rounds of each wonton wrapper with biscuit
cutter. Holding wrapper in palm of hand, place 1 rounded teaspoon filling
in center. Gather up edges, pleat and pinch with other hand, leaving top
open. Repeat.

Lightly oil bottom of each tier of stackable 9" bamboo steamer. Place
dumplings on first tier without touching. Repeat with second tier. Cover,
set on adapter ring over pot and steam over high heat about 10 minutes.
Wrapper should be completely cooked and filling should be cooked through
and hot in the middle. Repeat process with second batch. Serve with soy
dipping sauce. 1g fat per dumpling. |

NOTES : Makes 3-4 dozen dumplings

Recipe by: Vegetarian Times, May 1996

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