Sui Mei with Piquant Dipping Sauce
From May 1996 Vegetarian Times:
Place bean thread noodles in bowl, cover with boiling water and soak
- 1 oz bean thread (cellophane) noodles
- lb white or brown mushrooms w/ stems, trimmed and minced
- 2 scallions, trimmed and minced
- 1 Tblsp minced cilantro leaves
- 1 Tblsp tamari
- 1 tsp sesame oil
- 1 tsp finely grated fresh ginger
- 1 pkg prepared wonton wrappers, 3 1/4 inches round or square
Drain well, snip with scissors into 1/4 inch lengths.
Place in bowl.
Add mushrooms to bowl, toss to mix.
Add all remaining ingredients except wonton wrappers, mixing well.
If using square wrappers, cut into rounds with a cookie cutter.
Place one rounded tsp filling in center of each wrapper.
Gather up edges, pleat and pinch, leaving top open.
Steam about 10 mintues.
Makes 3 to 4 dozen dumplings.
NOTES FROM MARGIE:
To make it super easy, I just dump the mushrooms, scallions, cilantro,
and ginger into the food processor for instant mincing.
Add to the snipped noodles and mix.
Then add the tamari and oil.
Also, I have never been able to find wonton wrappers or anything
similar without animal ingredients, so I just make my own pasta
(I use Ener-G Egg Replacer for the eggs, but you could probably
The filling is also good on rice...just heat it up in the wok or
frying pan a little first.
Soy Ginger Dipping Sauce
In bowl, mix tamari, vinegar, water and sugar to dissolve.
- 1/3 c tamari
- 1/4 c rice vinegar
- 1 Tblsp water
- 1 tsp each sugar, grated fresh ginger, sesame oil
- and thinly sliced scallion on top.
Add ginger and sesame oil.
Stir to mix.
Serve in dipping bowls garnished with scallions.
Makes 1 cup.