Vegetable dumplings

Yield: 16 Dumplings

Ingredients:

2 ts Vegetable oil
3 tb Finely chopped sweet red -- bell pepper
1 ea Green onion finely chopped
1 oz Fresh shiitake mushrooms -- finely chopped
2 ts Ginger chopped
1/2 c Green cabbage chopped
1/4 c Carrot grated
1 tb Light soy sauce
1 ts Oriental sesame oil
16 ea Gyoza skins* Vegetable oil or
4 sm Sprigs cilantro

Instructions:

optional *Gyoza skins are 3" wide rounds similar to wonton skins although they are slightly thinner. They're available fresh or frozen in most Asian markets. If necessary use wonton skins. In skillet heat vegetable oil over medium heat. Add red pepper green onion mushrooms and gingerroot; cook stirring 2 minutes. Add cabbage carrot soy sauce and sesame oil; cook stirring occasionally 3 minutes. Remove from heat and cool slightly. Working one at a time to prevent Gyoza skins from drying out place a heaping teaspoon of vegetable mixture in center of each round. Moisten edge of round with water and fold in half to enclose filling. Pinch edges to seal completely. Set filled dumplings on a plate and cover with plastic wrap. To make fried dumplings heat 1" vegetable oil over medium-high heat in 2-quart saucepan. In batches fry dumplings turning until browned on both sides - about 2 minutes. Drain on paper towels and serve. To cook dumplings in broth in 2-quart saucepan heat bouillon mixture to simmering. In batches cook dumplings in simmering broth 3 minutes. Remove with slotted spoon dividing among 4 serving bowls or deep plates. When all dumplings are cooked spoon 2 tb. remaining broth over each serving. Garnish with cilantro if desired and serve. Elaine Van Dyne Veggie Table: Vegetables Play the Lead in

Asian-Inspired Dishes in "Country Living." April 1995 Vol. 18 No. 4. Pp. 142 178. Posted by Cathy Harned.