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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Zen refers to a style of Buddhism (most Buddhists are vegetarian), and this dish is representative of what Zen Buddhist monks might eat at temples throughout Japan-hence the temple reference in the recipe title. Asparagus and green onions give these dumplings a lovely green hue. Enjoy them as an appetizer or a main course with a side of vegetables or tofu. The dumplings can be prepared up to a month in advance: Place uncooked dumplings on a baking sheet and freeze; store in zip-top freezer bags. To serve, steam the frozen dumplings for about 10 minutes or until the wonton wrappers are translucent. Ingredients:
1 1/2 teaspoons coarsely chopped peeled fresh ginger |
2 garlic cloves, peeled |
1 cup (2-inch) slices asparagus (about 1/2 pound) |
1/4 cup (1-inch) pieces green onions |
1 (8-ounce) can whole water chestnuts, drained and coarsely chopped |
1 (8-ounce) package mushrooms, stems removed |
2 teaspoons dark sesame oil |
1 1/2 teaspoons low-sodium soy sauce |
1/4 teaspoon kosher salt |
36 wonton wrappers |
cooking spray |
1/3 cup low-sodium soy sauce |
1 tablespoon minced green onions |
2 tablespoons rice vinegar |
2 teaspoons dark sesame oil |
Directions:
1. To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 times or until mixture is finely chopped.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together. Press edges together with fingertips to seal, forming a triangle. Place on a baking sheet coated with cooking spray while assembling; lightly cover with a towel or plastic wrap. Repeat procedure with remaining wonton wrappers and mushroom mixture.
3. Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove dumplings from steamer; cover and keep warm. Repeat procedure with remaining dumplings.
4. To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle over dumplings.
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