vegetable dumplings
In case I haven’t broadcasted this loudly enough in the 114 entries prior to today, I tend to get a little obsessive in the kitchen when trying to find “perfect” recipes. “Perfect” is always some approximation of an ideal that got etched in my tastebuds in some other time and place — there’s (Paris), (a Fresh Direct discovery), (Balthazar, 2003) and , those truffles from La Maison du Chocolat, as my wee Valentine’s Day supply has rapidly diminished. I know better than to try to go back to such a place and expect the same experiences time after time, but it doesn’t mean I can’t have warming fits of nostalgia when I find a lost flavor on my dinner plate.
Estimated Nutrition (whole recipe, rough)
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Wonton Wrapper | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound firm tofu
- 1/2 cup coarsely grated carrots
- 1/2 cup shredded Napa cabbage
- 2 tablespoons finely chopped red pepper
- 2 tablespoons finely chopped scallions
- 2 teaspoons finely minced fresh ginger
- 1 tablespoon chopped cilantro leaves
- 2 minced cloves garlic (Deb addition)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons toasted sesame oil (I replace 1 teaspoon with hot sesame oil — delicious)
- 1 egg, lightly beaten
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 35 to 40 small wonton wrappers
- 1/3 cup chicken stock or water
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil or 1/2 tablespoon dark, 1/2 tablespoon hot sesame oil
- 1 small clove garlic, minced (optional)
- 1 (1/2-inch-thick) slice peeled fresh ginger
- 1/4 cup Asian sesame paste or smooth peanut butter
- 3 tablespoons Asian sesame oil
- 1/4 cup rice vinegar (not seasoned)
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon Asian chile paste with garlic*
- 1/2 teaspoon salt