Vegetarian Wontons
By Melissa's Corporate Chefs



1 ounce Dried Rice Noodle
1/2 pound Napa Cabbage
1/2 pound Bok Choy (use Baby Bok Choy)
2 ounces Firm Tofu, well blotted and crumbled.
3 tablespoons Sesame Oil
2 tablespoons Soy Sauce
1 pinch Ginger Root grated
1 ounce Monosodium Glutamate (optional)
1 package Won Ton Wrappers

Dipping Sauce

3 tablespoons Soy Sauce
1 teaspoon Chinese Black Vinegar
1 teaspoon Sesame Oil
1 pinch White Pepper Chinese Hot Pepper Sauce to your taste (optional)


To Make the Vegetable Filling

In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside. In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.

Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.

Finely dice the dried bean curd; add to vegetable mixture. Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.

To Wrap the Dumplings

Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Using your fingertip wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape. While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough.

To be sure the dumpling is completely sealed. If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking. Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.

To Cook

To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes.

Remove from pot carefully with a slotted spoon. Serve hot. For dipping sauce In small serving bowl, combine all ingredients. Serve with dumplings.