Recipe/Tzu Chi USA Pacific Islands Region
Published #73 | Summer 2024 Issue
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‘SOUP-ER’ FLAVORFUL
It takes a bit of effor t to assemble these vegetarian dumplings, but in contrast, the soup is a simple matter. After cooking the wontons, just season the water lightly and toss in a few veggies for color. Plant-based meat patties stand in for what would be ground pork in a typical wonton.
INGREDIENTS
Serves 4
- 35-40 dumpling wrappers
- 4 cups water
- Salt and white pepper, to taste
- Mushroom seasoning powder or vegetable bouillon, to taste
- 3-4 slices carrots
- 10 snow peas, trimmed
- Chili oil, optional
- Cilantro sprigs, for garnish
INGREDIENTS FOR FILLING
- 1 medium stalk celery, minced
- 10 ounces cabbage, chopped
- 12 ounces carrots, minced
- 2 (4-ounce) plant-based meat patties, such as Impossible Burger or Beyond Meat
- 1 tablespoon vegetarian stir-fry sauce
- 2 tablespoons sesame oil
DIRECTIONS
- Prepare Jing Si instant rice by following the instructions provided on the package.
- Slice and saute all ingredients (tofu, carrots, cucumbers).
- Combine Jing Si Multi-Grain Instant Mix and sugar in a 2:1 ratio.*
- Dip both sides of the rice paper into water.
- Fill rice paper with rice, followed by all other ingredients.
- Wrap, and enjoy!
NOTE: For purposes of nutritional analysis, we can assume 1/2 teaspoon each of salt and mushroom powder.
Approximate nutrient analysis per serving (assumes 1/2 teaspoon each of salt and mushroom powder and not including optional chili oil): 450 calories, 15 g fat, 5 g saturated fat, 10 mg cholesterol, 1200 mg sodium, 61 g carbohydrate, 6 g fiber, 8 g sugar, 19 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
