Moosewood Tofu Vegetable Dumplings

1 oz dried shiitake mushrooms (rehydrate by pouring boiling water over them and let sit for 20-30 minutes)
2 cups boiling water
6 garlic cloves, minced
1 tbspn grated fresh ginger root
1 tspn ground anise
1 cup peeled and grated carrots
2 cups minced fresh mushrooms (about 6 oz)
1 cup minced Chinese cabbage
1 tspn canola or vegetable oil
4 oz. pressed tofu, crumbled
3 tbspn soy sauce
2 scallions, minced
1 tbspn hoisin sauce (optional)
1 tspn chili paste (optional)

1 package of wonton/dumpling wrappers

-Reconstitute shitake mushrooms, cut off and throw away tough stems
-saucepan on medium-low heat, combine shitake, garlic, ginger, anise, carrots, fresh mushrooms, cabbage and oil.  Cover and cook for 5 minutes, stir frequently.  Add the tofu, soy sauce, scallions, and optional hoisin sauce and chili paste, cook for 3 minutes, mix well.
-Place a rounded teaspoon of tofu vegetable mixtre on the center of the wrapper.  Moisten the outer edges of the wrapper, fold one corder over to the diagonally opposite corner to form a triangle, press edges together to seal the dumpling.  Use a little more water if the wrapper opens at the joint.  Place the filled dumplings on a large platter or several plates, cover with clear plastic wrap, refrigerate them until use.
-Cook one of three ways 1.) gentle simmer in water or broth for 5 minutes 2.) saute them in a skillet with a bit of oil for 2 minutes on each site.  Pour 1/4 cup of water, cover and steam for 4 minutes.  3.) Steam in a steamer basket or sieve over boiling water for 7-10 minutes.
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Japanese Style Dipping Sauce:
Whisk together 2 tablespoons of soy sauce, 2 teaspoons rice wine vinegar, and 1 minced scallion. 

Fresh Summer Garden Rolls


From Vegetarian Times

Inspired by the delicious garden, or salad, rolls from Vietnam—this Americanized version retains the concept but calls for a different approach, including the use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert.
  • 1 1/2 to 2 oz. dried cellophane, or bean thread, noodles
  • 6 rice paper wrappers
  • 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed
  • 1 cup shredded carrots
  • Bunch fresh cilantro, rinsed
  • 4 oz. Asian-seasoned baked tofu or just raw tofu
  • 6 thin scallions, green ends slivered

  • Dipping Sauce
  • 1/2 cup hoisin sauce
  • 1 Tbs. crunchy peanut butter
  • 1 Tbs. Asian chili paste, or to taste

Directions

  1. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
  2. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
  3. To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.