Asian Dumplings

Asian Dumplings (makes approx. 200)

Ingredients:

3 cups mushrooms, chopped

1/3 block firm tofu

1 Tbsp minced ginger

2 Tbsp mince garlic

3 Tbsp smooth peanut butter

2 Tbsp soy sauce (we use mushroom soy)

1 Tbsp rice vinegar

1 cup unsalted raw sunflower seeds

4 green onions, chopped

Vegan won ton wrappers (we use Sun On Food Company brand)

To Make:

Add all but last 3 ingredients to food processor with S blade and puree.

Add onions and sunflower seeds and pulse to mix in but still leave the texture intact.

Wet the edges of each won ton wrapper with water.

Add 1 heaping teaspoon of filling to each wrapper and pinch the edges together around filling.

Put on parchment paper in a steamer (you can do multiple layers) and steam for 20 minutes.

We put it in a steamer over basmati rice and they are done when the rice is cooked. You can mix 1 tsp of curry into the rice if you prefer.

Serve as soon as they are cooked.

Note: this filling will fill about 200 dumplings so unless you have a large gang or want to eat it for multiple nights you might want to cut the recipe amounts down or freeze part of it. I freeze the filling (without the green onion) in one cup mason jars. The contents of each jar will fill 30 dumplings.