Asian Dumplings (makes approx. 200)
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)
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.