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Steamed Vegetable Dumplings (Zhngjio) Recipe
- 4 cups lightly packed, coarsely chopped spinach (7 to 8 ounces)
- 4 large dried shiitake mushrooms, reconstituted and liquid reserved, stemmed, and chopped (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3/4 teaspoon sugar
- 1 1/2 tablespoons light (regular) soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 1 tablespoon finely minced fresh ginger
- 1/3 cup finely chopped carrot
- 3 ounces brown pressed tofu, finely chopped (2/3 cup total)
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1/2 cup chopped Chinese chives or scallions (white and green parts)
- 1 pound
- 2/3 cup
Directions:View on Chow
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