Seasoned Tempeh Filling In A Steamed Wonton Skin

Recipe Ingredients

8 oz	227g	Tempeh - precooked, grated or minced fin
2 tablespoons	30ml	Tamari
1/2 teaspoon	2.5ml	Vegetable bouillon - dissolved in:
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Hot pepper sesame oil
1 tablespoon	15ml	Cornstarch - (or arrowroot)
1 teaspoon	5ml	Honey
1 cup	62g / 2.2oz	Green onions - chopped fine
1 cup	146g / 5.1oz	Mushrooms - chopped fine
2 teaspoons	10ml	Ginger root - minced
1		Wonton skins - (3-inch size)

Recipe Instructions

Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 minutes. Serve with Sweet and Sour Sauce.

Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515

Notes: Nobody should try to make this alone, its a great group project for four.

We use a tempeh made with soybeans and barley.

Source:
Louis Kemp Seafood advertisement

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