Vegetarian Shumai

• peanut or safflower oil
• 2 leeks cut into 1/2 inch discs and soaked to remove dirt
• 4-6 cloves roasted garlic
• 11/2 inches fresh ginger
• 2 carrots diced small
• 1 bunch bok choy or (1 bag spinach)
• 3-4 roasted chestnuts
• 1 package round wonton wrappers
• My favorite dipping sauce
• 3TBS Soy Sauce
• 1TBS Hoisin Sauce
• 1/2tsp sesame oil
• 1 large clove garlic minced
• 1/2 inch piece fresh ginger minced
• 2 tsp orange juice

1. In a wok or large sautee pan add several Tbsp peanut oil sautee well drained leeks and when soft add ginger ,garlic and carrots stir frying.
2. when carrots are very soft add the greens(either bok choy or spinach.) along with the chestnuts. when greens are wilted put mixture in food processor and puree.
3. when mix is cool place 1/2-3/4TBSP of mix in center of a wrapper and moisten the edges with a dab of water and in a circular motion pinch the dough to make an open purse.
4. place completed shu mai in a steamer lined with old pieces of lettuce, kale... so the dough doesnt stick to the steamer. Steam for 5 min.
5. serve warm wioth your favorite dipping sauce.
6. These also freeze well.

peanut, leeks, garlic, ginger, carrots, choy, chestnuts, wonton wrappers, my favorite dipping sauce, soy sauce, hoisin sauce, sesame oil, clove garlic, ginger, orange juice

Taken from www.epicurious.com/recipes/member/views/vegetarian-shumai-1202341 (may not work)