Gingered Tempeh Wonton (Steamed)

• 8 oz. pre-cooked tempeh, grated
• finely minced
• 2 tbsp. good soy sauce
• 1/2 cup vegetable stock
• 1/2 tsp. Chinese (hot) sesame oil
• 1 tbsp. cornstarch
• 1 tsp. honey
• 1 cup finely chopped green onions
• 1 cup finely chopped mushrooms
• 2 tsp. minced ginger root
• 1 pkg. wonton skins (3-inch size)

1. Combine half of the tempeh with soy sauce, water, oil, honey and cornstarch in blender and puree.
2. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix.
3. Take 1 rounded tsp.
4. of this filling and place in center of wonton skin; moisten the outer rim and fold in half, pressing the edges to seal.
5. Steam for 8 minutes.
6. Serve with sweet and sour sauce.

soy sauce, vegetable stock, chinese, cornstarch, honey, green onions, mushrooms, ginger root, wonton skins

Taken from www.foodgeeks.com/recipes/3891 (may not work)