Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce

I totally love these. I am such a fan of dumplings; they are my favorite chinese food. Now, I have found a recipe from the WW "Take-out Tonight" cookbook that are awesome!

I doubled the amount of filling for the dumplings, but I am now thinking that I could have gotten away with what the original recipe calls for.

Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
Serves: 15 (3 dumplings per serving)
Points: 2

Dipping Sauce Ingredients

6 tbsp lite soy sauce
1 1/2 tbsp rice vinegar
2 1/4 tsp minced peeled fresh ginger
1 garlic clove, minced
1 1/2 tsp sugar
1 1/2 tsp Asian (dark) sesame oil
1/8 tsp pepper

Dumpling Ingredients

2 tsp canola oil
1 tsp Asian (dark) sesame oil
2 tbsp minced peeled fresh ginger
3 garlic cloves, minced
1/2 pound shiitake mushrooms, thinly sliced (I used baby bellas)
3 cups shredded Chinese cabbage (I used a combination of Bok Choy & Nappa cabbage)
2 tbsp sake
3 scallions, chopped
1 carrot, shredded
1 tbsp lite soy sauce
45 (3-inch) round wonton wrappers (I could only find the rectangle shapped wrappers)

Instructions

1) To prepare the dipping sauce, combined the soy sauce, vinegar, ginger, garlic, sugar, sesame oil, and pepper in a small bowl; set aside.

2) To prepare the dumplings, heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola and sesame oil, then add the gingers and garlic. Stir-fry until fragrant, about 10 seconds. Stir in the mushrooms and cabbage, stir-fry until softened, about 3 minutes. Add the sake, and cook, stirring often, until the liquid evaporates, 3-4 minutes. Add the scallions and carrot; stir-fry until softened, about 2 minutes. Remove from the heat and stir in the soy sauce. Transfer to a large bowl and let cool 10 minutes.

3) Arrange 6 wonton wrappers on a work surface. Place 1 tsp of the vegetable mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold into half circles, pressing the edges to seal. Place the completed dumplings on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 45 dumplings.

4) Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add 10-12 dumplings to the skillet (don't overcrowd the pan or the dumplings won't brown) and cook until lightly browned on one side, 1 minute. Add 1/3 cup water to the skillet and cover it with a tight fitting lid. Reduce the heat to medium, and cook the dumplings until the liquid evaporates, 3-4 minutes. Transfer the dumplings, browned side up, to a serving tray. Serve with the dipping sauce.

Roasted Green Beans and Fresh Tomato

Okay, truth is, I really don't like tomatoes but the hubby does. So, I made this dish. When serving I went heavy on the green beans for me and heavy on the tomatoes for him.... We were both very happy.

This is a great side dish (that I found on the WW website) that really doesn't take long to make. However it tastes like it did!

Roasted Green Beans and Fresh Tomato
Serves: 4
Points: 0

Ingredients

3 sprays olive oil cooking spray
4 cups green beans, trimmed
2 cups grape tomatoes, or cherry tomatoes, cut in half (or quartered if large)
1/4 cup fresh basil, cut into ribbons, divided
2 tsp minced garlic, or less to taste
1/2 tsp table salt (I use kosher) or more to taste
1/4 tsp black pepper, freshly ground, or more to taste

1) Preheat over to 450 degrees. Coat a large roasting pan with cooking spray.

2) Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes

3) Meanwhile, in a medium bowl, combine tomatoes, 2 tbsp of basil, garlic, salt, & pepper and set aside.

4) When green beans are finished, remove from oven and spoon tomato mixture in pan. Toss thoroughly. Serve hot, room temperature, or chilled. Top with remaining 2 tbsp of basil.

Broccoli with Lemon-Garlic Crumbs

Over the years, my tastes have changed. For example, I like broccoli. Ask my mom and she would tell you that would have been an impossibility based on my vegetable likes/dislikes (mostly dislikes) during my childhood.

I found this dish on the WW website. This isn't your basic old steamed broccoli. I served this at dinner one Mother's Day (I believe) and it was a hit!

Broccoli with Lemon-Garlic Crumbs
Serves: 4
Points: 2

Ingredients

1 pound broccoli florets, fresh
1 tbsp unsalted butter
1 1/2 tsp minced garlic
1/2 cup dried bread crumbs, panko (Japanese bread crumbs)
1 tsp lemon zest
1/4 tsp table salt

1. Bring 1 inch of water to a boil in a large skillet. PLace broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain.

2. Meanwhile melt butter in a medium non-stick skillet over medium-low heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add panko bread crumbs, increase heat to medium and cook, stirring often, until lightly toasted, about 2 to 3 minutes.

3. Remove skillet from heat; stir in lemon zest and salt.

4. Spoon broccoli into a serving bowl and toss with crumbs.

Delish!

Pasta with Broccoli Rabe and Bolognese Sauce

Boy oh boy, is this good! If you're looking for a new pasta dish be sure to try this one out! I even will serve it with side of green beans to get even more veggies in! This recipe is also really good with lean ground turkey instead of beef. And if you don't like broccoli rabe, try using regular broccoli instead! Its just as good!

Pasta with Broccoli Rabe and Bolognese Sauce
Servings: 6
Points: 7

Ingredients
1/8 tsp table salt, for cooking pasta
2 tsp olive oil
1 cup onion(s), chopped
1 Tbsp minced garlic
3/4 pound uncooked lean ground beef (with 7% fat)
2 1/2 tsp fennel seed
28 oz canned crushed tomatoes, fire-roasted recommended
1/4 tsp table salt
1/2 small tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
1 pound broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces

Instructions
1) Bring a large pot of lightly salted water to a boil.

2) Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.

3)Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.

4) While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.

5) Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.