Newspapers / Elon University Student Newspaper / April 19, 2017, edition 1 / Page 7
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EDITION WEDNESDAY APRIL 19,2D17 7 CHINESE VEGETABLE DUMPLINGS In a large bowl, combine tofu, cabbage, carrots, mushrooms, basil, garlic, ginger and soy sauce. Mix well. To form the dumplings, place the dump ling wrapper in one hand and spoon in the filling with the other. Use water to wet the edges of the wrapper and fold together two corners, pressing the sides together to make a triangle shape. Heat vegetable oil in a frying pan and place dumpling evenly. Turn every few minutes until golden brown on both sides. Serve fresh with soy sauce, sweet chili sauce and basil for garnish. FRIED SWEET PLANTAINS 1/2 package firm tofu 11/2 cup shredded cabbage 1/2 cup shredded carrots 1/2 cup shiitake mushrooms, finely chopped 2tbsp basil, finely chopped 2 cloves garlic 2 tsp fresh ginger 2 tbsp soy sauce 1 package dumpling wrappers Vegetable oil for frying Peel plantains and cut them diagonally about Vi inch thick. Heat oil in a frying pan, covering the pan completely. Place plantains in frying pan, flipping every few minutes until both sides are brown. Add salt to taste. Vegetable oil 2 large, ripe plantains Salt (to taste)
Elon University Student Newspaper
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April 19, 2017, edition 1
7
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