Steamed Vegetable Dumplings

8  ounces		firm tofu
1  cup		mung bean sprouts
4		medium uncooked scallion(s), white and green parts
2		large uncooked carrot(s),s peeled and grated
1		clove(s) (medium) garlic clove(s), minced
1  ounce		ginger root, 1-inch, minced
3  tablespoons		soy sauce
24		item(s) wonton wrapper(s)s

Tip: For nutritional information on all the ingredients in Steamed Vegetable Dumplings just click on each ingredient name. Then adjust the serving size for any Steamed Vegetable Dumplings ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mash tofu in a bowl. Chop bean sprouts and green parts of scallions and add to tofu. Add carrots, garlic, ginger and soy sauce. Mix thoroughly.

To stuff dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in center of skin and fold and seal edges closed. Repeat until all filling is used; set aside.

To make Soy Dipping Sauce: Mince white parts of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil and sesame seeds.

To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar and salt. Add water and 2 teaspoons toasted sesame oil and blend well.

Heat water in bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.