Fatfree chinese dumplings (Question about Shirataki)

[Guest guest]

I was wondering if anyone here eats Shirataki noodles?--- On Fri, 4/25/08, Janet Coe Hammond <janetcoe wrote:Janet Coe Hammond <janetcoeRe: Fatfree chinese dumplings Date: Friday, April 25, 2008, 10:27 PMLooks great - thanks, Sue!!- "Sue in NJ" <sue_in_nj<Undisclosed-Recipient:;>Friday, April 25, 2008 7:02 AM Fatfree chinese dumplings> This was posted to the Low Fat Good Cooking list today by a lady named> Mrs. Nicky. These would probably

be great to make in the steamer, too.> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~>> Fatfree Chinese dumplings>> Ingredients:> Two cups shredded veggies. Mixture of: mostly cabbage or bok choy,> with carrots, mushrooms, onion, whatever to taste. Pre-packaged> coleslaw mix works surprisingly well.>> soy sauce> water> vinegar (white or rice)> coupla dozen wonton/dumpling skins ( I think these are just flour and> water)> garlic (fresh, chopped fine, or powdered)> ginger (fresh, chopped fine, or powdered)> small bowl with water for dipping> optional: Tbsp Hunan chili paste, Tbsp plum sauce> or maybe tsp black bean sauce, tsp five spice powder or> other> flavoring (use *one*)>> Make the dipping sauce first and let it sit. Mix equal parts soy> sauce and vinegar, about 1/8 cup per

person. Mix equal parts garlic> and ginger, about a clove's worth per person.>> Stir-fry vegetable mix in a small bit of water and soy sauce.> If you have it, add your favorite optional flavoring. I like chili> paste.> Stir until translucent. Mix will taste sorta raw.>> To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin> (experiment until you find the right amount.) Crunch the dumpling> into a nice shape and dip the end into the small bowl to seal it.>> Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are> done when they crinkle up and turn translucent.>>> --->> Check out our recipe files at http://www.fatfreevegan.com . > Links>>>---Check out our recipe files at

http://www.fatfreevegan.com .

[Guest guest]

Yep!

Hard to find them in the soup, though

lc carol

 

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Veggiegirl

Friday, April 25, 2008 19:41 PM

Re: Fatfree chinese dumplings (Question about Shirataki)

 

 

 

 

I was wondering if anyone here eats Shirataki noodles?

[Guest guest]

Veggiegirl wrote:

> I was wondering

> if anyone here eats Shirataki noodles?

 

Nope. I hear they taste weird, and have a weird texture, and since we

aim to eat *more* carbs rather than fewer around here, I don't see the

point.

 

Serene

[Guest guest]

Yes, daily. They're filling and so I find them useful

in my CRON (Calorie Restriction with Optimum Nutrition

http://www.calorierestriction.org ) practice. Also, I

eat gluten-free, so they fill that gap too. I get 'em

on-line at

 

http://www.vegandonelight.com/recommends/miraclenoodles

 

in all shapes and sizes. They only seem strange the

first few times.

-Erinhttp://www.zenpawn.com/vegblog

 

- Veggiegirl Friday, April 25, 2008 10:41 PMRe: Fatfree chinese dumplings (Question about Shirataki)I was wondering if anyone here eats Shirataki noodles?

[Guest guest]

Actually, shirataki sound sorta interesting, but I haven't tried them yet.

About.com Health's Disease and Condition content is reviewed by our Medical Review Board

Shirataki noodles were originally developed in Asia, but they have recently come to the attention of people around the world. Because these noodles are almost totally a beneficial type of fiber, they have almost no "bad" carbohydrates. There are some indications that they may have other health benefits as well.

How Shirataki Noodles Are Made: Shirataki comes from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia, and given many names in different places, including Konnyaku potato (or just konnyaku), konjac, konjaku, elephant yam (although as far as I can tell, they are not related to any other plant commonly called “yam”), and others. The fiber is also known as glucomannan.

Benefits of Shirataki Noodles: There is some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol control and weight loss (see this report). It also contributes to fiber intake, and can be a substitute for starchy noodles.

 

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Serene

Friday, April 25, 2008 8:12 PM

Re: Fatfree chinese dumplings (Question about Shirataki)

 

 

Veggiegirl wrote:> I was wondering> if anyone here eats Shirataki noodles?Nope. I hear they taste weird, and have a weird texture, and since we aim to eat *more* carbs rather than fewer around here, I don't see the point.Serene

[Guest guest]

http://livinlavidalocarb.blogspot.com/2006/03/shirataki-noodles-low-carb-blessing-or.html

 

 

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Erin

Friday, April 25, 2008 8:19 PM

Re: Fatfree chinese dumplings (Question about Shirataki)

 

 

 

Yes, daily. They're filling and so I find them useful

in my CRON (Calorie Restriction with Optimum Nutrition

http://www.calorierestriction.org ) practice. Also, I

eat gluten-free, so they fill that gap too. I get 'em

on-line at

 

http://www.vegandonelight.com/recommends/miraclenoodles

 

in all shapes and sizes. They only seem strange the

first few times.

-Erinhttp://www.zenpawn.com/vegblog

 

- Veggiegirl Friday, April 25, 2008 10:41 PMRe: Fatfree chinese dumplings (Question about Shirataki)I was wondering if anyone here eats Shirataki noodles?