Steamed Yukon Potato And Broccoli Dumplings Everyone loves dumplings and these won't disappoint anyone with the incredible combination of flavor. Even kids who refuse to eat their broccoli will enjoy these. Yukon potatoes give these dumplings an extra rich creamy flavor but you can substitute Idaho or red potatoes if you're in a pinch. Makes 12 Servings (36 Dumplings)
	Ingredients: 1 teaspoon sea salt, plus additional for seasoning 1/4 cup plain, low-fat soy milk 1 tablespoon soy margarine 1 pound Yukon Gold potatoes, scrubbed and diced Freshly ground black pepper 36 round wonton wrappers 1/2 cup broccoli florets Roasted Tomato and White Truffle Coulis, for serving 1/2 cup whole spinach leaves 1 teaspoon red miso
	Instructions: 11. In a medium saucepan, bring 2 quarts of water with 1 teaspoon of sea salt to a boil. Add the potatoes and boil for 15 minutes, or until cooked through. Drain and set aside. 2. Bring another pot of water to a boil and blanch the broccoli florets and spinach leaves for 2 minutes. Drain and chill in ice water to keep their vibrant color. 3. In a mixing bowl, mash the potatoes with a fork. Finely chop the broccoli florets and spinach leaves and combine with the potatoes. Add the miso, soy milk, margarine, and salt and pepper to taste. 4. Place a wonton wrapper on a clean surface. Pat water around the edges. Place a teaspoon of the potato mixture in the center and fold over. Press firmly to seal. Use a fork to pinch the ends together forming half moon shaped dumplings. Repeat with the remaining dumplings. Keep refrigerated until needed. 5. To cook, place the cold dumpling in boiling water for 3 minutes. Drain and serve with Roasted Tomato and White Truffle Coulis.

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