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surface (starting with 2 rows of 3). Put
1 teaspoon (5 ml) of filling in the center of each
wrapper. Brush the edges of each wrapper
with water and then fold the wrapper in half,
sealing in the filling and also sealing together
the damp edges. Pull the edges on the long
side of the triangle together and seal. Continue
with remaining filling and wrappers. Toss the
dumplings very lightly with cornstarch as
they sit.
4. Lightly coat the tray with nonstick cooking
spray. Arrange half of the dumplings on the
tray inside the steamer. Secure lid.
5. Select Manual, set timer for 10 minutes and
press Start. Once timer expires, remove and
repeat with the second batch of dumplings.
6. Serve dumplings with a soy dipping sauce,
such as the Asian Dipping Sauce on page 21.
Nutritional information per serving (6 dumplings):
Calories 245 (25% from fat) • carb. 29g • pro. 17g • fat 7g
• sat. fat 2g • chol. 49mg • sod. 377mg
calc. 40mg • fiber 1g
Steamed Artichokes
Artichokes are a sure sign of spring.
Simply steamed, they are delicious with our
recipes for Bagna Cauda or a Creamy Herb Mayo
for dipping. Try one or both sauces for a
memorable first course.
Makes 4 servings
4
large globe artichokes
1. Trim artichokes to fit the steamer by first
cutting off the stems so the artichokes can sit
upright on the tray. Then trim 1 or 2 inches
(2.5 cm to 5.0 cm) off the top of the artichoke
so the lid can be secured. Remove rough
outer leaves and snip any remaining sharp
tips with scissors.
2. Once all the artichokes are trimmed, put them
on the tray inside the steamer. Secure lid.
Select Vegetable, adjust timer to 40 minutes
and press Start. Once time expires, test one
artichoke leaf to confirm it is tender. For
extra-large artichokes, an extra 5 minutes
might be necessary.
3. Serve artichokes immediately with melted
butter or the following dips: Bagna Cauda and
Creamy Herb Mayo. Once all leaves have been
removed, scrape the fuzzy choke and discard
to eat the heart.
Nutritional information per artichoke:
Calories 76 (2% from fat) • carb. 17g • pro. 5g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 152mg
calc. 71mg • fiber 9g
Steamed Pork Buns
These delicate breads are a classic dim sum
component and have quickly become
a favourite in our test kitchen.
Makes 12 buns
1
recipe Asian BBQ Ribs, recipe follows
1
teaspoon (5 ml) active dry yeast
¼
cup (59 ml) sugar
⁄
1
cups (325 ml) water, 110°F (43°C),
1
3
divided
4
cups (946 L) all-purpose flour, plus more
as needed, divided
¼
teaspoon (1 ml) baking soda
1
tablespoon (15 ml) canola oil
Nonstick cooking spray
1. Remove meat from ribs and shred well. Place
in a bowl and keep in refrigerator until ready
to use. If desired, reserve any juices from the
ribs after baking to moisten meat before filling.
⁄
2. In a large measuring cup filled with
1
3
(75 ml) of the warm water, dissolve the yeast
with a pinch of the sugar. Let stand until
foamy, about 5 to 10 minutes.
3. In the bowl of a Cuisinart
Stand Mixer fitted
®
with the dough hook attachment, combine
3 cups (710 ml) of the flour, remaining sugar,
baking soda and oil. Add the remaining cup of
water to the yeast.
4. Turn the mixer on the lowest speed and
slowly add the yeast mixture. Alternating,
add the remaining liquid with the remaining
cup of flour until both have been completely
incorporated and the dough begins to form
a ball. If necessary, add another 1 to 2
tablespoons (15 to 30 ml) of flour. Increase to
speed 2 and continue to knead dough until it
is smooth and springy to the touch, about 10
minutes.
5. Place the dough into an oiled bowl, flipping
to coat, and cover tightly with plastic wrap.
Let the dough rest at room temperature until
14
doubled in size, about 1 hour.
6. Once rested, lightly flour the work surface and
roll the dough into a log, about 16 inches
(41 cm) in length. Cut the log into 16 equal
pieces, about 2 ounces (57 g) each.
7. Working with one piece of dough at a time
and keeping the rest covered with a damp
cloth, roll each piece of dough into a very flat
round, about 6 inches (15 cm) in diameter. Fill
the center with 3 tablespoons (45 ml) of the
shredded pork. It may seem like a lot, but the
dough will stretch as you pull it around the
filling. Gather the dough up and around the
filling by pleating along the edges. Pinch the
pleats together, making a little neck on the
bun, and twist firmly to seal. Place the bun
on wax paper and cover with a damp cloth.
Repeat with remaining dough and filling until
all buns have been made.
8. Lightly coat the steaming tray with nonstick
cooking spray and put six buns onto the tray
inside the steamer. Secure lid. Select Manual,
set timer to 30 minutes and press Start. Once
the timer expires, remove buns and repeat
with remaining buns.
9. Serve immediately.
Nutritional information per bun:
Calories 589 (40% from fat) • carb. 62g • pro. 29g
• fat 26g • sat. fat 8g • chol. 85mg • sod. 1134mg
cup
• calc. 40mg • fiber 1g
Asian BBQ Ribs
These delicious ribs are great as a filling for our
Steamed Pork Buns or try them on their own.
Makes about 4 to 6 as a main course and up to
12 appetizer servings
Marinade:
1
cup (250 ml) hoisin sauce
½
cup (125 ml) soy sauce
1
tablespoon (15 ml) yuzu* or
fresh lime juice
1
tablespoon (15 ml) mirin
1
tablespoon (15 ml) fish sauce
1
1–to-2 inch (2.5 to 5.0 cm) piece of
ginger, peeled
2
garlic cloves, peeled
½
cup (125 ml) brown sugar
¼
cup (60 ml) grapeseed oil
Rack baby back ribs, about 3 pounds
(1.36 kg), cut into individual ribs
1. Put ingredients into a blender jar in the order
listed and blend on high until completely
homogenous.
2. Put prepped ribs in a stainless bowl and coat
completely with the marinade. Cover and
refrigerate overnight.
3. When ready to cook, place individual ribs on
the baking tray of a Cuisinart
Toaster Oven.
®
Reserve remaining marinade. (Marinade must
be boiled for at least 5 minutes before using.)
4. Set oven to convection bake at 375°F (190°C)
for 45 minutes. Once time expires, reduce
temperature to 250°F (120°C) for 1 additional
hour.
5. Serve immediately, or, if using as filling for
Steamed Pork Buns, remove all meat from the
bones and shred well with a fork. If mixture
seems dry, boil reserved marinade and add to
shredded pork 1 tablespoon (15 ml) at a time
until coated, but not wet.
* Yuzu is a Japanese citrus fruit that is quite sour.
Yuzu juice can be found at Japanese grocery
stores or gourmet food shops.
Nutritional information per serving (based on 12 servings):
Calories 395 (51% from fat) • carb. 26g • pro. 23g
• chol. 78mg • fat 23g • sat. fat 7g • sod. 853mg
calc. 36mg • fiber 0g.
Greek Stuffed
Cabbage Leaves with
Egg-Lemon Sauce
These Greek-style cabbage leaves stay perfectly
intact when cooked in the steamer. Plus, no
need to fuss over how much liquid to add to the
cooking pot, like in the traditional method made
on the stove.
Makes about 18 stuffed cabbage leaves
Makes about 1 cup (250 ml) of sauce
Stuffed Cabbage:
1
small head cabbage, about 1 pound
(454 g), trimmed to fit inside the cooking
pot
2
tablespoons (30 ml) olive oil, divided
1
small bunch scallions, trimmed and
thinly sliced (about 5 scallions)
15
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