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ASIAN STEAMED DUMPLINGS
A Dim Sum favourite, our Steamed
Dumplings make a wonderful appetizer.
Makes about 40.
Preparation time: 35 – 40 minutes
(includes freezing time for meat)
+ 15 minutes steaming time.
3
ounces (84g/mL) well-trimmed
boneless pork chop, cut in 1/2
inch (1.25 cm) cubes
3
ounces (84g/mL) peeled and
deveined shrimp
About 6 – 8 large Napa cabbage leaves
(whole) to line the steamer
Dipping Sauce for Steamed Dumplings, p.13
5
ounces (150g/mL) Napa cabbage
leaves, cut to fit the Cuisinart
food processor's large feed tube
1
clove garlic, peeled
2
slices peeled fresh ginger, each
about the size of a quarter
2
green onions, trimmed and cut
into 1-inch (2.5 cm) pieces
1-1/2 ounces (42g/mL) drained water
chestnuts
1
tablespoon (15 mL) toasted pine
nuts
1/2
jalapeño pepper, stemmed and
seeded
1/4
cup (50 mL) fresh cilantro or flat
parsley leaves, loosely packed
1-1/2 tablespoons (25 mL) soy or
tamari (low sodium)
1
tablespoon (15 mL) dry sherry
1-1/2 tablespoons (25 mL) cornstarch
1/2
teaspoon (2 mL) freshly ground
black pepper
1
package (about 50) wonton
wrappers (3-inch/7.5 cm square)
Water to seal the dumplings
Napa cabbage leaves and fresh
cilantro for garnish
12
Fill the Water Reservoir of the steamer.
Line a baking sheet with plastic wrap.
Lay the pork cubes and shrimp on the
lined pan in a single layer. Freeze for 20
minutes. Line the Steamer Trays with the
6 – 8 Napa cabbage leaves in a single
layer; set aside. Fill the Water Reservoir
and attach to the Steamer. Prepare
Dipping Sauce in Cuisinart ® Food
Processor – do not wash work bowl.
Insert the medium (4mm) slicing disc in
Food Processor. Arrange the cut
cabbage in the large feed tube; use
medium pressure to slice. Remove and
reserve. Insert the metal blade. With the
machine running, drop the garlic clove
through the small feed tube. Process 5
seconds to chop. Add the ginger, green
®
onions, water chestnuts, jalapeño, and
cilantro. Pulse to chop, 5 – 10 times. Add
the slightly frozen pork cubes and shrimp.
Pulse to chop, 20 – 30 times. Add the
reserved sliced Napa cabbage. Pulse to
combine, 10 times. Add the pine nuts,
soy, sherry, cornstarch, and ground
pepper; pulse to combine, 10 times.
Remove and reserve.
Lay the wonton wrappers on a clean, dry
work surface. (About 10 at a time is a
good number to work with. If you try to
do too many at a time, they will dry out.)
Place a rounded teaspoon (5 mL) of the
filling in the center of each wonton. One
at a time, lightly brush the edges of each
wrapper with water. Gather the 4 corners
together and pinch to seal, then pinch the
open sides to seal. Repeat until all the
filling has been used. Arrange the sealed
dumplings on the leaf lined steamer trays,
about 20 per level.
Wrap and refrigerate remaining wrappers
for another use.
Assemble the steamer and steam the
dumplings for 15 minutes. Turn off
steamer and unplug; let sit 1 minute.
Carefully lift off the steamer lid, transfer
the dumplings to a platter lined with fresh
Napa cabbage leaves, and garnish with a
few sprigs of cilantro. Put the dipping
sauce in a small decorative bowl on or
next to the platter.
Nutritional Analysis per dumpling:
without dipping sauce
Calories: 31g (15% from fat) • carbo. 5g •
protein 2g sat. fat 0g • chol. 4 mg •
sodium 67mg • fiber 0g
STEAMED SPINACH DUMPLINGS
Our meatless version of this Dim Sum
specialty.
Makes about 40.
Preparation time: 35 – 40 minutes
(includes weighting time for tofu)
+ 15 minutes steaming time.
8
ounces (250g/mL) soft tofu
(1/2 Pkg.)
Dipping Sauce for Dumplings, p.13
Fresh lettuce leaves to line the
steamer baskets
1
clove garlic, peeled
2
slices peeled ginger, each about
the size of a quarter
1/4 cup (50 mL) flat parsley leaves,
tightly packed
8
ounces (250g/mL) fresh spinach
leaves (weigh after removing
stems), washed and dried
3
ounces (84g/mL) drained water
chestnuts
3
tablespoons (45 mL) toasted
pine nuts
1
tablespoon (15 mL) low-sodium
soy sauce or tamari
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