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1
tablespoon (15 mL) dry sherry
1/2 teaspoon (2 mL) toasted
sesame oil
1/4 teaspoon (1 mL) freshly ground
black pepper
1
package (about 50) wonton
wrappers (3-inch/7.5 cm square)
Water to seal the dumplings
Place tofu between triple thickness of
paper towels and set under a weight for
15 – 20 minutes to remove some of the
excess water. Prepare Dipping Sauce for
Dumplings in Cuisinart
®
Food Processor;
do not wash work bowl. Line Steamer
trays with lettuce leaves. Fill the Water
Reservoir and attach to the Steamer.
With the food processor running, drop
the garlic through the small feed tube;
process 5 seconds to chop. Add the
ginger and parsley; process 10 seconds
to chop. Scrape the work bowl. Add the
tofu; process until smooth, 15 – 20
seconds. Add 2 ounces (56g/mL) of the
spinach. Pulse to chop, 15 – 20 times;
scrape the work bowl. Repeat, and with
the final batch of spinach, add the water
chestnuts, pine nuts, soy sauce, sherry,
sesame oil and black pepper. Pulse to
combine well, 20 – 30 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, 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 30 (21% from fat) • carbo. 5g •
protein 1g • fat 1g • sat. fat 0g • chol. 1mg •
sodium 62 mg • fiber 1g
DIPPING SAUCE FOR DUMPLINGS
Try this Dipping Sauce as a marinade for
chicken or salmon, using your Cuisinart
Steamer.
Makes about 3/4 cup (175 mL).
Preparation: 5 minutes.
1
clove garlic, peeled
3
slices peeled fresh ginger, each
about the size of a quarter
2
green onions, trimmed and cut
into 1-inch (2.5 cm) pieces
2
tablespoons (25 mL) fresh
cilantro or parsley leaves, loosely
packed
1/3
cup (75 mL) soy or tamari
sauce (low sodium)
1/3
cup (75 mL) rice wine vinegar
(seasoned if available)
1
tablespoon (15 mL) lime juice
(freshly squeezed)
1
teaspoon (5 mL) toasted
sesame oil
1/4
teaspoon (1 mL) freshly ground
black pepper
Insert the metal blade in the Cuisinart
Food Processor. With the machine
running, drop the garlic through the
small feed tube and process 5 seconds
to chop. Add the ginger, green onions
and cilantro leaves; pulse to chop, 10 –
15 times. Combine the soy sauce, rice
wine vinegar, lime juice, and sesame oil.
With the machine running, add the liquid
through the small feed tube in a steady
stream. Add the pepper and process to
combine. Transfer to a jar for storage or
to a decorative bowl for serving with
Asian Steamed Dumplings or Steamed
Spinach Dumplings.
The Dipping Sauce may also be used as
®
a marinade for chicken, fish, shrimp,
pork or beef.
Nutritional analysis per 1/2 teaspoon (2 mL):
Calories 2 (34% from fat) • carbo. 0g •
protein 0g • fat 0g • sat. fat 0g • chol. 0mg •
sodium 45mg • fiber 0g
®
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