Cuisinart TCS-60C manual Dipping Sauce for Dumplings

1tablespoon (15 mL) dry sherry 1/2 teaspoon (2 mL) toasted

sesame oil

1/4 teaspoon (1 mL) freshly ground black pepper

1package (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

3slices peeled fresh ginger, each about the size of a quarter

2green onions, trimmed and cut into 1-inch (2.5 cm) pieces

2tablespoons (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)

1tablespoon (15 mL) lime juice (freshly squeezed)

1teaspoon (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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