Cuisinart TCS-60 manual Recipes, Asian Steamed Dumplings

RECIPES

ASIAN STEAMED DUMPLINGS

A Dim Sum favorite, our Steamed Dumplings make a wonderful appetizer.

Makes about 40

Preparation time: 35 – 40 minutes

(includes freezing time for meat) + 15 minutes steaming time

3ounces well-trimmed boneless pork chop, cut in 1/2 inch cubes

3 ounces peeled and deveined shrimp

About 6 – 8 large napa cabbage leaves (whole) to line the steamer

Dipping Sauce for Steamed Dumplings, p.12

5 ounces napa cabbage leaves, cut to fit the Cuisinart® food processor’s large feed tube

1clove garlic, peeled

2slices peeled fresh ginger, each about the size of a quarter

2green onions, trimmed and cut into 1-inch pieces 1-1/2 ounces drained water chestnuts

1tablespoon toasted pine nuts

1/2 jalapeño pepper, stemmed and seeded

1/4 cup fresh cilantro or Italian parsley leaves, loosely packed

1-1/2 tablespoons soy sauce (low sodium)

1tablespoon dry sherry 1-1/2 tablespoons cornstarch

1/2 teaspoon freshly ground black pepper

1package (about 50) wonton wrappers (3-inch square) Water to seal the dumplings

napa cabbage leaves and fresh cilantro for garnish

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 (4 mm) 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. Work with about 10 at a time. (If you try to do too many at a time, they will dry out.) Place a rounded teaspoon 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 • prot. 2g. •

sat. fat 0g • chol. 4 mg • sod. 67mg • fiber 0g

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