Cuisinart TCS-60 manual Our meatless version of this Dim Sum specialty

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 soft tofu

Dipping Sauce for Dumplings, p.12

Fresh lettuce leaves to line the steamer baskets

1clove garlic, peeled

2slices peeled ginger, each about the size of a quarter 1/4 cup Italian parsley leaves,

tightly packed

8ounces fresh spinach leaves (weigh after removing stems), washed and dried

3ounces drained water chestnuts

3 tablespoons toasted pine nuts

1tablespoon low-sodium soy sauce

1tablespoon dry sherry 1/2 teaspoon Asian sesame oil 1/4 teaspoon freshly ground

black pepper

1package (about 50) wonton wrappers (3-inch 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 proces- sor; 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 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. 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, 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 • prot. 1g • fat 1g •

sat. fat 0g • chol. 1mg • sod. 62 mg • fiber 1g

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