Cuisinart TCS-60C manual Asian Steamed Dumplings, Steamed Spinach Dumplings

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.

3ounces (84g/mL) well-trimmed boneless pork chop, cut in 1/2 inch (1.25 cm) cubes

3ounces (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

5ounces (150g/mL) 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 (2.5 cm) pieces

1-1/2 ounces (42g/mL) drained water chestnuts

1tablespoon (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)

1tablespoon (15 mL) dry sherry 1-1/2 tablespoons (25 mL) cornstarch 1/2 teaspoon (2 mL) freshly ground

black pepper

1package (about 50) wonton wrappers (3-inch/7.5 cm 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 (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.

8ounces (250g/mL) soft tofu (1/2 Pkg.)

Dipping Sauce for Dumplings, p.13 Fresh lettuce leaves to line the steamer baskets

1clove garlic, peeled

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

1/4 cup (50 mL) flat parsley leaves, tightly packed

8ounces (250g/mL) fresh spinach leaves (weigh after removing stems), washed and dried

3ounces (84g/mL) drained water chestnuts

3tablespoons (45 mL) toasted pine nuts

1tablespoon (15 mL) low-sodium soy sauce or tamari

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