Wolfgang Puck BDRCRS007 manual Shrimp & Ginger Dumplings, Steamed Scallops with Asparagus Tips

HSN7C_RiceCooker09 5/28/09 5:47 PM Page 27

Shrimp & Ginger Dumplings

Makes 6 - 8 Servings

INGREDIENTS

1 pound large shrimp, peeled, deveined, and chopped

3 green onions, chopped

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

30 - 40 wonton wrappers

METHOD

1Combine the shrimp, onions, ginger, and soy sauce in the bowl of a food processor and pulse to form a coarse paste.

2Place a teaspoon of this mixture into the center of each wonton wrapper.

3Fold all the points of the wrapper towards the center. With damp fingers, crimp them together.

4Place 8 dumplings into each stackable Steamer Tray.

5Add 1 cup water to the Steamer/Rice Cooker Pot.

6Stack Steamers, Add Glass Lid and press COOK. Steam for 10 minutes.

TIP

Make a dipping sauce to serve with dumplings by mixing soy sauce, sesame oil, and a little brown sugar.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Steamed Scallops with

Asparagus Tips

Makes 4 Servings

INGREDIENTS

1 pound bay scallops

1/2 pound fresh asparagus tips 2 tablespoons peanut oil

1 teaspoon cornstarch

1 tablespoon chives, chopped 1/2 cup ginger lime dressing

METHOD

1Place ginger lime dressing in Steamer/Rice Cooker Pot and press COOK.

2Toss the scallops with oil and cornstarch.

3Place scallops in a Steamer Tray, sprinkle with chives.

4Place asparagus tips the other Steamer Tray. Stack them in Steamer/Rice Cooker Pot, add Glass Lid, and press COOK.

5Cook for 5 minutes.

6Layer the cooked scallops over asparagus tips on a platter and drizzle with hot dressing.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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