HSN7C_RiceCooker09 5/28/09 5:47 PM Page 35
Veggie Dumplings
Makes 8 - 10 Servings
INGREDIENTS
1/2 pound firm tofu, drained and diced into
1/2 cup napa cabbage, shredded 1 small red pepper, chopped fine 1 green onion, chopped fine
2 teaspoons ginger, grated
1 tablespoon cilantro
2 tablespoons stir fry sauce
1 large egg beaten
30 small wonton wrappers Non stick spray
METHOD
1Combine all ingredients, except wonton wrappers, in a large bowl.
2Place a teaspoon of the filling into the center of each wrapper. Pull the 4 corners of the wonton wrapper to the center. Brush lightly with water and seal well. Repeat with remaining ingredients.
3Spray each stackable Steamer Tray with nonstick spray and then place dumplings into it.
4Add 1 cup of water to the Steamer/Rice Cooker Pot per each Steaming Tray used, add stackable Steamer Trays and add Glass Lid. Press COOK and set timer for 20 minutes.
5Serve hot with a dipping sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Steamed Clam Bake
Makes 2 Servings
INGREDIENTS
2 cups white wine 1/2 teaspoon salt 3 peppercorns
1 small onion, halved
3 lemon slices
1 1/2 pound lobster
6 creamer potatoes, quartered
2 ears of corn
1 pound steamer clams
METHOD
1Place the wine, salt, pepper, onion, and lemon slices in the Steamer/Rice Cooker Pot. Secure lid and press COOK
2Cook until mixture comes to a boil, about 15 minutes
3Place the clams in a stackable Steamer Tray, and place the potatoes and corn in the other one.
4Place the lobster head first into the Steamer/Rice Cooker Pot, then stack the 2 Steamer Trays and cover with Glass Lid.
5Set timer for 25 minutes. Then turn to KEEP WARM
6Serve with bibs and butter.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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