New Year's Dumpling Delight

New Year's Dumpling Delight Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Traditionally, the steamer basket is coated with oil to keep the dumplings from sticking. Here is a delightful alternative: Place each dumpling on a thinly sliced carrot "disk". When the dumplings come out of the steamer, each has its own little serving tray. You can make these dumplings ahead and freeze them.

Yield:

8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)

Recipe from

Nutritional Information

Calories 284
Caloriesfromfat 30 %
Fat 9.5 g
Satfat 3.1 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 12.6 g
Carbohydrate 35.6 g
Fiber 2.7 g
Cholesterol 30 mg
Iron 2.9 mg
Sodium 973 mg
Calcium 70 mg

Ingredients

Chili-Garlic Dipping Sauce:
1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon sesame oil
2 garlic cloves, minced
2 tablespoons green onion, minced
1 hot red chile, minced
Dumplings:
10 ounce ground pork
3 1/2 cups shredded Napa (Chinese) cabbage
1 1/4 cups thinly sliced leek (about 1 large)
3/4 cup minced green onion
1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon sake (rice wine) or sherry
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
40 won ton wrappers
2 large carrots, thinly sliced

Preparation

To prepare dipping sauce, combine first 7 ingredients. Cover and refrigerate.

To prepare dumplings, combine pork and next 10 ingredients (pork through black pepper) in a large bowl.

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons pork mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings, seam sides up, on carrot slices (cover loosely with a damp towel to keep them from drying).

Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; place on a platter. Keep warm. Repeat procedure with remaining dumplings. Serve with dipping sauce.

Note: If you don't have a steamer, use a heat-proof plate. Set it on top of a heat-proof bowl placed in the bottom of a pot filled with 2 inches of water. Cover and steam.

Note:

Ying Chang Compestine,

January 2002
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