New Year's Dumpling Delight

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 30%
  • Fat: 9.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 12.6g
  • Carbohydrate: 35.6g
  • Fiber: 2.7g
  • Cholesterol: 30mg
  • Iron: 2.9mg
  • Sodium: 973mg
  • Calcium: 70mg

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

  1. To prepare dipping sauce, combine first 7 ingredients. Cover and refrigerate.
  2. To prepare dumplings, combine pork and next 10 ingredients (pork through black pepper) in a large bowl.
  3. 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).
  4. 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.
  5. 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.
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