If you have a standard bamboo steamer, you'll need to cook the dumplings in two batches; with a two-tiered bamboo steamer, though, you can steam all of them at once. If you don't have a bamboo steamer, you can use a wok, vegetable steamer, and pie plate (see page 254 for instructions). Each dumpling cooks atop a carrot slice; the carrots prevent the dumplings from sticking to the steamer, and they serve as edible "trays." If the dumplings are touching in the basket, they may stick together once cooked.
Cooking Light MAY 2005
To prepare sauce, combine the first 5 ingredients.
To prepare dumplings, heat oil in a medium nonstick skillet over medium-high heat. Add leek and 1 tablespoon ginger; sauté 3 minutes. Remove from heat. Combine leek mixture, mirin, salt, black pepper, and shrimp, stirring well.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon shrimp 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.
Add water to a wok or large skillet to a depth of 1 inch; bring to a boil. Line a bamboo steamer with 15 carrot slices; arrange 15 dumplings on top of carrot slices. Cover with steamer lid. Place steamer in pan; steam dumplings 12 minutes. Remove dumplings from steamer; cover and keep warm. Repeat procedure with the remaining carrot slices and dumplings. Serve with sauce.
Go to full version of