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Steamed Dumplings with Dipping Sauce

23 April

Ingredients:
1 package dumpling wraps
¾ pound ground chicken, pork, or turkey (or leftover roast chicken or turkey)
½ cup shredded Napa cabbage (if making vegetarian version)
5-6 shitake mushrooms, chopped
3 cloves garlic, minced
1 thumb-size piece of ginger, grated
3 spring onions, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
1/4 teaspoon pepper
2 tablespoons soy sauce
1 egg

Dipping Sauce:
¼ cup soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon fish sauce
2 teaspoons sugar
squeeze of fresh lime juice
optional – fresh-cut chilies, or ½ teaspoon cayenne pepper

Prep Work:

1. Place a steamer or bamboo steamer on the stove. Line it with a banana leaf if you have them.

2. Place the first 8 ingredients in a food processor and pulse to create the filling.  Or simply mix all 8 ingredients in a mixing bowl until well blended. If making vegetarian ones, omit the meat and add ½ cup shredded Napa cabbage instead.

Directions:

1. Wrapping 6-8 dumplings at a time, lay out won ton wrappers on a clean working surface. You will also need a small dish of water. Spoon a little of the filling into the middle of each wrapper, then dip your fingers in the water and run them around the outside of the wrapper to moisten it.

2. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water.  Pinch along the seal to create a decorative edge. Gently push down the dumpling to make it “sit”.  Set the finished dumplings on a plate dusted with a little cornstarch or flour.

3. To steam the dumplings, place dumplings in a steamer on high heat for 15-20 minutes.

4. While dumplings are steaming, stir all the dipping sauce ingredients together. Do a taste test, adding more lime if needed or sugar if you want it sweeter.

5. When dumplings are cooked, remove from steamer and serve immediately.

Optional last step – For chewier dumplings (goyza/potstickers) set a frying pan over medium heat with 1 tablespoon oil. Briefly fry steamed dumplings to brown bottom and sides.  Note – they will brown quickly.

Makes 4-5 dumplings

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