Cuisinart TCS-60C - Manual (Page 11)

11
RECIPES
ASIAN STEAMED DUMPLINGS
A Dim Sum favorite, our Steamed Dumplings make a wonderful appetizer.
Makes about 40
Preparation time: 35 – 40 minutes
(includes freezing time for meat) + 15 minutes steaming time
3 ounces well-trimmed boneless pork chop, cut in
1/2 inch cubes
3 ounces peeled and deveined shrimp
About 6 – 8 large napa cabbage leaves (whole) to line
the steamer
Dipping Sauce for Steamed Dumplings, p.12
5
ounces napa cabbage leaves, cut to fit the Cuisinart ®
food processor’s large feed tube
1 clove garlic, peeled
2 slices peeled fresh ginger, each about the size of
a quarter
2 green onions, trimmed and cut into 1-inch pieces
1-1/2 ounces drained water chestnuts
1 tablespoon toasted pine nuts
1/2 jalapeño pepper, stemmed and seeded
1/4 cup fresh cilantro or Italian parsley leaves, loosely
packed
1-1/2 tablespoons soy sauce (low sodium)
1 tablespoon dry sherry
1-1/2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 package (about 50) wonton wrappers (3-inch square)
Water to seal the dumplings
napa cabbage leaves and fresh cilantro for garnish
Fill the water reservoir of the steamer. Line a baking sheet with
plastic wrap. Lay the pork cubes and shrimp on the lined pan in
a single layer. Freeze for 20 minutes. Line the steamer trays with
the 6 – 8 napa cabbage leaves in a single layer; set aside. Fill
the water reservoir and attach to the steamer. Prepare Dipping
Sauce in Cuisinart
® food processor – do not wash work bowl.
Insert the medium (4 mm) slicing disc in food processor.
Arrange the cut cabbage in the large feed tube; use medium
pressure to slice. Remove and reserve. Insert the metal blade.
With the machine running, drop the garlic clove through the
small feed tube. Process 5 seconds to chop. Add the ginger,
green onions, water chestnuts, jalapeño, and cilantro. Pulse to
chop, 5 – 10 times. Add the slightly frozen pork cubes and
shrimp. Pulse to chop, 20 – 30 times. Add the reserved sliced
napa cabbage. Pulse to combine, 10 times. Add the pine nuts,
soy, sherry, cornstarch, and ground pepper; pulse to combine,
10 times. Remove and reserve.
Lay the wonton wrappers on a clean, dry work surface. Work
with about 10 at a time. (If you try to do too many at a time, they
will dry out.) Place a rounded teaspoon of the filling in the center
of each wonton. One at a time, lightly brush the edges of each
wrapper with water. Gather the 4 corners together and pinch to
seal, then pinch the open sides to seal. Repeat until all the filling
has been used. Arrange the sealed dumplings on the leaf-lined
steamer trays, about 20 per level.
Wrap and refrigerate remaining wrappers for another use.
Assemble the steamer and steam the dumplings for 15 minutes.
Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
steamer lid, transfer the dumplings to a platter lined with fresh
napa cabbage leaves, and garnish with a few sprigs of cilantro.
Put the dipping sauce in a small decorative bowl on or next
to the platter.
Nutritional analysis per dumpling
without dipping sauce:
Calories: 31g (15% from fat) • carbo. 5g • prot. 2g. •
sat. fat 0g • chol. 4 mg • sod. 67mg • fiber 0g
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 11