JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE

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JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE

 

 

The dumplings can be assembled and chilled up to eight

hours before steaming.

 

Dipping sauce

1/3 cup soy sauce

1 green onion, very thinly sliced

2 tablespoons rice vinegar

2 teaspoons oriental sesame oil

 

Dumplings

1 tablespoon minced fresh ginger

1 garlic clove, peeled

12 ounces fresh asparagus, trimmed, quartered

crosswise

1 8-ounce can whole water chestnuts, drained

3 green onions, quartered

1 teaspoon oriental sesame oil

1 teaspoon soy sauce

1/4 teaspoon coarse kosher salt

 

All purpose flour

36 wonton wrappers

 

Romaine lettuce leaves

 

For dipping sauce:

Stir all ingredients in small bowl to blend.

 

For dumplings:

Finely mince ginger and garlic in food processor. Add

asparagus and next 5 ingredients; using on/off turns,

process until asparagus is finely chopped but not

pureed.

 

Sprinkle baking sheet with flour. Place 1 wonton

wrapper on work surface. Spoon 2 teaspoons asparagus

mixture into center. Moisten edges of wrapper with

water; gather corners together over filling. Twist

edges of wrapper together, enclosing filling

completely. Place dumpling on baking sheet. Repeat

with remaining wrappers and filling. (Sauce and

dumplings can be made 8 hours ahead. Cover separately

and chill.)

 

Place steamer rack in large pot. Pour enough water

into pot to reach depth of 1/2 inch. Line steamer rack

with lettuce leaves. Bring water to simmer. Working in

batches, arrange dumplings side by side (but not

touching) on rack. Cover and steam 15 minutes.

 

Serve dumplings with dipping sauce.

 

Makes 36.

 

 

Bon Appétit

March 2003

 

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