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 Tbsp  rice vinegar
2 tsp  oriental sesame oil
  dumplings
1 Tbsp  minced fresh ginger
1   garlic clove, peeled
12 oz.  fresh asparagus, trimmed, quartered crosswise
1   8ounce can whole water chestnuts, drained
3   green onions, quartered
1 tsp  oriental sesame oil
1 tsp  soy sauce
1/4 tsp  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. 
 
 
 
-- 
(ID: 1963) Mirror: rec.food.recipes: Thu, Jul 21, 2005


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