New Year's Dumpling Delight

Name: New Year's Dumpling Delight
Cook time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 1/2 cup low sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons lemon juice; 1 teaspoon sesame oil; 2 garlic cloves, minced; 2 tablespoons green onions, minced; 1 hot red pepper, monced; 10 ounces ground pork; 3 1/2 cups napa cabbage, shredded; 1 1/4 cups thinly sliced leeks (about 1 large); 3/4 cup green onion, monced; 1 cup shiitake mushroom caps, thinly sliced (about 3oz); 1 tablespoon fresh ginger, peeled, minced; 1 tablespoon low sodium soy sauce; 1 tablespoon sake (rice wine) or 1 tablespoon sherry wine; 1 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 40 wonton wrappers; 2 large carrots, thinly sliced

Submitted by Chef mariajane

"Traditionally, the steamer basket is coated with oil to keep the dumplngs from sticking. Here is a delightful alternative. Place each dumpling on a thinly sliced carrot "disk". When the dumplings come out of the steamer, each has it's own little serving tray. You can make these dumplings ahead and freeze them."

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Ready In:: 10mins
Ingredients:: 20
Serves:: 8

ingredients

FOR THE CHILI-GARLIC DIPPING SAUCE
¹⁄₂ cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon sesame oil
2 garlic cloves, minced
2 tablespoons green onions, minced
1 hot red pepper, monced
FOR THE DUMPLINGS
10 ounces ground pork
3 ¹⁄₂ cups napa cabbage, shredded
1 ¹⁄₄ cups thinly sliced leeks (about 1 large)
³⁄₄ cup green onion, monced
1 cup shiitake mushroom caps, thinly sliced (about 3oz)
1 tablespoon fresh ginger, peeled, minced
1 tablespoon low sodium soy sauce
1 tablespoon sake (rice wine) or 1 tablespoon sherry wine
1 teaspoon sesame oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper
40 wonton wrappers
2 large carrots, thinly sliced

directions

FOR THE DIPPING SAUCE:.
To prepare the dipping sauce, combine first 7 ingredients. Cover and refrigerate.
FOR THE DUMPLINGS:.
Combine pork and next 10 ingredients (pork through black pepper) in a large bowl).
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons pork 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. Place dumplings, seam sides up, on carrot slices (cover loosely with a damp towel to keep them from drying).
Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; place on a platter. Keep warm. Repeat procedure with remaining dumplings. Serve with dipping sauce.
NOTE: If you don't have a steamer, use a heat-proof plate. Set it on top of a heat-proof bowl placed in the bottom of a pot filled with 2-inches of water. Cover and steam.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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