Steamed Dumplings
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 24 dumplings
Ingredients
- ½ cup dried wakame
- 1 ½ cups frozen shelled edamame, cooked according to package instructions until tender
- ¼ cup minced green onion (both white and green parts)
- 1 teaspoon peeled and minced fresh ginger
- 1 teaspoon mirin (sweetened sake)
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 egg, lightly beaten
- Fine sea salt and freshly ground black pepper
- 24 round Gyoza or wonton wrappers (buy the thinnest you can find)
- Ponzu sauce for serving or sauce of your choice
Procedure
Place the wakame in a medium bowl and cover with very hot water. Set aside to soak for 30 minutes to rehydrate. Transfer to a fine sieve and rinse with cool water. Drain well and coarsely chop. Set aside.
Place the edamame in another large bowl and, using a fork, roughly mash into a coarse texture. Add the chopped wakame, green onion, ginger, mirin, sugar, soy sauce, sesame oil, and egg then sprinkle with a large pinch of sea salt and a generous amount of black pepper. Gently, but thoroughly mix to combine all ingredients well.
Sprinkle a little flour on a large shallow tray or baking sheet and keep it near your work surface. Place about 2 teaspoons of the filling in the center of a wrapper, then moisten the edge of the wrapper with a little water and fold over to form a semi-circle. Press the seam firmly to seal while, at the same time, pressing out any air bubbles. Set aside on the prepared tray. Make the remaining 23 dumplings in the same way.
Set up a steamer. Lightly oil the steamer plate or line with cabbage or lettuce leaves or a lightly oiled parchment round. Arrange the dumplings in the steamer, leaving a little space in between them so that they do not stick together, and steam for about 10 minutes. Depending on your steaming set up you may need to steam them in batches. Serve piping hot with Ponzu sauce.
Variation: For a non-vegetarian version replace the wakame with 1 cup additional chopped green onions or leeks and replace the edamame with 1 ½ cups ground pork—the remaining ingredients and procedures remain the same. You can also use these dumplings to make pot-stickers.
Place the edamame in another large bowl and, using a fork, roughly mash into a coarse texture. Add the chopped wakame, green onion, ginger, mirin, sugar, soy sauce, sesame oil, and egg then sprinkle with a large pinch of sea salt and a generous amount of black pepper. Gently, but thoroughly mix to combine all ingredients well.
Sprinkle a little flour on a large shallow tray or baking sheet and keep it near your work surface. Place about 2 teaspoons of the filling in the center of a wrapper, then moisten the edge of the wrapper with a little water and fold over to form a semi-circle. Press the seam firmly to seal while, at the same time, pressing out any air bubbles. Set aside on the prepared tray. Make the remaining 23 dumplings in the same way.
Set up a steamer. Lightly oil the steamer plate or line with cabbage or lettuce leaves or a lightly oiled parchment round. Arrange the dumplings in the steamer, leaving a little space in between them so that they do not stick together, and steam for about 10 minutes. Depending on your steaming set up you may need to steam them in batches. Serve piping hot with Ponzu sauce.
Variation: For a non-vegetarian version replace the wakame with 1 cup additional chopped green onions or leeks and replace the edamame with 1 ½ cups ground pork—the remaining ingredients and procedures remain the same. You can also use these dumplings to make pot-stickers.
Steamed Dumplings
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 24 dumplings
Ingredients
- ½ cup dried wakame
- 1 ½ cups frozen shelled edamame, cooked according to package instructions until tender
- ¼ cup minced green onion (both white and green parts)
- 1 teaspoon peeled and minced fresh ginger
- 1 teaspoon mirin (sweetened sake)
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 egg, lightly beaten
- Fine sea salt and freshly ground black pepper
- 24 round Gyoza or wonton wrappers (buy the thinnest you can find)
- Ponzu sauce for serving or sauce of your choice
Procedure
Place the wakame in a medium bowl and cover with very hot water. Set aside to soak for 30 minutes to rehydrate. Transfer to a fine sieve and rinse with cool water. Drain well and coarsely chop. Set aside.
Place the edamame in another large bowl and, using a fork, roughly mash into a coarse texture. Add the chopped wakame, green onion, ginger, mirin, sugar, soy sauce, sesame oil, and egg then sprinkle with a large pinch of sea salt and a generous amount of black pepper. Gently, but thoroughly mix to combine all ingredients well.
Sprinkle a little flour on a large shallow tray or baking sheet and keep it near your work surface. Place about 2 teaspoons of the filling in the center of a wrapper, then moisten the edge of the wrapper with a little water and fold over to form a semi-circle. Press the seam firmly to seal while, at the same time, pressing out any air bubbles. Set aside on the prepared tray. Make the remaining 23 dumplings in the same way.
Set up a steamer. Lightly oil the steamer plate or line with cabbage or lettuce leaves or a lightly oiled parchment round. Arrange the dumplings in the steamer, leaving a little space in between them so that they do not stick together, and steam for about 10 minutes. Depending on your steaming set up you may need to steam them in batches. Serve piping hot with Ponzu sauce.
Variation: For a non-vegetarian version replace the wakame with 1 cup additional chopped green onions or leeks and replace the edamame with 1 ½ cups ground pork—the remaining ingredients and procedures remain the same. You can also use these dumplings to make pot-stickers.
Place the edamame in another large bowl and, using a fork, roughly mash into a coarse texture. Add the chopped wakame, green onion, ginger, mirin, sugar, soy sauce, sesame oil, and egg then sprinkle with a large pinch of sea salt and a generous amount of black pepper. Gently, but thoroughly mix to combine all ingredients well.
Sprinkle a little flour on a large shallow tray or baking sheet and keep it near your work surface. Place about 2 teaspoons of the filling in the center of a wrapper, then moisten the edge of the wrapper with a little water and fold over to form a semi-circle. Press the seam firmly to seal while, at the same time, pressing out any air bubbles. Set aside on the prepared tray. Make the remaining 23 dumplings in the same way.
Set up a steamer. Lightly oil the steamer plate or line with cabbage or lettuce leaves or a lightly oiled parchment round. Arrange the dumplings in the steamer, leaving a little space in between them so that they do not stick together, and steam for about 10 minutes. Depending on your steaming set up you may need to steam them in batches. Serve piping hot with Ponzu sauce.
Variation: For a non-vegetarian version replace the wakame with 1 cup additional chopped green onions or leeks and replace the edamame with 1 ½ cups ground pork—the remaining ingredients and procedures remain the same. You can also use these dumplings to make pot-stickers.