Shrimp Dumplings with Ponzu Dipping Sauce…Light and Springy!

One of my favorite cooking vessels in the kitchen is my Bamboo Steamer. It is a healthier way to cook and I use it most often in the spring and summer when vegetables are at their freshest and the taste buds want more lighter fare.  This past weekend, I used it for a delicate little Dim Sum recipe that I like to make…Steamed Shrimp Dumplings with Ponzu Dipping Sauce.
Dim Sum is a broad Asian cuisine term used to describe small bite-sized portions of food served on small plates and dumplings are most commonly thought of when thinking of Dim Sum.  I have several different dumpling recipes but this one served with a zesty Ponzu sauce is on the healthier side and pairs perfectly with a nice glass of Chardonnay at the end of a beautiful spring day.

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Steamed Dumplings with Ponzu Sauce
Ingredients
For the Filling:
  • 1/2 pd of raw shrimp, peeled, deveined, and chopped
  • 1 tsp fish sauce
  • 1 Tbsp vegetable oil
  • 1/4 tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp pureed garlic (or finely minced)
  • 1/4 finely chopped bean sprouts (you could also substitute water chestnuts for these)
  • 1 chopped scallion
  • 12-16 wonton wrappers
  • Bok Choy, Cabbage or Swiss Chard Leaves
  • olive oil

For the Ponzu Dipping Sauce (If you have a huge sauce lover, double the recipe!)

  • 3 Tbsp of Ponzu Sauce
  • 1 tsp Soy Sauce
  • 1/2 tsp sesame oil
  • 1 heaping tablespoon chopped scallion
  • 1 tsp red pepper flakes
Directions

Mix first 9 ingredients together.image

Pulse lightly in a food processor to chop shrimp and blend the ingredients.

Make one dumpling at a time placing a little of the filling in the middle and folding up like a little purse.  Moisten the ends with water to keep them sealed.

Prepare your steamer by placing in a wok or a deep pan that is filled with enough water to almost touch the bottom of the steamer.  Place your choice of leaves in the bottom of the steamer and brush lightly with olive oil.  (This will help keep the dumplings from sticking.)

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Place dumplings on the leaves, making sure they aren’t touching and place lid on steamer.  You can have 2 levels that will steam perfectly. Bring water to a boil then steam for about 10 minutes.

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Make the ponzu sauce by whisking together all the ingredients.  I like to make this a couple of hours ahead so the flavors will meld.

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Gently place them on a small plate and serve with Ponzu Sauce.

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 Bottom Line:  These delectable little morsels of yumminess are delicious and so easy to make.  I usually double the recipe because they freeze so well. Just follow the instructions all the way through and place on a cookie sheet “unsteamed”.  Freeze for a couple of hours and then remove from freezer and place in a freezer safe plastic dish with cover.  When you are ready to eat, just remove the amount of dumplings you want to steam and prepare the rest of the recipe.  They go perfectly with any stir fry dish!  I can’t wait to share other dumpling recipes and other recipes I use my steamer for in the future.  Until then…I am Chef Frankie, always in the kitchen, having fun, and cooking with Wild Abandonment!

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