For A Twist On The Lunar New Year Dumpling, Add Green Tea
Makes 40 dumplings
Every region in China has its own local specialties, yet no matter where you go, you can always find delicious dumplings like these. Traditionally, the steamer is greased with oil to prevent the food from sticking. I've come up with a simple, healthy method that achieves the same result, placing each one on a disk of thinly sliced carrot. Once cooked, the carrots make a sweet, tender accompaniment to the green tea–infused dumplings.
If your steamer is not large enough to steam all the dumplings at one time, you can either use stackable steamer baskets or steam the dumplings in batches.
For the filling:
2 teaspoons extra-virgin olive oil
1 tablespoon minced fresh ginger
1 small leek, minced (about 1 cup)
3/4 pound large shrimp, shelled, deveined, and cut into 1/4-inch pieces
1 tablespoon rice wine
1/4 teaspoon freshly ground black pepper
Dash of salt
For the dumplings:
40 wonton wrappers
2 large, thick carrots, sliced into 1/4-inch-thick rounds
4 green tea bags
Chili-garlic sauce, available in the Asian section of most grocery stores
1. To make the filling: Heat the oil in a wok or nonstick skillet over medium high heat. Add the ginger and leeks and saut for about 2 minutes, or until soft.
The Salt
Chinese New Year: Dumplings, Rice Cakes And Long Life