Dumplings with shrimp and asparagus topcook.tomathouse.com
Preparation:In a food processor, puree 8 ounces (220 g) peeled and deveined shrimp with 2 teaspoons each cornstarch, minced ginger, sesame oil, dry vermouth, and 1 teaspoon soy sauce until smooth. Transfer to a bowl and whisk in 1/2 cup thinly sliced asparagus (trim tough ends), 3 tablespoons finely chopped chives, 1/2 teaspoon coarse salt, and 1/4 teaspoon sugar. Spoon about 2 teaspoons of filling onto a dumpling circle. Wet the edges and fold the dumpling into a crescent shape; crimp the edges with your fingers. Repeat to make 18-24 dumplings. Steam in a steamer basket set over simmering water until tender, 6 minutes. Serve with soy sauce for dipping. Ingredients:
|