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Cuisinart TCS 60 Manual

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STEAMED SPINACH DUMPLINGS
Our meatless version of this Dim Sum specialty.
Makes about 40
Preparation time: 35 – 40 minutes
(includes weighting time for tofu) + 15 minutes steaming time
8 ounces soft tofu
Dipping Sauce for Dumplings, p.12
Fresh lettuce leaves to line the steamer baskets
1 clove garlic, peeled
2 slices peeled ginger, each about the size of a quarter
1/4 cup Italian parsley leaves,
tightly packed
8 ounces fresh spinach leaves (weigh after removing
stems), washed and dried
3 ounces drained water chestnuts
3 tablespoons toasted pine nuts
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1/2 teaspoon Asian sesame oil
1/4 teaspoon freshly ground
black pepper
1 package (about 50) wonton wrappers (3-inch square)
Water to seal the dumplings
Place tofu between triple thickness of paper towels and set under
a weight for 15 – 20 minutes to remove some of the excess water.
Prepare Dipping Sauce for Dumplings in Cuisinart
®
food proces-
sor; do not wash work bowl. Line steamer trays with lettuce
leaves. Fill the water reservoir and attach to the steamer.
With the food processor running, drop the garlic through the
small feed tube; process 5 seconds to chop. Add the ginger and
parsley; process 10 seconds to chop. Scrape the work bowl.
Add the tofu; process until smooth, 15 – 20 seconds. Add 2
ounces of the spinach. Pulse to chop, 15 – 20 times; scrape the
work bowl. Repeat, and with the final batch of spinach, add the
water chestnuts, pine nuts, soy sauce, sherry, sesame oil and
black pepper. Pulse to combine well, 20 – 30 times. Remove
and reserve.
Lay the wonton wrappers on a clean, dry work surface. Work with
about 10 at a time. (If you try to do too many at a time, they will
dry out.)
Place a rounded teaspoon of the filling in the center of each
wonton. One at a time, brush the edges of each wrapper with
water. Gather the 4 corners together and pinch to seal, then pinch
the open sides to seal. Repeat until all the filling has been used.
Arrange the sealed dumplings on the leaf-lined steamer trays,
about 20 per level. Wrap and refrigerate remaining wrappers for
another use.
Assemble the steamer and steam the dumplings for 15 minutes.
Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
steamer lid, transfer the dumplings to a platter lined with fresh
napa cabbage leaves, and garnish with a few sprigs of cilantro.
Put the dipping sauce in a small decorative bowl on or next to
the platter.
Nutritional analysis per dumpling
without dipping sauce:
Calories 30 (21% from fat) • carbo. 5g • prot. 1g • fat 1g •
sat. fat 0g • chol. 1mg • sod. 62 mg • fiber 1g
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 12
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