Steamed Dumplings

Submitted by Lynn on Thu, 09/04/2003 - 1:22pm

Summary

Yield
Source	Reverse-engineered from the Tao of Tea in Portland, OR
Prep Time	15 minutes
Recipes	Little Somethings

Description

Ingredients

Gyoza/potsticker wrappers (little round ones)
A little oil like olive or peanut for stir-frying
A little lemon zest wouldn't hurt
Dark sesame oil (the Asian flavoring kind, not the light health food store kind)
Sesame seeds
About 1 tsp fresh minced ginger
Soy sauce, tamari or ponzu sauce (citrus-flavored soy sauce) Soy sauce, tamari or ponzu sauce (citrus-flavored soy sauce)
Chopped vegetables--carrot, Chinese cabbage, celery, bell pepper, whatever you'd like or have to hand
Water for sealing the wrappers
A steamer basket and a pot to put it in
No-stick spray or a little oil on a paper towel
Gyoza/potsticker wrappers (little round ones)
A little oil like olive or peanut for stir-frying
A little lemon zest wouldn't hurt
Dark sesame oil (the Asian flavoring kind, not the light health food store kind)
Sesame seeds
About 1 tsp fresh minced ginger
Soy sauce, tamari or ponzu sauce (citrus-flavored soy sauce) Soy sauce, tamari or ponzu sauce (citrus-flavored soy sauce)
Chopped vegetables--carrot, Chinese cabbage, celery, bell pepper, whatever you'd like or have to hand
Water for sealing the wrappers
A steamer basket and a pot to put it in
No-stick spray or a little oil on a paper towel

Instructions

Briefly stirfry the vegetables in a little oil until just done. Use as a filling in the wrapper--don't put too much in each one, just a scant teaspoon's worth. Dip your finger in the water, run round the edge of the wrapper, fold and seal shut, pinching good and hard. Oil or spray the steamer basket, get the water boiling, put the dumplings in the steamer making sure they don't touch. Steam until the wrappers are translucent, about five minutes or so.

Sauce: Take the remaining ingredients--ginger, soy or other sauce, sesame seeds, sesame oil, lemon zest--and mix together to taste. Start with around a quarter cup of soy sauce and futz till you like it.

Serve the steamed dumplings with the sauce.

Notes

This is my version of a dish served at Tao of Tea in Portland, OR, my favorite tea house (if you see a rotund lady in a blue-and-black cotton shawl eating dumplings and drinking darjeeling, it's me).