Steamed Dumplings

Summary

Yield0
Source

Reverse-engineered from the Tao of Tea in Portland, OR

Prep Time15 minutes
RecipesLittle 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).