Behind the Recipes
Confetti Steamed Dumplings by Nancy Sobel
Makes 18 servings
INGREDIENTS:
Dumplings
2 cups red cabbage, finely shredded
1 carrot, grated
3 scallions, finely chopped
1-1/2 cup frozen shelled edamame, cooked to package directions and drained
1-2 Thai chiles, finely chopped
1 handful basil, finely chopped
2 tablespoons cilantro, finely chopped
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
3/4 teaspoons kosher salt, more to taste if needed
1 packet large square wonton wrappers
extra red cabbage or lettuce leaves to line bamboo steamer
Dipping Sauce
3 tablespoons soy sauce
1 tablespoon brown rice/rice vinegar
1 teaspoon toasted sesame oil
1 pinch toasted sesame seeds
PREPARATION:
Dumplings
1.Pulse all ingredients (except wrappers and extra cabbage/lettuce) in the food processor until roughly chopped but not a paste.
2.Lay a wonton wrapper on your workspace (I used a cutting board on my counter). Wet all four edges and place on your potsticker mold with a corner facing the handles (will be in a diamond shape).
3.Mound about 2 tbsp of filling on your wonton wrapper and then close the potsticker mold tightly so that the edges come together forming a triangle. Remove excess from edges.
4.Place on a plate lined with wax paper and greased up with a bit of sesame or olive oil (to prevent sticking). You could also form these dumplings freehand but I found the wonton wrappers hard to work with without the press as I have not perfected the fine art of dumpling forming.
Dipping Sauce
1.Mix all together in a bowl and serve alongside dumplings.
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