Nathan and I have a lot going on right now. Our jobs have been busy, we were both sick over the last week, and we’re preparing to move in a matter of days. So, when we were contemplating what culinary masterpiece to grace you with this week we both agreed that an appetizer was the most ambitious that we could be and steamed wonton dumplings were Nathan’s random brainchild. We promise that when we are in our new kitchen the more substantial meals will resume! In the meantime, these fresh and springy dumplings are the perfect beginning to a meal or the perfect dish to bring to your next potluck. We want to try making steamed dumplings again with a beef or pork filling…once you discover how easy these are you’ll want to experiment too!
I have a confession. I forgot to buy a wine to pair with the dumplings! How did that happen!?!? I guess that just tells you that I have too much on my mind…
I didn’t want to go out to buy a bottle at the last minute because it was pouring outside so I surveyed our meager selection. Fortunately, out of the 5 bottles of wine in our wine rack, there was this Riesling…and it was the perfect match. Normally, I think that Rieslings are too sweet but this wine was crisper and a bit drier than the average Riesling and it was a great match for the savory dumplings and a balance to the salty heat of the dipping sauce. The wine label even had an Asian look to it! I guess it was meant to be.
Shrimp and Spinach Dumplings
2 cups baby spinach
6 oz shrimp, shelled, deveined, and pulsed to a course paste in a food processor
2 scallions (green parts only), finely chopped
1 Tbs. vegetable oil
2 tsp. finely grated peeled fresh ginger
1 tsp. brown sugar
1 tsp. white wine or Sherry (we used the Riesling)
1 tsp. fish sauce
1 tsp. soy sauce
1 tsp. crushed garlic
½ tsp. sriracha
½ tsp. salt
24 Wonton wrappers
Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2½ inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge.
Brush the edges of the wrapper lightly with water. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1 inch of water to a simmer over medium heat. Spray the steamer’s surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 minutes over medium heat. Remove the dumplings from the steamer to a heatproof plate and place in oven to keep warm. Repeat until all dumplings are cooked. Stir together all sauce ingredients.
Asian Dipping Sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon brown sugar
2 cloves garlic, crushed
Squeeze of juice from 1 tablespoon finely grated peeled fresh ginger
1/2 teaspoon Sriracha
Mix ingredients together in bowl.