Viking VCSO210SS Convection Cookbook - Page 17

Steamed Moneybags Low Low Low Fat Sodium Cholesterol Delicate little dumplings, filled with spicy pork and shrimp, can come from your own kitchen, instead of Chinese takeout, thanks to the steam feature of the Viking Combi Steam/ Convect™ Oven. Filling the "bags" and pleating them does take a little time, but the results are well worth the effort. Makes 16 dumplings ½ pound lean ground pork 8 large raw shrimp (about 2 ½ ounces) 1 egg white 1 teaspoon cornstarch 1 teaspoon sesame oil 1 teaspoon grated fresh ginger ½ teaspoon salt ½ teaspoon crushed red pepper flakes 1 small garlic clove, minced 2 scallions, finely chopped 2 canned water chestnuts, drained and finely chopped 2 fresh Chinese long green beans, finely chopped 16 (3-inch) square thin wonton wrappers In food processor, blend pork and shrimp until smooth. With the motor running, add the egg white, cornstarch, sesame oil, ginger, salt, pepper and garlic. In medium bowl, combine pork mixture, scallions, water chestnuts and beans. Holding one wonton wrapper in palm of your hand, moisten edge of wonton wrapper. Place a scant 1 tablespoon of pork filling in center of wrapper. Bring sides of wrapper up around filling, pleating the wrapper as you go. Tap bottom of dumpling against the work surface to flatten it. Gently twist tops and press together. Tie each moneybag with a chive "string"*, if desired. Repeat with remaining wrappers and filling. Spray steam basket with nonstick cooking spray. Arrange moneybags in steam basket. Place steam basket on high rack in baking tray. Place all on the upper level. Touch Steam and then program the oven for MANUAL, STEAM COOK and 12 minutes. Press START. Note: You may chop the scallions, water chestnuts and green beans in the food processor. * Dip long chives in boiling water to soften for easier tying. Nutritional analysis per serving: Calories: 60 Cholesterol: 15 mg Fat: 2.5 g Sodium: 135 mg Carbohydrate: 5 g Protein: 5 g Pork Dumplings with Dipping Sauce Low Low Fat Cholesterol No need to go out for Dim Sum when you've got the Viking Combi Steam/Convect™ Oven to steam these Asian dumplings. You can prepare the dumplings an hour or so in advance and keep them covered in the refrigerator until ready to steam. Makes 36 dumplings 1⁄3 pound ground lean pork 1⁄3 cup finely chopped button mushrooms (about 1 ounce) 3 scallions, chopped ½ small carrot, peeled and finely chopped 1 celery rib, finely chopped 2 tablespoons soy sauce 1 teaspoon sesame oil 36 potsticker or Hong Kong dumpling wrappers* 2 tablespoons soy sauce 1 medium green chile pepper, chopped ½ teaspoon dark sesame oil 2 teaspoons brown sugar 1 tablespoon sherry In medium bowl, mix the first seven ingredients together well. Working with 2 or 3 wrappers at a time, place rounded teaspoon of mixture in center of each wrapper. Moisten edges with finger dipped in cold water, then press edges together firmly to form half moon. Continue until all pork mixture has been used. Spray steam basket with nonstick cooking spray. Place 12 dumplings in the steam basket leaving some space between. Place steam basket on the high rack in the baking tray. Place all on the upper level. Touch Steam and then program the oven for MANUAL, STEAM COOK and 12 minutes. Press START. Repeat twice. Combine remaining five ingredients for the dipping sauce. * You may also use round wrappers called Gyoza wrappers or you can use square wonton wrappers and trim the corners to form a circle. Nutritional analysis per serving: Serving size: 2 dumplings Calories: 60 Cholesterol: 5 mg Fat: 1.5 g Sodium: 380 mg Carbohydrate: 8 g Protein: 3 g 5