Steamed Dumplings filled with Shiitake
Using kitchen shears or a sharp knife, trim off corners of each wonton skin to form a circle. Moisten the edges of 1 wrapper with water. Place 1 tablespoon (15 ml) of the mushroom mixture on half of the circle, leaving a 1/4-inch (.75 cm) border. Fold the other half of the wrapper over the filling and seal the edges. Make pleats around the edge by folding over tiny sections of the sealed edge to form a border. Repeat, filling remaining wonton wrappers.
Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet. Steam over boiling water for 10 to 12 minutes.
Arrange on a heated serving platter. Garnish platter with small leaves of flowering kale. Set a bowl of the Hot Mustard Dipping Sauce nearby.
Makes 45 dumplings
Per 2-dumpling serving: 45 calories (<1% calories from fat), 2 g protein, trace total fat (0 saturated fat), 9 g carbohydrates, trace dietary fiber, 0 cholesterol, 110 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch)
Hot Mustard Dipping Sauce
Transfer to a serving dish and offer a small spoon for serving the sauce. Serve alongside the steamed dumplings.
Per 1-tablespoon serving: 8 calories (< less than 1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 1 g carbohydrates, 0 dietary fiber, 0 cholesterol, 114 mg sodium Diabetic exchanges: FREE
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