Wolfgang Puck BDRCRS007 - Manual (Page 15)

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Shrimp & Ginger Dumplings
Makes 6 - 8 Servings
INGREDIENTS
1 pound large shrimp, peeled, deveined, and chopped
3 green onions, chopped
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
30 - 40 wonton wrappers
METHOD
1 Combine the shrimp, onions, ginger, and soy sauce in the bowl of a
food processor and pulse to form a coarse paste.
2 Place a teaspoon of this mixture into the center of each wonton
wrapper.
3 Fold all the points of the wrapper towards the center. With damp
fingers, crimp them together.
4 Place 8 dumplings into each stackable Steamer Tray.
5 Add 1 cup water to the Steamer/Rice Cooker Pot.
6 Stack Steamers, Add Glass Lid and press COOK. Steam for
10 minutes.
TIP
Make a dipping sauce to serve with dumplings by mixing soy sauce,
sesame oil, and a little brown sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Steamed Scallops with
Asparagus Tips
Makes 4 Servings
INGREDIENTS
1 pound bay scallops
1/2 pound fresh asparagus tips
2 tablespoons peanut oil
1 teaspoon cornstarch
1 tablespoon chives, chopped
1/2 cup ginger lime dressing
METHOD
1 Place ginger lime dressing in Steamer/Rice Cooker Pot and press
COOK.
2 Toss the scallops with oil and cornstarch.
3 Place scallops in a Steamer Tray, sprinkle with chives.
4 Place asparagus tips the other Steamer Tray. Stack them in
Steamer/Rice Cooker Pot, add Glass Lid, and press COOK.
5 Cook for 5 minutes.
6 Layer the cooked scallops over asparagus tips on a platter and
drizzle with hot dressing.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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