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Snow Pea Shoot Dumplings




Source of Recipe


Yang Sing


List of Ingredients




1 pound snow pea shoots

1 1/4 teaspoons salt

1 tablespoon sugar

2 teaspoons cornstarch

1/8 teaspoon white pepper

1 tablespoon oyster sauce

1 tablespoon sesame oil

2 tablespoons onion oil (see note)

30 dumpling wrappers, see recipe below

Recipe



Wash the snow pea shoots in cold water. Bring water to a boil in a large pot. Add snow pea shoots and blanch for a few seconds until just softened, not cooked through. Quickly remove the shoots and place them in a colander under cold running water until cool; allow to drain.

Place the shoots in a piece of cheesecloth or paper towels and gently squeeze them dry, then cut into 1/2-inch lengths. Set aside.

In a bowl, mix together the salt, sugar, cornstarch, white pepper, oyster sauce, sesame oil and onion oil. Then add the pea shoots and mix well.

Refrigerate the filling until ready to wrap. It will keep overnight.

To wrap, place 1 heaping teaspoon of filling in the center of one wrapper and fold in half. Bring the edges together, making small folds along one side and pressing into the other edge, which remains flat. These will look much like the har gow (see photo at right). Sealing is more important than perfect folds. (You can freeze the dumplings at this point.)

Steam dumplings on cheesecloth in a bamboo or metal steamer over a wok half-filled with boiling water for 10 minutes.Yields about 30 dumplings, serving 8

Note: Onion oil can be hard to find, even in Asian markets. It's easily made by cutting one yellow onion into eighths and simmering it in 1/2 cup of corn oil for about 20 minutes, or until the onion is caramelized. Strain onion pieces out of the oil before use.