Email to Debbie Wharton Howell      

Steamed Ricotta Dumplings

Source of Recipe


martha stewart






List of Ingredients



• 2 cups ricotta cheese
  
• 3 thin slices prosciutto, finely chopped
  
• 7 tablespoons freshly grated Parmesan cheese
  
• 1 tablespoon finely chopped fresh flat-leaf parsley
  
• Salt and freshly ground black pepper
  
• 36 dumpling skins
  
• Cornstarch, for dusting
  
• Olive oil, for brushing
  
• Tomato Sauce*
  
• 2 tablespoons very small basil leaves
  






Instructions



1. Line a strainer with double layer of cheesecloth. Put ricotta in strainer; place strainer over a bowl. Cover; refrigerate overnight. Discard liquid. Transfer ricotta to a medium bowl; add prosciutto, Parmesan, and parsley. Season with salt and pepper; set aside.
   
   
2. Lightly dust a parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons of ricotta mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
   
   
3. Fill a wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, about 8 minutes, switching top and bottom compartments halfway through steaming.
   
   
4. Pour 1 teaspoon tomato sauce into a Chinese soupspoon, and place a dumpling on top; if using another vessel, serve sauce on side. Garnish with basil leaf, and serve.
   
   






Final Comments


Serves 10 to 12

Tomato Sauce
Makes 3 1/4 cups

1/2 small onion, minced; 1 1/2 teaspoons minced garlic (1 large clove); 1 (35 1/2-ounce) can imported whole Italian tomatoes, roughly chopped; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Olive oil cooking spray

Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.