Author: Jessica Chiasson Wood
- 1 package dumpling wrappers
- Small bowl of water
- Dumpling Filling
- Lump Crab Meat (fresh or canned)
- 4 baby bella mushrooms, minced
- ¾ cup trinity, minced (onion, celery, & bell pepper)
- 1 tablespoon scallions, sliced
- 3 tablespoon sesame oil
- 2 tablespoons Tabasco spicy soy sauce
- Ponzu Dipping Sauce
- ⅔ cup fresh lemon juice, more to taste
- ⅓ cup fresh lime juice, more to taste
- ¼ cup rice vinegar
- 1 cup good-quality soy sauce
- ¼ cup mirin
- 1 tablespoon thinly sliced scallions
- For the Sauce:
- In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
- To Make the Dumpling Filling
- Place the mushrooms and trinity mixture in a food processor; pulse until minced.
- Add scallions, sesame oil, soy sauce, and stir well.
- Working with 1 wrapper at a time (cover remaining wrappers to keep them from drying), spoon place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
- Using your fingertip, wet the outer edge of the dumpling wrapper with water.
- Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal.
- Arrange dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.
Everyone will enjoy a Cajun spin on dumplings!
And these would make a great addition to any Superbowl party menu!