Sundried Tomato, Basil and Broccoli Dumplings with Lemon-Chive Aioli

July 7th, 2011 § 0 comments

(makes about 15)

Ingredients

¼ cup oil-packed sundried tomatoes, patted dry and finely chopped
¼ or more packed fresh basil leaves, rolled up and finely sliced into chiffonades
1 ½ cups broccoli crowns, finely chopped
½ cup fresh breadcrumbs (unseasoned)
Salt and pepper to taste

Directions

Combine all ingredients aside from the dumpling wrappers. Follow directions for folding and pan-frying dumplings. Serve with lemon-chive aioli. Recipe Below

Lemon-Chive Aioli

Ingredients

1 clove garlic
1 egg yolk, room temperature
1 cup extra-virgin olive oil (or substitute half-vegetable/canola oil and half-olive oil)
1 teaspoon or slightly more fresh lemon juice
¼ teaspoon Dijon mustard (optional)
Pinch of salt

Directions

Finely mince and pulverize the garlic clove by smashing against a cutting board with the side of a chef’s knife several times. In a medium bowl, combine the garlic with the egg yolk and beat with a whisk. While beating rapidly, slowly add a couple drops of the oil. Continue to drizzle in the oil very slowly while beating until mixture thickens and turns lighter. Add the lemon juice, mustard and salt to taste.

How to Fold the Dumplings

Placing a round dumpling skin flat on your hand, drop a tablespoon of filling into its center. Dip your finger into a small bowl of water and trace the edge of the wrapper. Fold the wrapper in half and make a pinch at the top; next, bring a piece of the edge about half an inch to the right of the pinch over to the pinch. (This will cause the wrapper to fold diagonally on the right hand side of the dumpling.) Bring a piece of the edge half an inch to the left over to the pinch next. Pinch the pieces you brought to the center shut and continue to seal the edges to the left and right until the dumpling is fully sealed. Place it down seal side-up; it should be shaped like a crescent from an aerial view.

How to Pan-Fry Dumplings

This technique is really a combination of steaming/boiling and frying the dumplings, to give its bottom a crispy, golden texture and to cook the noodle and filling through with the help of boiling water and steam. Nonstick pans work best in this situation.

Heat the oil in a large skillet that comes with a lid. Once the oil is hot, line the dumplings in a circle around the edge of the pan. Fill the center with as many dumplings as will fit – do not squash them against one another too much. Let cook on high for about 2 minutes. Add enough water to the pan to cover about one quarter of the height of the dumplings, reduce heat to medium, and cover. Let cook covered for about 4 minutes. Lift cover, and cook until all the water has evaporated. Remove the potstickers from the pan with a spatula (they will stick).

Recipe Property of Cathy Erway, author & food blogger
www.noteatingoutinny.com www.theartofeatingin.com www.lunchatsixpoint.com

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