To establish your dumpling cred, it's good to follow a few guidelines. Even after you've got a number of killer recipes under your belt (like these Dumplings Etienne), resist the temptation to prepare them all at once. Focus on just one or two. If you crank out an array worthy of a dim sum palace, inevitably some will suffer in comparison to others. Spotlight just one or two and they're both going to be winners. Less is more.
When you plan your pair ups contrast is key. If one is pan-fried choose a steamed or boiled version to sit beside it. Sleek, slippery boiled Sichuan won tons in spicy oil are a great foil to the crunch of their deep-fried counterparts. Pan-fried gyoza or pot-stickers with piquant dipping sauces show better accompanied with a platter something already dressed, like Firecracker Dumplings in their brilliant green Asian pesto. When one is strikingly bold, choose a subtler foil.
Dumplings Etienne were created as one of these lighter alternatives. As many of my favorites are notable for their bold and unexpected flavors, Steve (hence the Etienne moniker) suggested a not-so-intense alternative and these little lovelies were born. Filled with sea scallops and spinach, the mellow Dijon mustard and citrus sauce is a refreshing break from tradition.
Filling, folding and sealing these are easier demonstrated than described. Check it out — HOW TO FILL AND FOLD DUMPLINGS ETIENNE .
DUMPLINGS ETIENNE
1/2 lb. sea scallops
1 bunch fresh spinach
1 T. peeled chopped fresh ginger
1 large shallot peeled
1 T. sesame oil
1 T. soy sauce
1/2 t. chili sauce
1 t. teriyaki sauce
1 t. hoisin sauce
1 t. oyster sauce
1 egg
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SAUCE:
3 T. fresh lemon juice
1 T. sesame oil
3 T. rice vinegar
1 T. coarse grain Dijon mustard
2 scallions, green and white part, finely chopped
Whisk together the sauce ingredients and set aside.
Blanch the spinach, rinse under cold water and squeeze well to press out as much moisture as possible.
Run the scallops, ginger, shallot, sesame, soy, chili, teriyaki, hoisin, oyster sauce and egg in a food processor until it's a thick paste. Add the blanched spinach, pulse until well chopped but still distinct, green shreds standing out from the pale scallop filling.
Fill the dumplings. Lay out the round skins 6 or so at a time. A generous teaspoon of filling in the center of each. Dip your finger in water and run it around the edge of each skin. Fold over to make a half moon, pinching the moist edges for a strong seal. At each end, tuck up the crease to make a little pleat and pinch tight. Finish by pinching the edges well, completely sealing the dumpling. Place standing up on an oiled pan, creating a flat bottom so they're erect, crests pointing to the heavens.
In a large skillet, heat 1 T. of cooking oil. When hot, add the dumplings, still standing up. Fry on medium heat until the bottoms are well browned, about 3 minutes. Jiggle the pan to keep them from sticking to each other. Be careful not to burn. When the bottoms look nice and crispy, add 1/4 c. of water and cover. The steam will cook the tops of the dumpling skins. It'll take about 4 minutes for the water to cook off, when it does, they're ready.
Serve on a platter with the sauce spooned over, or make individual plates of five or six.
So is anyone inspired to try their hand at these? Speak up, you'll encourage others.