Bedienungsanleitung Cuisinart STM-1000 CookFresh Digital Glass Steamer (Seite 3 von 24) (Englisch)

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Chicken and Ginger

Dumplings

Ginger is the star in this lighter alternative to the

traditional pork dumpling.

Makes 48 dumplings

¾ pound ground chicken (dark meat)

or turkey

3 tablespoons fresh chopped ginger

(about a 2-inch piece)

2 tablespoons chopped green onion

1 tablespoon fresh chopped cilantro

1 tablespoon soy sauce (reduced sodium)

2 teaspoons sesame oil

½ teaspoon rice vinegar

Water and cornstarch for sealing

dumplings

48 wonton wrappers

Nonstick cooking spray

1. In a medium mixing bowl, combine the

chicken, ginger, onion, cilantro, soy sauce,

sesame oil and vinegar. Mix well with hands or

a spoon.

2. Prepare a large, clean and at work surface

equipped with two small bowls, one with water

and the other with cornstarch and a pastry

brush.

3. Sprinkle the work surface with cornstarch

and arrange wonton wrappers in rows on the

work surface (starting with 2 rows of 3). Put 1

teaspoon of lling in the center of each wrapper.

Brush the edges of each wrapper with water

and then fold the wrapper in half, sealing in the

lling and also sealing together the damp edges.

Pull the edges on the long side of the triangle

together and seal. Continue with remaining lling

and wrappers. Toss the dumplings very lightly

with cornstarch as they sit.

4. Lightly coat the tray with nonstick cooking

spray. Arrange half of the dumplings on the

tray inside the steamer. Secure lid.

5. Select Manual, set timer for 10 minutes and

press Start. Once timer expires, remove and

repeat with the second batch of dumplings.

6. Serve dumplings with a soy dipping sauce,

such as the Asian Dipping Sauce on page 21.

Nutritional information per serving (6 dumplings):

Calories 245 (25% from fat) • carb. 29g • pro. 17g • fat 7g

• sat. fat 2g • chol. 49mg • sod. 377mg

calc. 40mg • fiber 1g

Steamed Artichokes

Artichokes are a sure sign of spring.

Simply steamed, they are delicious with our

recipes for Bagna Cauda or a Creamy Herb Mayo

for dipping. Try one or both sauces for a

memorable rst course.

Makes 4 servings

4 large globe artichokes

1. Trim artichokes to t the steamer by rst

cutting off the stems so the artichokes can

sit upright on the tray. Then trim 1 or 2 inches

off the top of the artichoke so the lid can be

secured. Remove rough outer leaves and snip

any remaining sharp tips with scissors.

2. Once all the artichokes are trimmed, put them

on the tray inside the steamer. Secure lid.

Select Vegetable, adjust timer to 40 minutes

and press Start. Once time expires, test one

artichoke leaf to conrm it is tender. For extra-

large artichokes, an extra 5 minutes might be

necessary.

3. Serve artichokes immediately with melted

butter or the following dips: Bagna Cauda and

Creamy Herb Mayo. Once all leaves have been

removed, scrape the fuzzy choke and discard

to eat the heart.

Nutritional information per artichoke:

Calories 76 (2% from fat) • carb. 17g • pro. 5g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 152mg

calc. 71mg • fiber 9g

12 13

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