A quick lunchtime fridge expedition yielded these delightful, delicious dumplings. A quick note of disclosure before you jump all over these... My dumpling folding skills admittedly leave something to be desired. Google, being the all knowing wonder tool it is, gave me a perfect solution. Shao Mai dumplings are make with round cut wonton skins, and have the added bonus of simplicity as well as being able to see the beautiful contents contained within. Shao Mai are typically served in dim sum, and are a quick and easy to throw together with any filling you choose. If you are a dumpling rookie like me, you definitely want to check this out.
Sweet Potato Shao Mai Dumplings
(Yields 8 dumplings)
1 1/2 cups mashed sweet potato
8 wonton skins
3 cloves roasted garlic, minced
1 1/2 Tbsp Parmesan Reggiano cheese, shredded
1/4 cup pine nuts
Place a small, dry saute pan over medium heat. Add pine nuts, and toast until golden brown. Turns pine nuts often, making sure to avoid burning them.
Place a wonton skin on a cutting board. Using a round cookie cutter or knife, cut out circles. Repeat with all remaining wonton skins.
Mix sweet potato, garlic, parmesan cheese and toasted pine nuts in a small bowl. Spoon rounded tablespoons into each wonton skin. Holding wonton skin in left palm, make small pinches around the diameter of the skin. Fill remaining wonton skins with potato mixture.
Place wontons in steamer basket* for 8-10 minutes. Remove carefully and serve while still hot.
*Don't have a steamer basket? Me neither!
Here was my solution...
Place a small saucepan of water on the stove top and bring water to a boil. Place a metal colander or strainer atop the saucepan, and gently place dumplings in the bottom on the colander. Top with lid of a larger saucepan and steam for 8-10 minutes.
Worked like a charm! Hope it works for you too.