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Steamed Ricotta Dumplings

These dumplings make elegant hors d'oevres when served in individual Chinese soupspoons. Dumpling skins are available in Asian markets and the freezer section of supermarkets.

  • servings: 12

Ingredients

  • 2 cups ricotta cheese
  • 3 thin slices prosciutto, finely chopped
  • 7 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 36 dumpling skins
  • Cornstarch, for dusting
  • Olive oil, for brushing
  • Tomato Sauce
  • 2 tablespoons very small basil leaves

Directions

  1. Step 1

    Line a strainer with double layer of cheesecloth. Put ricotta in strainer; place strainer over a bowl. Cover; refrigerate overnight. Discard liquid. Transfer ricotta to a medium bowl; add prosciutto, Parmesan, and parsley. Season with salt and pepper; set aside.

  2. Step 2

    Lightly dust a parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons of ricotta mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.

  3. Step 3

    Fill a wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, about 8 minutes, switching top and bottom compartments halfway through steaming.

  4. Step 4

    Pour 1 teaspoon tomato sauce into a Chinese soupspoon, and place a dumpling on top; if using another vessel, serve sauce on side. Garnish with basil leaf, and serve.

Source
Martha Stewart Living, December/January 1997/1998