These dumplings make elegant hors d'oeuvres when served in individual Chinese soup spoons.

Martha Stewart Living, December/January 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes

Dumpling skins are available in Asian markets and the freezer section of supermarkets.


Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: Unrated
What on earth are 'dumpling skins'???? Do you mean wonton wrappers??
Rating: Unrated
Can these be frozen and reheated? If so what is best way to reheat?