Ah, the Chinese Dumpling. Usually some type of pork and cabbage in a wrapper with a soy sauce based dipping sauce. I love them! I make them often but today I turned them into something so savory and delectable and extremely addictive!
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I used my Sicilian background and the ingredients that I know to combine the best. Ricotta and mint, lemon and prosciutto, and basil, yeah slather that on everything. The use of won-ton wrappers is what sets these apart from your basic Italian ravioli. They are soft and crispy and full of flavor. These can also be made and frozen ahead of time so that you have them on hand for your next get together.
Ingredients
For the dumplings:
8 - slices of thin prosciutto chopped
1 1/2 cup ricotta cheese
1 tbsp chopped mint
1 egg
1/8 tsp pepper
1/2 tsp lemon zest
1 package won-ton wrappers
Canola oil for frying
Water for cooking
1 beaten egg white with 1/2 tbsp water to seal the dumplings
For the basil oil:
1/3 cup olive oil
2 tbsp chopped basil
For the garnish:
3/4 cup cherry tomatoes quartered
1 tsp white balsamic vinegar
dash of pepper
Directions:
For the basil oil:
Add the olive oil and the basil to a small sauce pan and turn the heat on low. You will be able to smell when it is done. Do not let the basil brown. It should take 7 - 9 minutes. Remove from heat and set aside.
For the garnish:
Toss the cherry tomatoes, vinegar and pepper together in a bowl. Set aside.
For the dumplings:
In a large bowl combine the chopped prosciutto, ricotta, mint, egg, pepper and lemon zest. Mix well.
To assemble the dumplings, place wrappers on a work surface. I used a large cutting board. Spoon a scant tablespoon of the mixture into the center of each wrapper. Using your finger or a brush, rub the edges of the wrappers with the egg water wash. Fold the dough over the filling to create a triangle, pinching the edges to seal.
Heat enough canola oil in a large skillet to just cover the bottom over medium heat, I have used both stainless steal and non-stick, they came out perfect either way. Working in batches, add dumplings in a single layer and cook until they begin to brown on the bottom, about 2-3 minutes. Then add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
Place the dumplings on your serving plate, drizzle the basil oil over the dumplings and sprinkle the tomatoes on top. Serve warm or room temperature.
One bite and you will see what I am talking about, delectable. I am sure your family will thank you for making them something so Mangialicious!
For the dumplings:
8 - slices of thin prosciutto chopped
1 1/2 cup ricotta cheese
1 tbsp chopped mint
1 egg
1/8 tsp pepper
1/2 tsp lemon zest
1 package won-ton wrappers
Canola oil for frying
Water for cooking
1 beaten egg white with 1/2 tbsp water to seal the dumplings
For the basil oil:
1/3 cup olive oil
2 tbsp chopped basil
For the garnish:
3/4 cup cherry tomatoes quartered
1 tsp white balsamic vinegar
dash of pepper
Directions:
For the basil oil:
Add the olive oil and the basil to a small sauce pan and turn the heat on low. You will be able to smell when it is done. Do not let the basil brown. It should take 7 - 9 minutes. Remove from heat and set aside.
For the garnish:
Toss the cherry tomatoes, vinegar and pepper together in a bowl. Set aside.
For the dumplings:
In a large bowl combine the chopped prosciutto, ricotta, mint, egg, pepper and lemon zest. Mix well.
To assemble the dumplings, place wrappers on a work surface. I used a large cutting board. Spoon a scant tablespoon of the mixture into the center of each wrapper. Using your finger or a brush, rub the edges of the wrappers with the egg water wash. Fold the dough over the filling to create a triangle, pinching the edges to seal.
Heat enough canola oil in a large skillet to just cover the bottom over medium heat, I have used both stainless steal and non-stick, they came out perfect either way. Working in batches, add dumplings in a single layer and cook until they begin to brown on the bottom, about 2-3 minutes. Then add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
Place the dumplings on your serving plate, drizzle the basil oil over the dumplings and sprinkle the tomatoes on top. Serve warm or room temperature.
One bite and you will see what I am talking about, delectable. I am sure your family will thank you for making them something so Mangialicious!
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To freeze the dumplings, once assembled place them on a cookie sheet in a single layer. Place them into the freezer until they are frozen then remove them and place them in a plastic bag. Pull them out at least a 1/2 hour before cooking and follow the same cooking instructions as above.
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