with Asparagus & Fresh Ginger
Yield: 24 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Riesling
1 lb asparagus
1 Tbsp fresh ginger
1clove garlic
½ cup water chestnuts
¼ cup green onions
1 tsp sesame oil
2 Tbsp sauce
½ tsp chili oil
1 package wonton skins
1 egg
Combine first 8 ingredients in a food processor. Pulse until mixture is finely chopped, but not pureed. Chill mixture for 30 minutes. Drain any liquid that may have developed.
Beat egg with one tablespoon water. Lay wonton skins on work surface with a corner pointing toward you. Brush the two closest edges with egg. Fill with heaping teaspoon of filling. Fold point to point and seal edges. Continue until mixture is gone.
Arrange dumplings in a saute pan and turn heat to medium. When bottoms just start to brown, turn heat to low, add 1/4 c water to pan and cover. Allow to steam for 5 minutes. Serve with soy dip.
Dumplings can be stored airtight in freezer for 2 weeks before cooking. Cook from frozen state.
