Jade Dumplings With Soy-Sesame Dipping Sauce

The dumplings can be assembled and chilled up to eight hours before
steaming.

Dipping sauce
1/3 cup soy sauce
1 green onion, very thinly sliced
2 tablespoons rice vinegar
2 teaspoons oriental sesame oil
Dumplings
1 tablespoon minced fresh ginger
1 garlic clove, peeled
12 ounces fresh asparagus, trimmed, quartered crosswise
1 8-ounce can whole water chestnuts, drained
3 green onions, quartered
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1/4 teaspoon coarse kosher salt

All purpose flour
36 wonton wrappers

Romaine lettuce leaves

For dipping sauce:
Stir all ingredients in small bowl to blend.
For dumplings:
Finely mince ginger and garlic in food processor. Add asparagus and
next 5 ingredients; using on/off turns, process until asparagus is
finely chopped but not pureed.

Sprinkle baking sheet with flour. Place 1 wonton wrapper on work
surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges
of wrapper with water; gather corners together over filling. Twist
edges of wrapper together, enclosing filling completely. Place dumpling
on baking sheet. Repeat with remaining wrappers and filling. (Sauce and
dumplings can be made 8 hours ahead. Cover separately and chill.)

Place steamer rack in large pot. Pour enough water into pot to reach
depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water
to simmer. Working in batches, arrange dumplings side by side (but not
touching) on rack. Cover and steam 15 minutes.

Serve dumplings with dipping sauce.

Makes 36.



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