Cajun Dumplings

The theme for this month’s Creative Cooking Crew challenge, hosted by Joan of Foodalogue and Lazaro of Lazaro Cooks, “Dumplings”.

• 1 package dumpling wrappers
• Small bowl of water
• Dumpling Filling
• Lump Crab Meat (fresh or canned)
• 4 baby bella mushrooms, minced
• ¾ cup trinity, minced (onion, celery, & bell pepper)
• 1 tablespoon scallions, sliced
• 3 tablespoon sesame oil
• 2 tablespoons Tabasco spicy soy sauce
• Ponzu Dipping Sauce
• ⅔ cup fresh lemon juice, more to taste
• ⅓ cup fresh lime juice, more to taste
• ¼ cup rice vinegar
• 1 cup good-quality soy sauce
• ¼ cup mirin
• 1 tablespoon thinly sliced scallions

1. For the Sauce:
2. In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.
3. To Make the Dumpling Filling
4. Place the mushrooms and trinity mixture in a food processor; pulse until minced.
5. Add scallions, sesame oil, soy sauce, and stir well.
6. Working with 1 wrapper at a time (cover remaining wrappers to keep them from drying), spoon place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
7. Using your fingertip, wet the outer edge of the dumpling wrapper with water.
8. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal.
9. Arrange dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.

Everyone will enjoy a Cajun spin on dumplings!

And these would make a great addition to any Superbowl party menu!

Make sure to visit Foodalogue & Lazaro Cooks on January 27th to see what everyone else in the group cooked!