zen temple dumplings

Easy recipe. I wanted something light and different than my usual weekday fair, and these were really an excellent choice. I had to borrow my parents' food processor because the mini-prep is just too small for this one, and I didn't think the blender would be up to the seriously massive stalks of asparagus I bought this week. (These were mutantly huge asparagus. I feared their heartiness.)

This is another Cooking Light recipe, from their April '07 issue, and the full recipe can be found here.

Making the filling:


Filling the filling:


For the steamer:


And on my plate:


Now realizing that it doesn't look so fantastic, but with the soy/rice vinegar/sesame oil/scallion sauce (those green blobbies are scallions), it was really good. The filling had a good bite to it, with the ginger, and the consistency was smooth. It tasted very much the way a spring meal should taste, and I liked that it wasn't overwhelmed by the soy or sesame flavors. Recommended.