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1
Dice/grate all of the vegetables and throw them into a blender or food processor (celery through leek) along with the ginger, soy sauce, lime juice, and lime zest.
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2
Pulse until the mixture is almost paste-like.
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3
Its not pretty, but its going into a dumpling, so who cares?
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4
Not we!
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5
Drain any excess liquid from this blend.
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6
Set aside.
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7
Mix the chopped shrimp and water chestnuts into your vegetable blend along with the bamboo shoots.
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8
Time for wonton wrapping!
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9
Combine the egg and water in a small bowl.
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10
Lay the wontons out across a baking dish or large cutting board so you can work in an assembly line style.
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11
Scoop approximately one tablespoon of the mixture into the middle of each of the wontons.
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12
Then, with a pastry brush, brush the egg wash along the outer edges of the wonton wrappers for sealing.
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13
Take two opposing corners, pull them together, and pinch them shut.
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14
Grab another corner, bring it up to the sealed corners, and pinch to join.
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15
And again, with the last corner.
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16
Once all of your corners are pinched shut in the centre, pinch all of the edges to seal the wonton perfectly.
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17
You dont want anything getting in, nor do you want any filling escaping!
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18
Do this with all of the wontons.
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19
Get into the zone.
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20
Before you know it, a tray full of delicious little bundles will be present in front of you.
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21
Heat 1 to 2 inches of water in a pot and place a steamer basket above the pot.
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22
I have a bamboo steamer, so I place spinach leaves along the bottom to keep the dumplings from sticking to the bamboo.
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23
You can definitely boil the dumplings if you wish.
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24
They are delicious either way.
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25
If you do boil them, you definitely want to ensure that all of the edges are sealed shut because water filled wontons arent appetizing at all.
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26
Steam the dumplings for approximately 10 minutes or until they are transparent.
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27
As the dumplings steam, make the dipping sauce.
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28
While the dumplings are steaming, prepare the dipping sauce.
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29
Whisk together the apricot jam, soy sauce, rice wine vinegar, freshly grated ginger, and diced scallions.
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30
This recipe will make approximately 20 delicious dumplings.
