Clam & Spinach Finger Dumpling
Ingredients:
- 2 15-ounce cans Sea Watch Whole Ocean Clams
- 1 cup of reserved clam juice
- 3 cups wilted spinach (about 10 cups fresh), or frozen Spinach, thawed, excess water squeezed out
- 2 tablespoons olive oil
- 1 cup white mushrooms, diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- ¼ cup dry white wine
- pepper to taste
- 16 egg roll wrappers
- 1 cup basil pesto, heated
Method:
- Drain clams, Reserving 1 cup of the liquid.
- Squeeze all excess liquid out of the spinach with paper towels.
- Heat olive oil in large skillet over medium heat.
- Add mushrooms and garlic and sauté until lightly browned.
- Stir in tomato paste, wine and spinach, mixing well.
- Transfer to a bowl and season with pepper.
- Lay out 8 wonton skins on a work surface; keep the remainder covered with a damp cloth.
- Place 3 whole clams and 2 tablespoons of spinach filling in the lower third of each skin.
- Dampen the edges and fold the bottom flap over filling, bring edges in.
- Roll up until no flap remains.
- Press out the air and seal the edges.
- Put the dumplings on a baking sheet and cover with a clean damp towel.
- Repeat the procedure with the remaining skins and filling.
- Using a steamer, bring a ½-inch of water and reserved broth to a simmer over medium heat.
- Spray the steamer's surface lightly with vegetable spray.
- Place as many dumplings as will fit into steamer without touching each other.
- Cover and steam for 3-4 minutes over medium heat.
- Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
- Repeat until all dumplings are cooked.
- Drizzle 2 tablespoons of warm basil pesto over 2 dumplings.
- Serve immediately.
Makes 8 first-course servings.
