Tag: Asian

Makes 30.

For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

Mix in medium bowl:

12 ounces shrimp, raw, peeled and coarsely chopped

4 ounces ground pork

12 water chestnuts, minced

1 T finely grated ginger

1 T dry sherry or vermouth

1 T cornstarch

1 ½ T oyster sauce

2 t sesame oil

1 egg white

1 t sugar

½ t salt

Pinch ground pepper (or to taste)

4 T minced scallion greens

The filling can be prepared the day before and kept in the refrigerator.

Take 1 package wonton wrappers, round out of the freezer at least one hour before you are ready to start making the dumplings.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the wonton wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 5 minutes.

Serve with Ginger-Soy Dipping Sauce.

Shopping list

steamer basket

12 oz shrimp

4 oz ground pork

water chestnuts

ginger

dry sherry or vermouth

cornstarch

oyster sauce

sesame oil

egg white

sugar

salt

ground pepper

scallion greens

1 package wonton wrappers, round

wax paper

This recipe can be prepared a day or two in advance. If there is any left over, use it in a stir fry or on noodles.

Mix in small sauce pan:

¼ cup soy sauce

¼ cup rice vinegar

2 ½ t sugar or honey

¼ cup water

Bring to boil over medium heat, stirring occasionally, until sugar dissolves. Pour into small bowl.

Stir in:

½ medium scallion, minced

2 t fresh ginger, minced or finely grated

½ t sesame oil

½ t chili oil

Serve with Shrimp Shu Mai  or Steamed Dumplings with Shrimp and Pork.

 

Shopping list

soy sauce

rice vinegar

sugar

scallions

fresh ginger

sesame oil

chili oil

Mix in a bowl and set aside:

2 T hoisin sauce

1 T rice vinegar

1 t sesame oil

1 T soy sauce

2 T water

Heat:

1 T vegetable oil in small saucepan over medium heat.

Sauté until fragrant but not browned, about 30 seconds:

2 T fresh ginger, minced (about a 2 inch piece)

2 cloves garlic, minced

Stir in hoisin mixture and cook until flavors meld, about 2-3 minutes.

Off heat and stir in 2 T chopped fresh cilantro

Serve warm or room temperature with Fresh Vietnamese Summer Rolls.

Shopping list

hoisin sauce

rice vinegar

sesame oil

soy sauce

vegetable oil

fresh ginger

garlic

fresh cilantro

Makes 50.

This is a Thailand meets Vietnam recipe.

Soak:

2 ounces dried wood ear fungus in hot water for 20 minutes

2 ounces glass noodles

Sauté:

1 small onion until translucent.

Add one at a time:

2 cloves garlic, minced

4 ounces ground pork

1 cup julienne carrots

1 cup very finely chopped cabbage (napa or green)

Drained glass noodles

Drained wood ear fungus*

1 t salt

1 t sugar

The spring roll filling can be made 1-2 days in advance. Roll the spring rolls the same day that you are frying and eating them.

Take the spring roll wrappers out of the freezer at least an hour before you are ready to start rolling.

Roll:

Lay several small spring roll wrappers out on a table with a corner pointing towards you so it looks like a diamond. Spoon 1-2 T of the filling one inch above the lower corner of the wrappers. Brush egg white across the top corner of the wrapper. Fold the lower corner over the filling and shape into a cylinder approximately 1/2 inch by 2 inches and start rolling. Fold sides in, making sure you have a 90 degree angle at the bottom corners and finish rolling. See photos.

Stack with wax paper between layers.

Pour an inch of vegetable oil into a frying pan. Heat oil on medium-high. Fry 10 or so spring rolls at a time. When the bottom gets golden brown, turn over using chopsticks. Repeat on second side. Remove from pan and place on paper towels to absorb excess oil.

Serve with Mae Ploy Sweet Chili Sauce, available at Asian markets.

* I buy the dried wood ear fungus at my local Asian market already thinly chopped. If you get the whole ear, you will need to chop it into very thin slices after you soak it.

Shopping list

1 package small spring roll wrappers

dried wood ear fungus

glass noodles

onion

garlic

ground pork

carrots

cabbage (napa or green)

salt

sugar

1 egg white

vegetable oil for frying

Sweet Chili Sauce (Mae Ploy)

paper towels

wax paper

To make the marinate,

mix in a medium bowl:

3 T soy sauce

3 T tomato paste or sauce

1 T peanut oil

2 cloves garlic, minced

1 pinch ground black pepper

1 t ground cumin

½ t ground coriander seed

Cut 6 chicken breasts into long and skinny ½ inch thick slices (about 1 x 3 inches). Place chicken into the mixture, and stir to coat. Cover, and marinate for at least 15 minutes, but not overnight. This will make the meat too dark.

To make the sauce,

heat 1 T peanut oil in a saucepan over medium heat and sauté:

¼ cup minced onion and

1 clove minced garlic until lightly browned.

Mix in:

1 cup water

½ cup chunky peanut butter

2 T soy sauce

2 T sugar.

Cook and stir until well blended. Remove from heat, mix in:

1 T lemon juice and set aside.

To grill the chicken:

preheat the grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear.

Serve with the Peanut Sauce.

Shopping list

6 chicken breasts

soy sauce

tomato paste or sauce

veg oil

garlic

black pepper

cumin

onion

garlic

chunky peanut butter

soy sauce

sugar

lemon

skewers