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Category: Appetizers & Snacks

Spareribs with Fermented Black Beans

Spareribs with Fermented Black Beans

¼ C. Dark Soy Sauce

1 T. Sugar

2 lb. spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated

2 T. Peanut or Vegetable Oil

2 cloves Garlic, crushed

1 C. Water

2 T. Chinese Rice Wine

1 ½ T. fermented Black Beans, coarsely chopped

1 tsp. Tapioca Starch dissolved in 1 T. Water

 

Combine soy sauce and sugar in a large bowl. Add spareribs and marinate 20 minutes. Drain, reserving marinade. Heat wok over medium-high heat until very hot. Add oil and heat through. Add garlic and spareribs and stir fry until spareribs are lightly browned on both sides, about a minute. Add reserved marinade, water, rice wine and black beans. Bring to a boil and reduce heat to low. Cover and simmer stirring 2-3 times for about an hour. Stir the tapioca starch and water mixture and add to the wok; cook, stirring, until sauce thickens. Serve hot. From: Dim Sum Made Easy

Spiced Pork

Spiced Pork

1 ½ lb. fresh Ham or Boneless Pork

3 T. Sweet Bean Sauce

3 T. Dark Soy Sauce

1 T. Chinese Rice Wine

1 whole Star Anise

1 C. Boiling Water

¼ C. Rock Sugar

 

Wash pork and wipe dry. Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator. Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water. Simmer over low heat 30 minutes. Ass rock sugar and simmer 1 hour longer, turning meat frequently. When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot. Slice pork and arrange it attractively on the plate. Pour sauce on top. Delicious hot or at room temperature. From: Dim Sum Made Easy

Paper-Wrapped Chicken

Paper-Wrapped Chicken

1 T. light Soy Sauce

1 T. Chinese Rice Wine

½ tsp. Salt

½ tsp. Sugar

¼ tsp. Pepper

¾ lb. Chicken Breast, cut into 1” x 2 “ slices, ¼” thick

5 dried Chinese Mushrooms

½ lb. Smithfield Ham, fat trimmed

2 T. Sesame Oil

20 Cilantro Leaves

2 C. Peanut or Vegetable Oil

 

Combine soy sauce, rice wine, salt, sugar and pepper. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water for 20 minutes; drain. Discard stems and cut each mushroom into quarters. Boil ham in small pot of water for 10 minutes. When cool, cut into small triangular shapes the same sixe as the mushrooms. Cut 20 6×6” square of cellophane paper. Brush sesame oil on one sheet. Place one cilantro leaf in the middle. Next to it place a mushroom, on the other side place a ham slice. Lay a piece of chicken over the top. Fold like an envelope into a rectangular package. Tuck corners inside to make a neat package. Repeat to make 20 packages. Heat oil in wok over medium-low heat. In batches, add packages, face down, and fry 2 minutes, until almost cooked through. Turn them over and fry 30 seconds more. Drain and serve hot. From: Dim Sum Made Easy

Quail Eggs in Brown Sauce

Quail Eggs in Brown Sauce

1 15oz. Can Quail Eggs

2 T. Dark Soy Sauce

 

½ C. Chicken Broth

1 T. Tapioca Starch

1 tsp. Sugar

1 tsp. Salt

1 tsp. Sesame Oil

 

1 ½ C. Peanut or Vegetable Oil

2 T. Flour

3 T. Peanut or Vegetable Oil

½ lb. fresh Snow Peas, blanches

1 15oz. can Straw Mushrooms, drained and rinsed

1 15oz. can Baby Corn, drained and rinsed

 

In medium bowl, marinate quail eggs in soy sauce for 10 minutes, turning eggs frequently. Remove and set aside; reserve soy sauce. To the soy sauce, add broth, tapioca starch, sugar, salt and sesame oil. Mix well and set aside. Heat 1 ½ C. oil in a wok over medium heat. Meanwhile, coat quail eggs with flour. When oil is hot, carefully add eggs to wok and deep fry until golden brown; set aside. Discard oil in wok and wipe dry. Heat 1 T. oil in wok; add snow peas and stir fry for a few seconds. Add one half of the seasoning sauce made from broth and sesame oil and stir fry about a minute. Arrange snow peas attractively around outer edge of serving dish. Heat remaining 2 T. oil in wok; add mushrooms and baby corn and stir fry about 1 minute. Add remaining seasoning sauce and mix thoroughly. Add quail eggs and stir well. Transfer eggs and vegetables to center of serving plate and serve. From: Dim Sum Made Easy

Shrimp Toast

Shrimp Toast

½ lb. peeled and deveined Shrimp, chopped to a fine paste

6 fresh Water Chestnuts, peeled and finely chopped

2 T. ground Pork Fat or Fatty Bacon

1 Egg, lightly beaten

1 T. Chinese Rice Wine

1 T. Tapioca Starch

1 tsp. Salt

½ tsp. Sugar

1 ½” piece Ginger Root

6 slices White Bread (2 day old), crusts trimmed

24 leaves fresh Chinese Parsley (cilantro)

2 C. Peanut or Vegetable Oil

 

In medium bowl, combine minced shrimp, water chestnuts, port fat, egg, rice wine, tapioca starch, salt and sugar. With garlic press, squeeze juice from ginger root and add juice to mixture. Mix well to form paste. Cut each slice of bread into 4 triangles. Spread about 1 teaspoon shrimp mixture on each triangle and top with a parsley leaf. Heat oil in wok to 375 over medium high heat. In batches, gently lower the bread triangles, shrimp side down, in to the oil; fry one minute. Turn toasts over and fry a few seconds longer, until golden brown. Brain on paper towels and serve immediately. From: Dim Sum Made Easy

Fish Wrapped in Tofu Skin

Fish Wrapped in Tofu Skin

Peppercorn Salt

¼ C. Salt or Coarse Salt

2 T. Szechuan Peppercorns

 

Filling

½ lb. Sole, pike or flounder fillet, cut into 1 ½” long julienne strips

1 T. Chinese Rice Wine

½ tsp. Salt

¼ tsp. Sugar

Dash White Pepper

 

Paste

½ lightly beaten Egg

3 T. Cold Water

2 T. Flour

¼ tsp. Salt

2 tsp. Minced Scallion

 

6 pieces Tofu Skin

2 C. Peanut or Vegetable Oil

 

Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Combine filling ingredients and refrigerate for 30 minutes. Combine paste ingredients in a small bowl and set aside. Handling the dried bean curd skin carefully, place each sheet between damp cloths. Set aside for 15 to 20 minutes, until they are soft enough to handle. Sprinkle water on them if necessary to make them soft. Brush each skin lightly with the paste. Loosely stack skins in two piles of 3 skins to that each rounded edge extends 2 inches beyond the skin above it. Divide filling into 2 portions and spread along the straight side of the top tofu skin. Bring up bottom edge and loosely cover filling, tuck in both ends, and roll until the skin is entirely rolled up into a 10 inch cylinder. Repeat with second stack of skins and filling. Using sharp cleaver, cut each roll diagonally into 1 ½” long sections. In wok over medium high heat, heat oil until hot. In batches, add a few pieces of the rolls and fry 3-4 minutes, until golden and crispy. Drain well on paper towels. Serve hot with peppercorn salt. From: Dim Sum Made Easy

Pork Steamed Pearl Balls

Pork Steamed Pearl Balls

2/3 C. Glutinous (sweet) Rice

4-6 Dried Chinese mushrooms, soaked in hot water 20 minutes, stems removed and caps finely chopped

1 lb. ground Pork

1 Egg

1 T. light Soy Sauce

1 ¼ tsp. Salt

¼ tsp. Sugar

1 T. Tapioca Starch dissolved in 2 T. Water

6-8 fresh Water Chestnuts, peeled and finely chopped

 

Rinse and soak the rice at least 3 hours. Drain and spread out on a cloth towel to dry, about 30 minutes. In mixing bowl combine pork, egg, soy sauce, salt and sugar. Stir in tapioca starch and water mixture and mix well. Add mushrooms, water chestnuts and scallion and mix again. Scoop up about 1 ½ T. of pork mixture with a wet hand and shape it into a ball about 1 inch in diameter. Repeat to make about 30 balls. One a t a time, roll the balls in the glutinous rice and place in a lightly oiled steamer basket. Cover and refrigerate until ready to steam. Place pearl balls in lightly greased steamer set or bamboo steamer placed in a wok over water. Bring water to a boil, cover, and steam 20-25 minutes, until cooked through. Serve hot. From: Dim Sum Made Easy

Deep-Fried Shrimp Balls

Deep-Fried Shrimp Balls

Peppercorn Salt

¼ C. Coarse Salt

2 T. Szechuan Peppercorns

 

2 Egg Whites

3 oz. ground Pork fat or blanched Fatty Bacon

1 lb. peeled and deveined Shrimp, chopped to a fine paste

1 T. Chinese Rice Wine

1 T. Tapioca Starch

1 tsp. Salt

1/8 tsp. White Pepper

1 ½” piece fresh Gingeroot

2 C. Peanut or Vegetable Oil

 

Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Beat egg whites until foamy; add ground pork fat and beat 2 minutes. Add ground shrimp, rice wine, tapioca starch, salt and pepper. With a garlic press, squeeze the juice from gingerroot; add juice to shrimp mixture. Mix well. Heat wok over high heat until very hot. Add oil and heat over medium heat. With left hand, take a handful of the shrimp paste and squeeze your fingers into a fist. A ball about the size of the walnut will spurt from between your thumb and forefinger. With right hand, use a measuring tablespoon dipped in cold water to scoop up the shrimp ball and drop it into the hot oil. Repeat to make about 12 balls. Fry, turning frequently, about 2 minutes, or until they float to the top and become fluffy. Do no overcook; over frying will shrink them. Transfer to a paper towel lined plate to drain. Serve hot with peppercorn salt. From: Dim Sum Made Easy

Chicken Meatball

Chicken Meatball

Egg White Pancakes:

4 egg whites

1/2 teaspoon wheat starch

1/4 teaspoon salt

1/16 teaspoon white pepper

Vegetable oil

 

Chicken Meatball:

1/2 pound boneless, skinless chicken breast, chopped fine

6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine

4 pieces black mushroom, chopped fine

1 ounce back fat, chopped fine

1/3 piece scallions, chopped fine

2 pieces cilantro, minced

8 pieces water chestnut, chopped fine

1/8 teaspoon white pepper

1/4 teaspoon salt

1/4 teaspoon sesame oil

1 to 1/2 teaspoon oyster sauce

Cilantro sprigs

 

Egg white sauce:

1/2 cup chicken broth or water

1 egg white

1 tablespoon all-purpose flour

Pinch salt

 

Virginia ham slice, dried and ground into a powder or crumbled hard boiled egg yolk mixed with kosher salt, for decoration

 

To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick sauté pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter. In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.  To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes. Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt. Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.

Sweet and Sour Spareribs

Sweet and Sour Spareribs

1 tablespoon(s) peanut or vegetable oil

2 slice gingerroot

2 scallions, cut into 2-inch pieces

1 1/2 pound spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated

1/4 cup dark soy sauce

1/4 cup sugar

2 1/2 tablespoon Chin Kiang vinegar

1 1/2 tablespoon(Chinese rice wine

3 Chinese cabbage leaves, shredded

 

Heat the oil in a Dutch oven or medium-size pot over medium-high heat. Add the gingerroot and scallions and stir. Add the spareribs and stir-fry 1 minute to brown them slightly. Add the soy sauce, sugar, vinegar, and wine. Bring to a boil and reduce the heat to low; cover and simmer, stirring occasionally, about 45 minutes. Arrange the shredded Chinese cabbage leaves on each dim sum plate and top with the spareribs; serve hot.

Four-Color Shui Mal

Four-Color Shui Mal

2 large dried Chinese mushrooms

3 hard-cooked egg yolks

½ carrot, peeled, finely grated

4 large broccoli florets

2 tablespoons cornstarch

24 dumpling wrappers

1 cup Shui Mai filling

8 to 10 lettuce leaves

 

Soak the dried mushrooms in hot water to cover for 30 minutes. Drain, then trim and discard the stems. Finely chop the caps and set aside in a small dish. In a small bowl, mash the egg yolks with a fork; set aside. Bring 1 quart of water to a boil Add the grated carrot and cook 1 minute. Drain and set aside. Bring another quart of water to a boil. Add the broccoli and cook 1½ minutes. Drain, finely chop, and set aside. Dissolve the cornstarch in 1 teaspoon of cold water; set aside. To assemble the dumplings, place 1 wrapper on a clean work surface. With your fingers, completely moisten the top surface of the wrapper with water. Place 1 tablespoon of shui mai filling in the center. Fold the wrapper in half to form a crescent but do not seal, Take the two ends of the crescent and push them into the center. With a thin brush or a toothpick, dab a bit of cornstarch paste at the point where the ends meet. Pinch to seal The dumpling should have 4 open pockets and resemble a 4-leaf clover. Insert a small amount of each filling in each pocket: chopped mushrooms in the first, mashed egg yolk in the second, carrot in the third, and finally broccoli. Transfer the finished shui mai to a plate and cover while continuing to prepare the remainder. Bring water to boil under a steamer. Place lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve hot, with Spicy Soy Dipping Sauce.

Shui Mai

Shui Mai

Filling:

2 tablespoons peanut oil

1 garlic clove, minced

1 teaspoon minced ginger

1 scallion, chopped Ionian, coarsely chopped

½ small cabbage, coarsely chopped

2 teaspoons thin soy sauce

½ teaspoon sesame oil

1 teaspoon rice wine or dry sherry

1 teaspoon cornstarch dissolved in 1 teaspoon cold water

24 dumpling wrappers, 3-inches in diameter ½ cup parboiled or frozen green peas

8 to 10 lettuce leaves

Spicy Soy Dipping Sauce

 

Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool. Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon of filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers. Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy Soy Dipping Sauce.

Spinach-Filled Won Tons

Spinach-Filled Won Tons

10 ounces fresh spinach

1 tablespoon peanut oil

1 garlic clove, minced

¼ cup minced onion

10 water chestnuts, rinsed, drained, minced

1 pound won ton wrappers (about 60)

Salt and freshly ground pepper to taste

 

Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner. Coarsely chop and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper. When the filling has cooled slightly, form the won tons. Dip your fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won tons while shaping the remainder. Cook the won tons following the directions in the recipe-s-either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

Peking Dumplings with Pork and Vegetables

Peking Dumplings with Pork and Vegetables

1 package Round Wonton Wrappers

 

2 T. Soy Sauce

1 T. Chin Kiang Vinegar

Chili oil or mashed Garlic to taste

 

¾ lb. Chinese Cabbage, finely shopped

1 tsp. Salt

1 lb. Ground Pork

3 T. Dark Soy Sauce

2 T. Sesame Oil

2 T. Chicken Broth

1 T. Chinese Rice Wine

1 T. finely chopped Ginger Root

2 Scallions, chopped

 

Remove wonton wrappers from package and cover with wet towel for 15 minutes before use. To make dipping sauce combine soy sauce, vinegar and chili oil or garlic.  To make filling, place chopped cabbage in a mixing bowl and sprinkle with salt. Mix well and let stand for 10 minutes. Squeeze excess water from cabbage with both hands. In large bowl, combine remaining ingredients, except for wrappers, and stir in cabbage. Place about 1 T. filling in center of one wonton wrapper. With wet finger, moisten edges and fold over to make a half circle and pleat edges together. Press to make sure it is tightly sealed. Repeat to make remaining dumplings. Bring 8 cups water to boil in a large pot. Drop dumplings, one by one, into the boiling water; stir to make sure they do not stick to the bottom. Cook about 30 seconds or until water boils again. Add 2/3 C. cold water. When it boils again, add another 2/3 C. cold water. When it boils again, the dumplings are ready. You can also deep fry these dumplings: Heat 3 ½ C. oil in a wok over high heat. Reduce heat to medium. In batches, add dumplings na deep fry until golden brown. From: Dim Sum Made Easy

Crispy Wrapped Shrimp

Crispy Wrapped Shrimp

20 jumbo shrimp, peeled and deveined, tails intact

2 cloves garlic, finely chopped

2 tablespoons vegetable oil

20 won ton wrappers

1 egg, beaten

20 chives

3 cups vegetable oil for deep-frying

 

Place shrimp in bowl, pour in combined garlic and oil, and toss until well coated. Cover and refrigerate 2 hours. Wrap wonton around shrimp, using egg to seal edge. Tie chive around center. Deep fry until crispy.

 

Asparagus Strudel

Asparagus Strudel

Freshly ground pepper

8 sheets frozen phyllo dough, thawed

Salt

1/2 C. shredded Gruyere cheese (2 oz.)

16 medium-size asparagus spears

1/3 C. butter, melted

1/2 C. chopped walnuts, toasted

 

If you like, scrape scales from asparagus spears. Trim off tough ends. Cook asparagus, covered, in boiling salted water for 5 to 7 minutes or until the asparagus is bright-green and crisp-tender. Immediately drain the asparagus and place in ice water. Drain asparagus; dry on paper towels. Meanwhile, unfold phyllo dough. Place one sheet of phyllo on a work surface. Brush with some of the melted butter. Repeat 3 more times. (Cover remaining phyllo with a damp cloth to prevent drying.) Place 2 asparagus spears along one short end of phyllo about 4 inches from the short end of the dough, placing tip to stalk at the center. Sprinkle lightly with salt and pepper. Sprinkle about 1 T. each of the walnuts and Gruyere cheese over the asparagus. Fold the phyllo dough over the stalks and repeat arranging asparagus, walnuts, and cheese, then folding until there are 8 stalks of asparagus total. Press edges to seal. If necessary, cut off any excess phyllo at ends of roll. (Roll should measure about 11-1/2×3-1/2 inches). Brush strudel with melted butter. Repeat for one more strudel. Place strudels, seam sides down, on a large baking sheet. Cut each strudel with a sharp knife into 6 pieces. Bake strudels in a 400 degree F oven for 15 to 20 minutes or until golden brown. If you like, garnish with crisp-cooked asparagus spears and champagne grapes.

 

Asparagus Spring Rolls

Asparagus Spring Rolls

1/2 tsp. freshly ground pepper

24 asparagus spears

1 T. olive oil

1 to 2 T. snipped fresh dill

1 8-oz. package reduced-fat cream cheese (Neufchatel)

1/4 tsp. salt

8 long fresh chives

2 T. snipped chives

1 T. lemon juice

1 clove garlic, minced

2 T. milk

8 dried lasagna noodles

6 oz. thinly sliced smoked salmon

 

In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 T. of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.

Shanghai Spring Rolls with Sweet Chili Sauce

Shanghai Spring Rolls with Sweet Chili Sauce

1/2 pound unpeeled fresh shrimp

2 large eggs, lightly beaten

1/2 pound ground pork

1 (8-ounce) can water chestnuts, drained and minced

1 (8-ounce) can bamboo shoots, drained and minced

3 garlic cloves, minced

2 green onions, diced

2 tablespoons minced fresh ginger

1 tablespoon soy sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 (12-ounce) package spring roll wrappers

Vegetable oil

Sweet Chili Sauce

Lettuce leaves (optional)

 

Peel shrimp, and devein, if desired; finely chop. Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal. Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

Wontons

Wontons

1 package Round Wonton Wrappers (60)

1 lb. ground Pork

1 Egg

3 T. Sesame Oil

3 T. Dark Soy Sauce

1 T. Chicken Broth

1 T. Chinese Rice Wine

1 Scallion, chopped

1 tsp. chopped Ginger Root

1/2 tsp. Salt

Remove wonton wrappers from package and cover with wet towels for 15 minutes before use. Combine remaining ingredients in a large bowl and mix well. Place ½ tsp. filling in center of one wrapper. Moisten edge of wrapper with water and fold over at the center.  Gently press the edges together. Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water. It should look a bit like a nurse’s cap. Repeat to make 60 dumplings. Bring 4 quarts water to boil I a deep pot or wok. Add wontons to the boiling water and bring to a boil. Add 1 C. cold water and again bring to a boil. Repeat this process twice, each time adding the cold water and bringing to a boil again. When wontons float to the surface, they are ready. Drain and serve. You can make them ahead, freeze, and then cook at serving time. No need to thaw before cooking. From: Dim Sum Made Easy

Fried Noodles and Chicken Wrapped in Lettuce Leaves

Fried Noodles and Chicken Wrapped in Lettuce Leaves

2 T. Chicken Broth

1 ½ T. light Soy Sauce

1 tsp. Sesame Oil

½ tsp. Oil

1/8 tsp. Pepper

 

1 T. Chinese Rice Wine

1 T. Tapioca Starch

½ tsp. Salt

1 skinned and boned whole Chicken bread or cutlet (1/4 lb.), cut into ¼” dice

 

6-8 dried Chinese Mushrooms

¼ C. coarsely chopped Smithfield Ham

½ C. Green Peas

2 Eggs, Beaten

1 oz. Cellophane Noodles

1 C. plus 4 T. Peanut or Vegetable Oil

1 C. Bamboo Shoots, diced

20 nice, round, Lettuce Leaves

 

Combine broth, soy sauce, sesame oil, salt and pepper in a small bowl; set aside.  Combine rice wine, tapioca starch and salt in a large bowl. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water until soft, about 20 minutes; drain. Discard stems. Dice mushrooms into ¼” pieces. Boil ham in a small pot of water for 10 minutes; remove with slotted spoon. When cool, chop into ¼” dice. Boil green peas in the boiling water for one minute. Drain and rinse with cold water. Heat wok over medium-high heat until very hot. Reduce heat to low and allow the wok to cool for 2 minutes. Pour in a quarter of beaten egg, swirl around wok until a thin round egg sheet forms. Turn sheet and cook 30 seconds more. Transfer to a plate to cool. Repeat 3 times with remaining egg. When cool, cut sheets into ¼” pieces. Cut and loosen cellophane noodles and separate them into several batches. Heat 1 C. oil in the wok over medium high heat until very hot. Deep fry the cellophane noodles, a few at a time, until puffed up, just 2 or 3 seconds on each side. Transfer to platter. Discard oil. Add 2 T. fresh oil to wok and heat over medium high heat. Add marinated chicken and stir fry 30 seconds or until it turns white. Drain and set aside. Add 2 T. oil to wok and heat over medium high heat. Add ham, mushrooms, peas and bamboo shoots and stir fry about 1 minute. Add cooked chicken, egg, and the seasoning sauce made of the broth, soy sauce and sesame oil. Stir fry over high heat until heated through and well mixed. Spoon meat and vegetables over the cellophane noodles. Diners should help themselves by placing some meat and noodle mixture in a lettuce leaf and wrapping the leaf around the mixture. From: Dim Sum Made Easy

Anne’s Celery Root Remoulade with Smoked Duck

Anne’s Celery Root Remoulade with Smoked Duck

1 C. homemade thick mayonnaise

1 tsp. Dijon mustard

1/2 tsp. chopped capers

1 cornichon, finely chopped

Juice of one lemon

1/2 anchovy, rinsed and chopped

1 tsp. champagne vinegar

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh parsley

1 (about 12 oz.) celery root, peeled and grated

Salt and white pepper

2 red bliss potatoes, thinly sliced and blanched

1/2 C. champagne and herb vinaigrette

1 (10-oz.) smoked duck breast seared medium rare

2 T. finely chopped parsley

 

In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 C. of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.

 

Hot Walla Walla Sweet Artichoke Dip

Hot Walla Walla Sweet Artichoke Dip

1 (225 ml.) jar Walla Walla Sweet Onion Mustard

1 (8 oz.) package cream cheese, softened

1 1/2 C. mayonnaise

1 (14 oz.) can artichoke hearts, drained

1 3/4 C. grated parmesan or romano cheese

 

Beat cream cheese at medium speed with an electric mixer until smooth. Mash artichoke hearts and add to cream cheese. Stir in mayonnaise, Walla Walla Sweet Onion Mustard and cheese. Spoon into a greased or sprayed baking dish. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Serve with assorted crackers such as Roasted Garlic & Rosemary or Toasted Sesame Wisecrackers

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

(2) 3 oz. boxes Wild Pacific Smoked Salmon Divide into 6 portions:

4 oz. Lite cream cheese½ C. alfalfa sprouts ½ C. alfalfa sprouts

1 T. Onion, finely chopped 1 avocado, thinly sliced

1 tsp. Prepared horseradish ½ cucumber, chopped

6 corn tortillas

 

Mix salmon, cream cheese, onion and horseradish. Spread salmon mixture evenly on tortillas. Layer sprouts, avocado and cucumber. Roll up tightly. Cut each rolled tortilla into bite-sized pieces

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

 

1/2 cup cream sherry

1/2 cup golden raisins

3 medium red bell peppers

2 medium yellow bell peppers

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

3/4 cup chopped green pitted olives (4 to 6 ounces with pits)

8 oil-packed anchovy fillets, drained and minced

1 large tomato, seeded and diced

1 scant teaspoon saffron threads, crumbled

2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)

1/3 cup good olive oil

Minced fresh flat-leaf parsley

 

Preheat the oven to 375°F. Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside. Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt. In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, breadcrumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge. Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

Herb & Cheese Savory Cookies with Balsamic Syrup

Herb & Cheese Savory Cookies with Balsamic Syrup

1 C. of flour

2 tbsp of fresh rosemary

1/4 C. of butter, cut into cubes

1/2 C. of grated Parmesan cheese

1/2 C. of sour cream

Salt and pepper

Balsamic Syrup (recipe below)

Preheat oven to 350 degrees. In a food processor, place flour, rosemary, butter, salt and pepper. Pulse until combined. Add the Parmesan cheese and sour cream. Pulse until the dough comes together. Roll dough out into a log and wrap in plastic wrap. Refrigerate for at least 1 hour. Slice dough into cookies and place them on a lined baking sheet. Bake for 15 minutes, until they just start to brown. Serve with balsamic syrup.

Balsamic Syrup

1 C. balsamic vinegar (fig infused balsamic is also good)

3 T. of sugar

3 T. of light flavored honey

Combine balsamic vinegar, sugar and honey in a saucepan over medium/low heat. Simmer until reduced by ½ and has the consistency of syrup. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks. Bring the syrup to room temperature before using it.

Festive Warm Brie

Festive Warm Brie

4 inch round of Brie or Camembert

Tomato Bruschetta Topping:
1 C. seeded and finely chopped ripe tomato
1 small minced garlic clove
1/2 tsp. olive oil
1/4 tsp. dried basil
pinch of ground black pepper

Jalapeno Pepper Topping:
1/4 C. finely chopped Red Bell Pepper
1 finely chopped seeded Jalapeno Chili
1 cliver Garlic, minced

Thinly slice top rind off cheese, leaving sides and bottom intact. To heat in oven, place on a foil-lined baking sheet for easy handling. Or place round on a microwave-safe plate. Stir all ingredients for each topping together, and spoon each over in pleasing pattern. Topped cheese can be covered and refrigerated for up to half a day. When ready to serve, preheat oven to 350. Bake cheese, uncovered, in center of oven until warm, from 8 to 10 minutes. Or microwave, loosely covered, on medium power just until warm, from 1-1/2 to 2 minutes. Serve right away with crackers such as water biscuits.

Yield: 6 servings
Calories: 113
Fat: 9.3
Fiber: trace

Spiced Grape and Yogurt Salad

Spiced Grape and Yogurt Salad

1/4 C. vanilla lowfat yogurt
1/8 tsp. ground cinnamon
1/8 tsp. ground cardamom
1 C. seedless green grapes
1 C. seedless red or black grapes

Combine first 3 ingredients in a large bowl and mix well. Add grapes and stir gently until well coated. Cover and refrigerate until chilled.

Yield: 4 servings
Calories: 70
Fat: .7g
Fiber: .9g

Garden Quesadillas

Garden Quesadillas

2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 tsp. olive oil or cooking oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 T. snipped fresh cilantro
1/3 C. fat-free cream cheese (tub style)
5 6- to 7-inch flour tortillas
1/4 – 1/2 C. salsa (optional)

In a large nonstick skillet cook sweet peppers and onion in 1 tsp. of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

Yield: 10 servings
Calories: 58
Fat: 2g
Fiber: 1g

Pesto Crostini

Pesto Crostini

3 C. fresh basil leaves, washed, dried
1/3 C. Italian Vinaigrette Dressing
1/3 C. Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) Cream Cheese
1/4 C. Grated Parmesan Cheese

Place basil leaves, dressing and 1/3 C. Parmesan cheese in food processor or blender container; cover. Process until well blended. Spread baguette slices evenly with cream cheese spread, then with pesto mixture. Sprinkle evenly with 1/4 C. Parmesan cheese. Optional: To make a black olive pesto, prepare as directed, adding 1/2 C. pitted black olives to the food processor container with the basil.

Yield: 16 servings
Calories: 150
Fat: 8g
Fiber: 1g

Ham & Swiss Reuben Roll-Ups

Ham & Swiss Reuben Roll-Ups

6 slices Deli Style Shaved Smoked Ham
1 T. RF Thousand Island Dressing
4-1/2 tsp. Sauerkraut, drained
1 Kraft 2% Milk Swiss Singles, cut into 3 strips

Flatten ham slices; pat dry. Stack 2 of the ham slices; spread with 1 tsp. of the dressing. Top with 1-1/2 tsp. of the sauerkraut and 1 strip of the 2% Milk Singles; roll up. Secure with toothpick, if desired. Repeat with remaining ingredients to make 3 roll-ups. To Warm: Assemble as directed. Place on microwavable plate; cover with microwavable paper towel. Microwave on HIGH 5 to 10 seconds or until 2% Milk Singles starts to melt.

Yield: 1 serving
Calories: 130
Fat: 6g
Fiber: 1g

Triscuit Tuna Melts

Triscuit Tuna Melts

1 can (3 oz.) low sodium tuna, drained, flaked
1 T. Sour Cream
Dash hot pepper sauce
24 Triscuit Low Sodium Crackers
1/4 C. Shredded Swiss Cheese

Mix tuna, sour cream and hot sauce until well blended. Spread 1 tsp. of the tuna mixture onto each cracker; top with 1/2 tsp. of the cheese. Place 8 topped crackers on microwavable plate. MICROWAVE on HIGH 15-20 seconds or until cheese begins to melt. Repeat with remaining topped crackers. Serve immediately.

Yield: 8 (3 topped crackers each)
Calories: 80
Fat: 3.5g
Fiber: 2g

Crispy Vegetable Spread

Crispy Vegetable Spread

1 pkg. (8 oz.) Neufchatel Cheese, softened
1 C. shredded, peeled seeded cucumber, well drained
1 C. shredded carrot
1 tsp. chopped fresh dill
1/2 tsp. lemon juice
4 green onions, sliced
1 Box Triscuit Reduced Fat Crackers

Mix all ingredients except crackers until well blended; cover. Refrigerate several hours to allow flavors to blend. Serve as a spread with crackers.

Yield: 16 servings, 2 T. spread and 6 crackers eachCalories: 140
Fat: 6g
Fiber: 4g

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

12 whole chicken wings from meat case of market (drumettes and tips)

Salt and freshly ground black pepper

2 T. vegetable oil (2 turns of the pan)

1/4 to 1/3 C. spicy deli mustard (eyeball it)

1/2 C. orange juice

2-inch piece fresh gingerroot, peeled

2 T. hot sauce (eyeball it)

2 tablspoons soy sauce (eyeball it)

1/2 tsp. crushed hot red pepper flakes

3 T. honey (a healthy drizzle)

1/4 C. chopped fresh cilatnro or flat-leaf parsley (a handful)

2 to 3 tablspoons chopped chives

 

Preheat the oven to 400°F. Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes and honey. Bring up to a simmer over high heat, then lower the heat and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce. After the wings brown, drain off some of the fat and drippings. Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time. Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives. Serve hot or at room temperature.

Crab Salad Bites on Endive

Crab Salad Bites on Endive

6 ounces lump white crab meat, broken into small pieces with your fingertips

1/4 red bell pepper, finely chopped

1 shallot, finely chopped

1 orange, zested

3 radishes, grated

3 T. chopped celery greens

Salt and pepper

1/4 C. mayonnaise

3 T. heavy cream

24 endive leaves

Chopped parsley or chives, to garnish

 

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

Bacon Wrapped Shrimp and Scallops

Bacon Wrapped Shrimp and Scallops

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound

12 large sea scallops, trimmed and well drained

1 lime, juiced and zested

1 T. toasted sesame oil

1 T. grill seasoning or coarse salt and black pepper

1 tsp. hot red pepper flakes

12 slices center cut or applewood smoked bacon, cut in 1/2

Toothpicks

3 scallions, very thinly sliced on an angle

 

Preheat oven to 425 degrees F. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions.

Triscuit “Bruschetta”

Triscuit “Bruschetta”

1 C. chopped plum tomatoes
1/4 C. Grated Parmesan Cheese
1/4 C. chopped green onions
2 T. chopped fresh basil
2 T. Reduced Fat Italian Dressing
1/2 tsp. minced garlic
36 Triscuit Reduced Fat Crackers

Preheat oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic. Top each cracker with a spoonful of the tomato mixture. Place on baking sheet. Bake 5 to 7 minutes or until hot. Serve immediately.

Yield: 12 servings, 3 topped crackers each
Calories: 70
Fat: 2.5g
Fiber: 2g

Triscuit “Bruschetta”

Triscuit “Bruschetta”

1 C. chopped plum tomatoes
1/4 C. Grated Parmesan Cheese
1/4 C. chopped green onions
2 T. chopped fresh basil
2 T. Reduced Fat Italian Dressing
1/2 tsp. minced garlic
36 Triscuit Reduced Fat Crackers

Preheat oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic. Top each cracker with a spoonful of the tomato mixture. Place on baking sheet. Bake 5 to 7 minutes or until hot. Serve immediately.

Yield: 12 servings, 3 topped crackers each
Calories: 70
Fat: 2.5g
Fiber: 2g

Zesty Roast Beef Bites

Zesty Roast Beef Bites

9 Ritz Low Sodium Crackers
2 oz. roast beef, cut into 9 pieces
2-1/4 tsp. Kraft Prepared Horseradish
Chopped fresh parsley (optional)

Top each cracker with 1 roast beef piece and 1/4 tsp. horseradish; sprinkle lightly with parsley. Serve immediately. Garnish with cherry tomato wedges.

Yield: 3 servings, 3 topped crackers each
Calories: 90
Fat: 4g
Fiber: 0g

Chili Lime Avacodos

Chili Lime Avacodos

2 ripe Haas avocados
2 limes
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt
3 T. extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

Yield: 4 servings
Calories: 220
Fat: 22g
FIber: 1.9g

Roast Beef Spiral Toppers

Roast Beef Spiral Toppers

2 tsp. Sour Cream
1/2 tsp. Kraft Prepared Horseradish
1 slice deli roast beef (1 oz.)
1 Kraft Swiss Cheese Slice
8 Triscuit Low Sodium Crackers

Mix sour cream and horseradish until well blended; set aside. Top meat with cheese; roll up tightly, starting at short end. Cut crosswise into 8 slices. Place 1 meat spiral on each cracker; top with 1/4 tsp. of the sour cream mixture. Garnish with chopped fresh parsley.

Yield: 4 servings (2 topped crackers each)
Calories: 80
Fat: 3.5g
Fiber: 1g