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Air Fryer Potstickers

Air Fryer Potstickers

Air Fryer Potstickers

 

1 box potstickers

1/8 cup soy sauce

1 tsp grated ginger

1/2 tsp fresh lime juice

dash sesame oil

 

Take a round baking dish that fits in your air fryer and pour in 1/4 cup water – just barely enough to cover the bottom. Set the dish inside the bottom of your air fryer – you might need to remove the tray in the bottom if it’s not a flat surface. Set the frozen potstickers in the baking dish in the water in a single layer. If your air fryer is small, you may have to make these in batches. Spritz potstickers lightly with olive oil spray. This is the step that keeps them soft but also have the crispy texture of a “fried” potsticker! Air fry at 350 for 3 minutes. While air frying, whisk together soy sauce, ginger, lime juice and sesame oil. Flip potstickers, spritz with olive oil and air fry 2-3 minutes more. Remove potstickers with tons and serve with soy ginger sauce.

Nepalese Vegetable Momos

Nepalese Vegetable Momos

Nepalese Vegetable Momos

 

1.5 C. all-purpose flour maida

1 T. cooking oil

Salt as per taste

1/2 C. water or as required to knead a smooth elastic dough

Ingredients for the momos stuffing

2/3 C. cabbage finely chopped

2/3 C. carrot finely chopped

1/2 C. capsicum finely chopped

1/2 C. onion finely chopped

2 T. spring onion finely chopped

1 tsp. grated ginger

1 tsp. grated garlic

1 T. vinegar

1 tsp. black pepper powder

Salt as per taste

1 tsp. any cooking oil of your choice

 

Mix all the ingredients of dough and knead to make a smooth dough. Cover it with a wet cloth and keep aside. In a pan heat oil, add ginger, garlic, and onion. Sauté for around 30 seconds and then add all the remaining vegetables. Add salt, pepper, vinegar and stir fry till the moisture evaporates. Switch off the gas and keep the stuffing aside till it reaches room temperature. Make same sized, small balls of dough. Keep them covered under a wet cloth. Take one dough ball at a time; flatten it by pressing between your palms. Dust with some dry flour and roll it into a thin disc with the help of a rolling board and pin. Now put around 3/4 T. stuffing in the middle of a disc. Lift the edges from all sides and start pleating to bring them to the center. Pinch them together to join at the center. Make momos from the remaining balls in a similar way. Now grease the surface of your steamer’s plate. Place the momos on it and steam for around 20 minutes or till they become translucent. Serve hot with momos chutney! Or savory dipping sauce.

 

Savory Dipping Sauce

 

1 C. distilled white vinegar

1 C. sugar

¼ C. soy sauce

1 C. ketchup

1 tsp. cornstarch

 

Place the vinegar, sugar, soy sauce, and ketchup in a small pot over medium heat. Bring to a boil, stirring, until the sugar is dissolved, about 5 minutes. 2 Combine the cornstarch and 1 T. of water in a small bowl and whisk together with a fork. Stir into the sauce, then bring the sauce to a boil over high heat and boil until thickened, about 1 minute. Serve alongside the momos. Any extra sauce can be refrigerated in an airtight container for up to a week. Bring to room temperature before serving.

 

Yield: 12 dumplings

1 dumpling

Calories: 80

Fat: 2g

Fiber: 1g

Fried Wontons

Fried Wontons

Fried Wontons

4 dried shiitake mushrooms

1/2 C. hot water

4 ounces medium (41/50) raw shrimp, peeled and deveined, tails removed

12 ounces ground pork

2 garlic cloves, chopped

2 T. oyster sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper, or more to taste

Half 8-ounce can sliced water chestnuts, drained and finely diced

1/2 C. finely chopped green onions, white and green parts

1/4 Maui onion, finely chopped

48 wonton wrappers (pei)

Neutral oil, for deep-frying

Plum sauce, for serving

Chinese hot mustard powder, for serving

Soy sauce (shoyu), for serving

 

Begin by soaking the shiitake mushrooms in the hot water in a bowl for 10 minutes. Use a smaller bowl to weigh down the mushrooms, if necessary. Finely mince the shrimp with a heavy knife until the shrimp becomes paste-like; alternatively, pulse the shrimp in a food processor until the same paste-like results are achieved. After the shiitake mushrooms have soaked for 10 minutes, drain, press out any excess liquid, and finely dice the mushrooms, discarding the stems. Combine the shiitake, shrimp, pork, garlic, oyster sauce, salt, pepper, water chestnuts, green onions, and Maui onion in a bowl and mix with a wooden spoon until well combined. Do not overmix. Place a wonton wrapper on a clean, dry surface, arranging it so that points are at the top and the bottom. Place 2 tsp. of filling in the center of the wonton wrapper. Dip your finger in a small bowl of water and use it to lightly moisten the two top sides of the wrapper. Bring the bottom two sides up to meet the top moistened sides. Press the sides together to seal. If desired, pinch the outer edges from the longer sides of the triangle together. Repeat the process until all the filling and/or wrappers are used. Line a rimmed baking sheet with paper towels and top with a wire rack. Fill a wide Dutch oven or pot with 2 inches of neutral oil. Warm the oil over medium heat to 35O°F. Fry the wontons in small batches until golden brown and cooked through, 4 to 5 minutes. Transfer to the prepared baking sheet to drain. Repeat until all the wontons have been fried. Sen e warm with plum sauce or Chinese hot mustard paste (whisk together equal parts dry mustard powder with cold water until smooth) mixed with soy sauce.

Shrimp, Cabbage, and Carrot Potstickers

Shrimp, Cabbage, and Carrot Potstickers

Shrimp, Cabbage, and Carrot Potstickers

2 tablespoons dark sesame oil
1 tablespoon minced fresh garlic
1/2 cup finely grated carrot
2 cups thinly sliced napa (Chinese) cabbage
4 teaspoons chili garlic sauce, divided
5 tablespoons lower-sodium soy sauce, divided
1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
40 gyoza skins or wonton wrappers
Cornstarch
1 1/3 cups plus 1 Tbsp. water, divided
3 tablespoons honey
1 tablespoon rice vinegar
Cooking spray
order ingredients
Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp. Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions. Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently. Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture. How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.

Yield: 8 servings
Serving Size: 5 Potstickers, 1 T. sauce

Calories:  195
Fat: 4.3g
Fiber: 1g

Bacon Cream Cheese Stuffed Wontons

Bacon Cream Cheese Stuffed Wontons

Bacon-Cream-Cheese-Stuffed-Wontons-wmFor wontons
½ cup bacon, cooked and crumbled
8 ounce cream cheese, softened
1 whole green onion, sliced thin
1 tablespoon Sriracha sauce
½ cup water
24 wonton wrappers
vegetable oil for frying

Sauce
2 tablespoon soy, can use low sodium
3 tablespoon honey
1 teaspoon rice wine vinegar

In a bowl, combine bacon, cream cheese, green onion, and Sriracha sauce. Mix well. Add approximately, ½ tablespoon mixture in center of wonton wrapper. Dip a brush or your finger in water and moisten edge of wonton. Press to seal. Repeat until all wontons are filled. Heat oil to medium-high. Add a few at the time to the hot oil and fry 1 to 2 minutes per side until golden brown. Drain on wire rack or paper towels. Repeat until all wontons are fried. Sauce: In a small bowl, whisk soy, honey and vinegar. Serve with wontons

Chicken Dumplings with Sesame Dipping Sauce

Chicken Dumplings with Sesame Dipping Sauce

Chicken Dumplings with Sesame Dipping Sauce1/2 pound ground chicken
1/4 C. thinly sliced scallions
1/4 C. minced canned water chestnuts
1/4 C. chopped cilantro
4 tsp. low-sodium soy sauce
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
24 wonton wrappers (3-inch square)

1/4 C. low-sodium soy sauce
1 T. sesame oil
2 tsp. rice vinegar
1/2 tsp. sugar
1/4 C. thinly sliced scallions

In medium bowl, combine chicken, scallions, water chestnuts, cilantro, soy sauce, ginger, salt, and pepper. Mix well. Working with several wonton wrappers at a time and keeping remainder loosely covered with a dampened cloth, start filling wontons: Place a generous tsp.ful of filling on bottom half of wrapper. With wet finger or pastry brush, moisten two sides of wonton. Fold two moistened sides over filling and press to seal and form triangle. Repeat with remaining wonton wrappers and filling. In a small bowl, whisk together soy sauce, sesame oil, vinegar, sugar, and scallions. Bring large pot of water to boil. Add dumplings and cook until they float to surface and chicken is cooked through (filling will be firm to the touch), about 4 minutes. Drain. Serve with dipping sauce.

Chicken Pot Stickers

Chicken Pot Stickers

1 1/2 pounds ground chicken

1/2 C. shredded green cabbage

1/3 C. chopped green onion (4 medium)

2 tsp. chopped gingerroot

1 tsp. sesame oil

1/4 tsp. white pepper

1 small red bell pepper, finely chopped (1/2 C.)

1 egg white

1 package (10 oz.) round wonton skins

2 C. chicken broth

4 tsp. soy sauce

 

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 C. of the broth and 1 tsp. of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Steamed Shrimp Dumplings (Har Gow)

Steamed Shrimp Dumplings (Har Gow)

Dough:

3/4 cup wheat starch

2 tablespoons sifted tapioca flour

1/4 teaspoon salt

1/2 cup plus 2 tablespoons boiling water

2 1/2 teaspoons vegetable oil:

 

Har Gow Filling

6 ounces raw shrimp, rinsed, tails removed, chopped

3 tablespoons finely chopped bamboo shoots

1 1/2 teaspoons finely chopped green onion

3/4 teaspoon Chinese rice wine or dry sherry

1/4 teaspoon Asian sesame oil

1/4 teaspoon salt, or to taste

Pinch of fresh ground white pepper (about 1/8 teaspoon)

1 egg white, lightly beaten

2 teaspoons cornstarch

 

Vegetable oil, as needed

 

In a medium bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into  dough. Add the remaining 2 tablespoons of boiling water if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes. To prepare the filling, place the shrimp in a medium bowl, and add the other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend. To make the dumplings: Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver (a cleaver works best). Keep the dough covered to prevent it drying out while preparing the dumplings.. Break off 1 teaspoon of the Har Gau dough, roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 – 3 inches in diameter. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled har gau on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings. Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (13 – 15 minutes). Serve the Har Gau with hot chili oil and/or soy sauce for dipping.

Mom’s Wantons

Mom’s Wantons

1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry

Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square.  Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.

Note: I don’t use chicken broth or sherry.  Instead I use mirin and rice vinegar and a small splash of sesame oil.  I also mix in finely grated ginger and garlic.  Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.

 

Crab Rangoon

Crab Rangoon

1 pkg Cream cheese; 8 oz

1 Garlic clove; minced

1/4 tsp Worcestershire sauce

1/2 cup Shredded crab;

30 Wanton wrappers

1 Egg

2 tsp Water

Oil for deep frying

 

Directions: The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wanton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with sauce.

Clam Wonton Triangles

Clam Wonton Triangles

 

One package of wonton skins

Twelve ounces of softened cream cheese,

Two (6.5 oz) cans minced clams, drained

One quarter C. diced green onions

One half tsp. soy sauce

Three drops sesame oil

One tsp. fresh, grated ginger.

 

Preheat oven to 425 degrees. Mix all ingredients except wonton skins.  Place one tsp. of mixture on each wonton skin.  Moisten edges with water and fold in half, to form a triangle.  Arrange triangles on a greased baking sheet.  Bake for 12 minutes, until golden brown.  Serve warm with dipping sauce. Preparation: Dipping sauce. Combine one C. of pineapple jam, One T. of hot mustard, 1 tsp. of grated ginger and one T. of honey, slightly heated.

Planet Hollywood® Pot Stickers

Planet Hollywood® Pot Stickers

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying

12 wonton wrappers (3 x 3-inch size)

 

Hoisin sauce

 

In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers — 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. Crushed Red Pepper flakes may be added to the hoisin for heat, if desired.

Shanghai Spring Rolls

Shanghai Spring Rolls

Dipping Sauce:

2 T. Light Soy Sauce

1 T. Chin Kiang Vinegar

 

Pork and Marinade:

1 T. Dark Soy Sauce

1 ½ tsp. Chinese Rice Wine

1 T. Tapioca Starch

½ lb. lean Pork, sliced or shredded into small pieces

 

Filling:

8-10 dried Chinese Mushrooms

2 T. Vegetable Oil

½ lb. Chinese Cabbage, shredded

½ C. Chicken Broth

1 ½ T. dark Soy Sauce

½ tsp. Salt

½ lb. Bean Sprouts, rinsed and drained

1 ½ T. Tapioca Starch, dissolved in 2 T. Water

 

Flour Paste:

¼ C. Flour

6 T. Water

 

25 Spring Roll Wrappers

3 ½ C. Peanut or Vegetable Oil

 

Combine dipping sauce ingredients in a small bowl and set aside.  Combine marinade ingredients in a large bowl and add pork and marinate at least 30 minutes. Soak dried mushrooms in hot water until soft, about 20 minutes. Drain. Discard the stems, shred the caps. Heat oil in wok over medium-high heat; add pork and stir fry 30 seconds. Transfer pork with slotted spoon to a plate. Add cabbage to wok and stir fry briefly. Add shredded mushrooms, broth, soy sauce, and salt. Cover and cook 2 minutes. Return pork to the wok, along with bean sprouts and stir fry over high heat 30 seconds. Stir in tapioca starch paste until mixture is thickened. With a wire strainer, transfer meat and vegetables to a plate to cool.  Make flour paste by combining the flour and water in a small bowl. When filling is cool, place about 2 T. filling diagonally across one corner of a spring roll wrapper. Starting at the corner, roll tightly several times. Fold the right corner to the center, then the left. Spread some flour paste on the final corner of the wrapper to seal and finish rolling in a tight roll. Repeat with other wrappers to make 25 rolls. Heat peanut oil in wok over high heat. Reduce heat to medium. In batches, add spring rolls and deep fry until golden brown. Serve hot with dipping sauce. Tip: Filling must be cool and quite dry before filling; otherwise wrappers with soak through and tear. Cooled, fried spring rolls can be wrapped tightly and frozen. Before serving, reheat in a 350 degree oven for 15 to 20 minutes. From: Dim Sum Made Easy

Spiced Pork

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

Shrimp Toast

Shrimp Toast

4 slices white bread

8 oz. cooked peeled shrimp

1 T. soy sauce

2 garlic cloves, crushed

1 tsp. sesame oil

1 large egg

1 T. sesame seeds, toasted

 Oil, for frying

 

Remove crusts from the bread. Using a food processor, blend shrimp, soy sauce, garlic, sesame oil and egg until a smooth paste has formed. Spread paste evenly on top of bread. Sprinkle bread with sesame seeds and press them into spread. Cut bread from corner to corner twice, to form small triangles. Heat oil in wok and fry toasts, sesame side up, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN. Drain toasts thoroughly. Serve with sweet and sour sauce.

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.

Spicy Soy Dipping Sauce

Spicy Soy Dipping Sauce

1/3 cup soy sauce

1/3 cup rice wine vinegar

1/3 cup scallions, greens only, 1/8 inch slice

1 tablespoon toasted sesame oil

1 tablespoon sambal-oelek (See Below)

 

In a small bowl, combine the soy sauce, vinegar, scallions, sesame oil and sambal-oelek. Use immediately or store.

 

sambal-oelek :  There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; sambal oelek is the most common and most popular. Containing chiles, salt, vinegar and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost.

 

Alternate:

 

1/4 cup vegetable stock

1/2 cup light soy sauce

1 tablespoon rice wine or dry sherry

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar or honey

1 teaspoon hot oil

 

Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.

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.

 

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

Korean Seafood Pancakes

Korean Seafood Pancakes

2 ½ C. Korean pancake mix

2 ½ C. water

1 ¼ level tsp sea salt

6 spring onions – cut into 2-cm long

2 small carrots – peeled and julienned

Chilies – optional

Prawns – random amount

Fresh scallops – random amount

Pinch of ajinomoto

 

Mix Korean pancake mix with water and sea salt into a batter. It’s OK if the batter appears lumpy. Shell prawns, devein and cut into small bits. Cut scallops into thin slices. Add in all ingredients to the batter. Mix well. Heat up a non-stick pan with small amount of oil, ladle some pancake batter into the hot pan, spread out the mixture evenly and cook each side for 2-3 minutes over low heat. When the pancake has set, and the edges have turned golden, flip it over and cook the second side. Repeat until the batter is used up. Tip: You can add in a lot more vegetables or other combination, in the pancakes if prefer.

Crispy Shrimp with Garlic

Crispy Shrimp with Garlic

1 lb. raw, medium-sized shrimp

1/4 tsp ginger juice

1 T. cornstarch

1 T. dry sherry

3 C. salad oil

1 tsp salt

2 T. chopped garlic

1/2 T. chopped dried red

Pepper

1 T. minced green onion

 

Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4″ deep. Lift out black vein with tip of knife. Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature. Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok. Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot.

Stuffed Tofu, Cantonese Style

Stuffed Tofu, Cantonese Style

1 box (19 oz.) of firm tofu

1/4 C. of salad oil

1 C. chicken stock

2T. oyster sauce

1/2 T. cornstarch mixed with 1 T. of water

1 T. of shredded green onion

Parsley for garnish

 

Tofu Filling:

1 T. dried shrimp or ham

3 oz. of fish fillet, chopped

3 oz. of ground pork or beef

1/2 T. green onion, chopped

1/2 T. dry sherry

1/2 T. soy sauce

1 tsp cornstarch

1/4 tsp salt

 

Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles. Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1T. of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture. Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm. Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parsley. Serve hot.

Potsticker Dipping Sauce

Potsticker Dipping Sauce

sauce3copy3 T. soy sauce
1 T. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or sesame oil
1 small scallion, thinly sliced

Combine first 4 ingredients; stir until sugar is dissolved. Sprinkle on scallion.

Spring Vegetable Potstickers with Sweet Chili Soy Dip

Spring Vegetable Potstickers with Sweet Chili Soy Dip

6091971 T. grapeseed or coconut oil, divided
1 small shallot, small dice
2 tsp. minced fresh ginger
6-7 stalks of asparagus, woody ends snapped off + small diced
1 cup shelled fresh/frozen peas
1 cup shredded green cabbage
juice of 1 lime
salt + pepper
2 sprigs of mint, leaves chopped
24+ wonton wrappers

¼ cup tamari or nama shoyu
2 T. maple syrup/raw honey/agave
1 tsp. minced fresh ginger
couple drops of hot toasted sesame oil
pinch of red pepper flakes
1 green onion, thinly sliced on a bias
2 tsp. toasted sesame seeds

Heat 1 ½ teaspoons of the grapeseed oil in a large sauté pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Sauté until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool. Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go. Wipe out the sauté pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side. Introduce more oil to the pan as needed to finish them up. For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers3 T. vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
½ pound of cleaned shrimp diced in a medium dice
2 T. rice wine vinegar
2 tsp. soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Dipping Sauce

1/4 C. light soy sauce
2 T. rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/2 lemon, zested

Stir all dipping sauce ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 T. of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 C. water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce.