Chinese Dumpling Delight
Pork Pot Stickers
Chicken Wonton Soup
Veggie Spring Rolls
Crab Rangoon with Dipping Sauce
Chocolate Puddings with Miso Caramel
Pork pot stickers
yield: 2
5 ounces ground pork
2 cloves garlic minced
1 green onion, finely chopped greens and whites
1 tablespoon minced ginger
2 teaspoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
Pinch cayenne pepper
½ cup finely chopped Napa cabbage
¼ package wonton wrappers
Water for glue
1 teaspoon corn starch
¼ cup water
In a large bowl combine pork, garlic, green onion, ginger, soy sauce, sesame oil, oyster sauce, cayenne pepper, and Napa cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over itself making a triangle. Then crimp edges together upright to make a pretty top.
Place in a large skillet with a drop of oil, turn on medium high heat.
In a small bowl combine corn starch and water. Pour into skillet and cover with lid. Cook for about 5-8 minutes. Flip onto plate and serve with desired dipping sauce.
Chicken wonton soup
yield: 2
5 ounces ground chicken
2 cloves garlic minced
1 green onion, finely chopped greens and whites
1 tablespoon minced ginger
2 teaspoon soy sauce
¼ teaspoon sesame oil
Pinch cayenne pepper
½ cup finely chopped Napa cabbage
¼ package wonton wrappers
2 cups stock or water
1 tablespoon miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
In a large bowl combine chicken, garlic, green onion, ginger, soy sauce, sesame oil, cayenne pepper, and Napa cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over itself making a triangle. Then crimp edges together upright to make a pretty top.
In a medium sauce pot add liquid, miso, soy sauce, and sesame oil. Bring to a boil then drop wontons into soup. Once wontons begin to float turn heat to low adjust seasoning with soy sauce and sesame oil and serve.
Crab Rangoon
yield: 2
1 garlic clove, minced
¼ (8 ounce package) cream cheese
3 ounces Imation or real crab meat
1 green onion, chopped
½ teaspoon Worcestershire
Soy sauce to taste
12 wonton wrappers
Water for glue
Oil for frying
in a small bowl combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce.
Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle. Then fold upright to make it pretty
Place oil in a large skillet and heat to 350”F
Place Rangoon in oil and fry until golden brown.
Serve on warm plate
Serve with desired dipping sauce
Sweet thai chili sauce
yield: 1 cup
1 ½ cup sugar
½ cup vinegar
½ cup water
1 tablespoon garlic minced
1 ½ teaspoon chili flakes
1 ½ teaspoon Sirach
1 tablespoon cornstarch
1 teaspoon salt
Mix everything in a sauce pot and cook until thickened
Dipping Sauce for Dumplings
¼ cup soy sauce
1 tsp sesame oil
1 Tbsp garlic minced
1 tsp sesame seeds
1 Tbsp cilantro
½ Tbsp chili oil
½ Tbsp ginger minced
1 Tbsp rice vinegar
1 ½ Tbsp maple syrup
Combine all in bowl and serve with dumplings.
Vegetarian Spring Rolls
4 Shiitake mushroom caps
1 Julien carrot
¾ cup Napa cabbage shredded
4 oz bamboo shoots
1 garlic clove
1 t fresh grated ginger
1 green onion
1 ½ t soy sauce
½ t sesame oil
Veg oil
Spring roll wrappers
1T corn starch and water.
In wok or skillet add 1 t veg oil on med high heat add garlic, ginger and green onion. Once oil is hot add mushrooms, cabbage carrots and bamboo shoots. Stir fry for about 2 minutes then add soy and sesame oil. Cook additional minute.
Then spread filling out on tray and prop up to one side to allow any sauce to accumulate and discard.
In small bowl whisk together corn starch and water to form slurry.
Lay out spring roll wrapper and place 1 T of filling into a corner of the wrapper then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover to avoid drying out.
In large pot heat about 1-2 inches of oil to 350 and fry until golden.
Chocolate Puddings with Miso Caramel
Ingredients
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons unsweetened cocoa
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 ½ cups whole milk
- 1 ½ cups granulated sugar, divided
- 1 cup semisweet chocolate chunks
- ½ cups unsalted butter (4 ounces), cubed and softened, divided
- ¾ cup heavy cream, warmed
- ⅔ cup light corn syrup
- 2 tablespoons water
- 2 tablespoons red miso
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
- Whipped cream, for serving
Directions
- Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.
- Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.
- Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.
