Asian Dumplings

Thank you to everyone at the Asian Dumpling class Monday night.  We really heated up the kitchen and had a great time, making and sharing dumplings...and the coconut ice cream wasn't bad either.   Dumplings are the perfect party food--the fillings and dipping sauces can be prepared ahead of time, they take minutes to steam and are the perfect finger food.  Constructing the dumplings is an excellent group activity, a good way to get everyone involved, and they are so simple to do age and ability is not really a factor.  SO...I challenge you all to throw a Dumpling Party, even if it is just for your immediate family.  Please let me know when you do, I would love to post your comments and photos.

Turkey Pot Stickers

 

Thai Vegetable Dumplings

2 TB. canola oil

1 tsp. garlic, minced

1 TB. ginger, freshly grated

1 tsp. chile paste

3 scallions (green onions), sliced

1 c. zucchini, grated

1 c. broccoli slaw mix

½ c. red pepper, finely diced

juice from one half lime

¼ c. cilantro, chopped

14-18 won-ton wrappers

Film the bottom of a sauté pan and set on med. high heat.  Add the garlic, ginger, chile paste and cook one min.  Add the green onion and cook another min.  Add the zucchini, slaw mix and red pepper and cook 3-4 min.  Remove from the heat and add the lime juice, cilantro and stir to mix.  Let mixture cool.

To make dumplings place one teaspoon of mixture in the center of a won-ton square, moisten the edges with water and fold into a triangle or pull opposing corners together and pinch at the top and then pull in the remaining corners to the center (the seams will form an “x”) and pinch the seams.  Keep dumplings covered until you are ready to cook.

Place dumplings into a lined steamer basket closely together but not touching.  (You can line the basket with parchment paper or cabbage leaves.)  

 Steam for 10-15 minutes.  Remove dumplings and serve immediately.  

Dipping Sauce

¼ c. rice vinegar

¼ c. soy sauce

½ t. ginger, freshly grated

1 scant t. brown sugar

1 scallion, sliced

dash of granulated garlic

pinch of red pepper flakes

Mix all ingredients and serve in small shallow bowls.

Pot Stickers

(Recipe makes 14 dumplings)

½ lb. ground turkey

1/8 t. salt

1/8 t. granulated garlic

1 t. soy sauce

½ t. ginger, freshly grated

5 drops sesame oil

5 sprigs cilantro, minced

1 scallion (green onion), minced

1 egg, mixed

14 won-ton wrappers

chicken stock

Combine all ingredients in a bowl.  Make dumplings by spooning 1 teaspoon of mixture into a won ton square.  Moisten the edges by brushing with water and then fold into a triangle and pinch the seams together or pull opposing corners together and pinch at the top and then pull in the remaining corners to the center (the seams will form an “x”) and pinch the seams.  Keep dumplings covered until you are ready to cook.

Heat a nonstick pan on high to med. high and film the bottom of the pan with canola oil.  Place as many dumplings in the pan as possible with out the dumplings touching.  “Fry” the dumplings for 4-5 min., checking after 4 min. so that the bottoms do not burn.  After 4 or 5 min., add ½ cup chicken stock and cover the pan to let the pot stickers steam for 3 min.

Remove from pan immediately.  If you have more dumplings to cook, use a wad of paper towels to wipe the pan out and repeat the process.