PORK AND SHRIMP "DIM SUM" BURGER
Who doesn't love Chinese dumplings? Richard Blais, owner of Flip Burger Boutique and winner of Bravo's Top Chef All-Stars, brought those flavors into this luscious burger, which merges health with huge flavor using low-cal, high-protein shrimp and relatively lean pork. Make slider-size and tuck into Chinese steamed buns (available at Asian groceries), or use pillowy potato-flour [...]
Provided by tbriechle
Yield 4
Number Of Ingredients 10
Steps:
- Put the pork in a large bowl. Feed the shrimp through a meat grinder, or pulse in a food processor until coarsely ground; remove and mix well with the pork. In the food processor (or by hand), mince the ginger, garlic, and scallions almost to a paste. Mix into the pork mixture with five-spice powder, soy sauce, sambal oelek, and sesame oil. Form small patties, no more than 1/2-inch thick. Heat a large nonstick skillet or griddle over medium-high heat and coat with olive oil. Cook patties until the middles are opaque and outsides are browned, about 4 minutes per side. Add your facorite toppings. We suggest: Kecapmanis, chopped scallion and cilantro, and shaved cucumber.
PORK-AND-SHRIMP CHIVE DUMPLINGS
Long before she became the executive dim sum chef at the Wynn Las Vegas Hotel, Sandy Shi learned techniques from her mother. These chive dumplings, which Sandy makes using homemade wrappers, are one of her go-to recipes. "I cut the shrimp in half to give them a bit more texture," she says.
Provided by Food Network
Categories appetizer
Time 2h
Yield About 42 dumplings
Number Of Ingredients 13
Steps:
- Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
- Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
- Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.
SHRIMP AND PORK DIM SUM
I got to try out this Shrimp And Pork Dim Sum at my friend's place. My GOD, It was simply mind blowing! An assortment of fabulous flavors, the Shrimp And Pork Dim Sum recipe is one of those Chinese dishes you simply shouldn't miss. The marriage of the amazing flavors of pork with other ingredients is the secret to this Shrimp And Pork Dim Sum. It is a good option for those who are on High Protein diet. It is a nice dish to be prepared within 20 minutes. It is an ideal Side Dish. Trust me! I am saying that you must try this Shrimp And Pork Dim Sum.
Provided by Chinese.wok
Number Of Ingredients 0
Steps:
- 1 Wash and devein shrimp and pat dry. Dice and put into mixing bowl. Add ground pork and pork fat, mushrooms without stems and bamboo shoots. Pound until firm. Add seasonings and pound again until seasonings are well mixed. 2 Put 2 tsp (10 mL) of filling in each wonton skin. Holding the wrapper in one hand, squeeze the wrapper around the filling in a basket shape . Using a knife, flatten the top. 3 Put dim sum in a greased steamer or on a plate. Steam over high heat for 10 minutes.
Nutrition Facts :
PORK DIM SUM
Make and share this Pork Dim Sum recipe from Food.com.
Provided by ddav0962
Categories Meat
Time 15m
Yield 12 wontons, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
- Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
- Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
- Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
- Cover and steam for 5-7 minutes, until dim sum are cooked through.
- Serve immediately.
SHRIMP DIM SUM
These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party.
Provided by daisygrl64
Categories Asian
Time 1h40m
Yield 30 dumplings
Number Of Ingredients 13
Steps:
- To make the filling:
- mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
- stir in the cornstrach, mix.
- divide into 30 portions.
- To make the dough:.
- put 2 cups of flour in a medium size bowl.
- reserve remaining flour and use on hands if they become sticky.
- add the boiling water into the bowl.
- add the cold water and oil into the bowl.
- mix to form dough.
- knead until smooth.
- roll dough into a long rope shape and cut into 30 pieces.
- use a rolling pin to roll out each piece into a thin 2 inch circle.
- place a portion of the filling in the middle of a dough circle.
- bring the opposite edges together and pinch them together to hold.
- repeat with remaining circles and filling.
- line a steamer with a damp cloth.
- set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
- remove and serve.
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