Shrimp And Spinach Dumplings With Asian Dipping Sauce Food

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
• Copyright 2012 Television Food Network, G.P. All rights reserved.

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE

Steps:

• Mix ingredients for dipping sauce and set aside.
• Lightly oil a large bowl.
• Put the flour and salt in another large bowl, piled up.
• Make a dent in the top of the pile, and crack the egg into it.
• Mix the egg into the flour.
• Add enough water to the mixture to make a thick dough.
• The consistency should be like bread dough.
• In any case, don't add too much water--it shouldn't be like batter at all!
• Turn the dough out onto the flour-dusted counter, and form into a ball.
• (It helps to flour your hands first).
• Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• Let stand 1 hour.
• Meanwhile mix all ingredients for filling and place in the fridge.
• Next, remove dough and place on flour-dusted counter (or work surface).
• Knead a bit and flatten until very thin (but not see-through or falling apart).
• Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• Don't place them on top of each other, as they could stick together!
• Knead the leftover pieces together again and cut more rounds until there's no dough left.
• Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• Handle gently!

DUMPLING SAUCE RECIPE: HOW TO MAKE DUMPLING DIPPING SAUCE

Steps:

• Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
• Serve with freshly cooked dumplings and enjoy!

DUMPLING DIPPING SAUCE

Steps:

• Gather the ingredients.
• Place the chili powder or chile flakes into a heatproof bowl.
• In a small saucepan, heat 2 tablespoons of oil.
• Pour the hot oil into the chili powder. Let it cool.
• The chile oil can be stored in the fridge in an airtight jar or container if not used immediately.
• Gather the ingredients.
• In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the hot chile oil. Whisk until well combined.
• Serve with your favorite dumplings.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE RECIPE

Steps:

• Make filling: Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended. Fill wrappers and steam dumplings: Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top. Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes. Make dipping sauce: Stir together all sauce ingredients. Cooks\' notes: • You can steam the dumplings in a pasta pot with a steamer insert. • Dumplings can be formed 4 hours ahead, placed on a cornstarch-dusted plate, and chilled, covered with plastic wrap. • Sauce can be made 1 day ahead and chilled, covered.

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE

Steps:

• Make filling:
• Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
• Fill wrappers and steam dumplings:
• Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
• Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
• Make dipping sauce:
• Stir together all sauce ingredients.

SPICY PORK AND SPINACH DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Cook spinach until wilted, 2 minutes. Drain, squeeze dry, and coarsely chop. Place in refrigerator for 5 minutes to cool.
• In a medium bowl, mix together pork, garlic, ginger, red pepper flakes, and cornstarch. Stir in chopped spinach. Season generously with salt and pepper.
• Sprinkle flour on a baking sheet and arrange dumpling wrappers on top. Drop 1 teaspoon of pork filling in center of each wonton wrapper. One by one, brush edges of the wonton wrappers with a bit of water. Fold them in half and gently pinch the edges together, then crimp. Transfer finished dumplings to a parchment-lined baking sheet.
• Continue wrapping and crimping dumplings and cover them with moist paper towels so they don't dry out.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Place half the dumplings in skillet and sear until nicely browned, about 1 minute. Tip dumplings over and add ½ cup water; place lid on dumplings and let steam until skillet is dry, 3 to 4 minutes. Transfer to a plate and cook remaining dumplings.
• In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
• Serve dumplings, garnished with green onions, with dipping sauce.

PORK DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
• In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
• Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
• Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
• Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)

SHRIMP AND CILANTRO SHU MAI

Steps:

• Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
• Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
• Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
• Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

BEEF + MUSHROOM DUMPLINGS WITH ASIAN DIPPING SAUCE

Steps:

• Place mushrooms, water chestnuts, green onions, and cilantro in a food processor and blitz until finely minced.
• Cook the ground beef in a large sauté pan over medium heat until no longer pink; drain and let cool for 5 minutes.
• In a large mixing bowl, combine the ground beef, mushrooms, scallions, cilantro, soy sauce, ginger, sesame oil, white pepper, red pepper flakes and egg. Mix well with a large spoon or hands.
• Set up a work area with the dumpling wrappers and a small bowl of water; lay out the dumpling wrappers on a large cutting board or baking sheet. Place a 1 tablespoon of filling in the center of each wrapper.
• Moisten wrapper edges with water with your finger or pastry brush, and fold the wrapper over filling to make a half circle. Seal edges, pleating the front side several times to form a pleated pouch. (You can also use a dumpling maker to seal the dumplings to make it easier and faster to assemble.)
• Heat a skillet over high heat until very hot. Add 1 tablespoon oil and coat the sides. Place dumplings in a single layer to line the pan, pan fry for about 30 seconds, then carefully and slowly pour in 1/2 cup of water so the dumplings are covered by 1/2-inch. Cover the skillet with a lid and cook dumplings until all the water is absorbed. Remove the cooked dumplings with a spatula and set aside on a plate. (You can also carefully flip the pan over on to a plate with a hot pad, and scrape the dumplings off the pan). Repeat cooking the remaining dumplings.
• To make the dipping sauce, whisk all ingredients in a small bowl. Serve the sauce with hot dumplings, garnish with additional sliced scallions.

EASY CHINESE DUMPLINGS W/DIPPING SAUCE

Steps:

• DOUGH: Mix flour salt and boiling water with a wooden spoon.
• Add cold water and knead on a floured board, adding flour until a soft dough forms.
• Allow dough to rest 20 minutes, covered with a towel, while preparing filling.
• FILLING: Add all ingredients to food processor and chop fine.
• Roll dough very thinly and cut into 3 inch circles.
• If using wonton wrappers, you can cut into 3 inch circles or make triangles.
• Place 1/2 tsp of filling in center of dough.
• Wet edges and fold over pressing tightly, pushing all air out.
• Place dumplings on waxed paper, and cover with a towel, until ready to cook.
• Heat 2 tablespoons oil in frying pan.
• Cook dumplings in batches of 8-10. Brown in oil.
• Add 1/2 cup water CAREFULLY to pan and cover.
• Cook 10 minutes, uncover and cook another 3 minutes until water is gone.
• Remove from pan and keep warm in oven while cooking second batch, adding another 1/2 cup water to pan.
• DIPPING SAUCE: Mix all ingredients together and enjoy!

SHRIMP DUMPLINGS

Steps:

• Peel shrimp and, if desired, devein. In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
• Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.
• In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
• In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total. Add boiling-hot water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce.

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE RECIPE | EPICURIOUS.COM

Steps:

• Make filling:
• Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
• Fill wrappers and steam dumplings:
• Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
• Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
• Make dipping sauce:
• Stir together all sauce ingredients.
• Cooks' notes:
• ·You can steam the dumplings in a pasta pot with a steamer insert.
• ·Dumplings can be formed 4 hours ahead, placed on a cornstarch-dusted plate, and chilled, covered with plastic wrap.
• ·Sauce can be made 1 day ahead and chilled, covered.
• Each serving (2 dumplings with sauce) about 57 calories and 2 grams fat
• Nutritional analysis provided by
• Gourmet