KHANOM JEEB (PORK AND SHRIMP DUMPLINGS)
Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish.
Provided by Toi
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
- Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
- Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
- Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
- Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 27.3 g, Cholesterol 53.6 mg, Fat 10.9 g, Fiber 1.2 g, Protein 12.3 g, SaturatedFat 2.5 g, Sodium 971.4 mg, Sugar 4.7 g
SHRIMP DUMPLINGS WITH SAFFRON-COCONUT MILK SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 12 dumplings
Number Of Ingredients 19
Steps:
- Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.
- Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina.
- Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper.
- Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.
- Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving.
- Serve at room temperature.
- Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.
- Serve the sauce warm.
CHINESE SHRIMP DUMPLINGS (HAR GOW)
With a few helpful tips and tricks, it's fun and rewarding to make these tender and chewy shrimp dumplings for a delicious meal.
Provided by Rhonda Parkinson
Categories Appetizer
Time 2h35m
Number Of Ingredients 21
Steps:
- Gather the ingredients.
- In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
- Cover and refrigerate for 1 hour to give the flavors a chance to meld.
- 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 carefully use your hands to shape into a dough.
- Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
- Cover and let rest for 20 minutes.
- 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 . Keep the dough covered to prevent it from drying out while preparing the dumplings.
- Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
- Lay the dough on the oiled 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 to 3 inches wide.
- Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
- Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
- Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
- Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
- Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
- Serve the har gow with chili oil and soy sauce for dipping. Enjoy!
Nutrition Facts : Calories 163 kcal, Carbohydrate 13 g, Cholesterol 44 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 0 g, Fat 10 g, ServingSize 18 rolls, UnsaturatedFat 0 g
JAPANESE SHRIMP GYOZA
Steps:
- Gather the ingredients.
- In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
- Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
- Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
- Finely chop the clean shrimp into a paste-like texture.
- Add the shrimp into the cabbage bowl.
- Add the grated ginger and chopped green onion and mix all ingredients well.
- Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
- Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
- Dip your finger in the water and moisten all around the wrapper edges.
- Fold the wrapper in half to make a semicircle shape.
- Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
- Repeat the process until all of the shrimp filling is used.
- In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
- Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
- Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
- Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
- Enjoy!
Nutrition Facts : Calories 422 kcal, Carbohydrate 59 g, Cholesterol 160 mg, Fiber 1 g, Protein 22 g, SaturatedFat 1 g, Sodium 1698 mg, Sugar 2 g, Fat 10 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CHICKEN AND THAI BASIL DUMPLINGS
I love these dumplings, though not authentic Thai food, they still taste fantastic. You can find Thai basil usually at your local asian market, it has purplish stems. This recipe originates from a restaurant in New York famous for dumplings.
Provided by songsak
Categories Chicken
Time 1h
Yield 3 1/2 dozen dumplings, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Prepare the filling; Combine all of the ingredients listed above the dumpling wrappers in the ingredients list, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
- 2. Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 ½ tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
- 3. Prepare dipping sauce; Combine all the ingredients after the dumpling wrappers in the ingredients list in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool.
- 4. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.
Nutrition Facts : Calories 693.9, Fat 42.9, SaturatedFat 24.9, Cholesterol 72.6, Sodium 2089.2, Carbohydrate 47.6, Fiber 3.1, Sugar 26.7, Protein 36.1
THAI DUMPLINGS WITH DIPPING SAUCE
Make and share this Thai Dumplings with Dipping Sauce recipe from Food.com.
Provided by rosasharn
Categories Thai
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
- Add lime juice and cilantro.
- Remove from heat and allow the mixture to cool.
- Transfer mixture to food processor and coarsely chop.
- Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
- Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
- Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
- Set dumpling on baking sheet. Repeat until filling is used up.
- Fill wok or base of tiered bamboo steamer about 1/3 full of water.
- Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
- Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
- Transfer dumplings to a platter and serve right away with dipping sauce.
Nutrition Facts : Calories 58, Fat 1.5, SaturatedFat 0.2, Cholesterol 1.3, Sodium 208.3, Carbohydrate 9.2, Fiber 0.5, Sugar 0.4, Protein 1.9
THAI TOM KAR SOUP WITH SHRIMP DUMPLINGS
This delicious, spicy-yet-fragrant, Thai-style coconut milk soup is flavored with Tom Yam paste, ginger, lemon grass, lime and a hint of chilli, and served with shrimp 'pot-sticker' dumplings. Tom Yam paste is available from most supermarkets - the better the quality, the better the soup will be. I prefer to pan-fry the dumplings as directed below, but if you wish, you can steam the dumplings in an oiled double boiler or a bamboo steamer basket for 8 - 10 minutes. Note: Please do not confuse the shallots in this recipe with green onions or scallions.
Provided by Daydream
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
- A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
- Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
- Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.
Nutrition Facts : Calories 953.8, Fat 86.2, SaturatedFat 66.4, Sodium 222.9, Carbohydrate 45.1, Fiber 10.8, Sugar 28.3, Protein 14
SHRIMP DUMPLINGS
Provided by Grace Young
Categories Appetizer Steam Shrimp Cabbage Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes about 40 dumplings. Serves 6 to 8 as part of a multicourse lunch
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the shrimp and 2 teaspoons corns tarch. Let stand for 10 minutes. Rinse in several changes of cold water and drain well. Finely chop the shrimp and place in a medium bowl. Add the salt, egg white, soy sauce, rice wine, sesame oil, sugar, pepper, and 1 1/2 teaspoons cornstarch. Stir in the bamboo shoots and minced bacon fat. Loosely wrap with plastic wrap and set aside.
- In a large bowl, combine the wheat starch and remaining 1/4 cup cornstarch, and stir to combine. Make a well and add 1 cup boiling water, immediately stirring with a rubber spatula as you add the water (the mixture will have a faint fragrance of wheat starch). Stir in the vegetable oil. Carefully begin working the mixture for a few seconds at a time by hand, as the mixture will be very hot. Add an additional 1 to 2 tablespoons boiling water if dough is dry, and knead an additional 2 to 3 minutes, or until smooth and still hot to the touch.
- Divide the dough into 4 equal pieces. Roll each piece into a cylinder about 8 inches long. Place 3 rolls in a plastic bag so they will not get dry. Cut the remaining roll into 10 pieces. Place each piece of dough between 2 sheets of lightly oiled foil, place the foil in a tortilla press, and press into a thin round. Peel off the round of dough; it should be about 3 inches in diameter and a scant 1/8 inch thick.
- Place about 1 1/2 teaspoons of the filling in the center of a dough round. Fold in half to form a half-moon and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the remaining end of the dough to seal the dumpling. Place the dumpling on a plate. Continue making dumplings.
- Line a bamboo steamer, metal tier, or rack with 2 cabbage leaves. Place the dumplings on the leaves 1/4 inch apart. The dumplings should be cooked in batches; the size of your steamer rack will determine how many dumplings can be cooked at one time.
- Bring water to a boil over high heat in a covered steamer. If using a rack, the water level must not touch the cabbage leaves. Carefully place the bamboo steamer, metal tier, or rack into the steamer, cover, and steam 5 minutes on high heat, or until the shrimp is orange and visible through the translucent dough, and is just cooked. Check the water level and replenish, if necessary, with boiling water. Carefully remove dumplings from the steamer. Dumplings should be served immediately. Continue steaming the remaining dumplings using fresh cabbage leaves and replenishing the steamer with more boiling water.
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- Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves. Stir to combine into a sticky filling.
- To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper. Dip your index finger into some water and trace the outer edges of the dumpling wrapper. Fold up to form a half moon shape but only pinch to seal the middle part. Turn the dumpling and fold up the other two edges. Seal and pinch to form a nice and tight parcel like below. Repeat the same until you use up all the filling.
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- Trim green onions. Cut and separate white part from green. Finely chop the green part and set aside. Rough chop white ends.
- Transfer the ground pork, half of the shrimp, white part of green onions, soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper to a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and pulse again until a smooth paste forms.
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- Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings.
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