Gung Hei Fat Choy

15 Feb

A random sampling of unusual – and delicious – dumplings for Chinese New Year… 

SIU MAI DIM SUM
5 oz (140 g) goat cheese
1 lb (500 g) ground pork
7 oz (210 g) shrimp, peeled, deveined and mashed
2 tsp (10 mL) kosher salt
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) corn flour
1 tsp (5 mL) toasted sesame seed oil
1 tbsp (15 mL) light soy sauce
2 green onions, finely sliced
1 pkg Chinese dumpling skins or wonton wraps
In a large bowl, combine pork and shrimp. Using a mixer, blend meats, salt, sugar, flour, oil and soy sauce until sticky.
Add cheese and sliced onions and mix well.
Place 1 tsp (5 mL) of the filling in the centre of a dumpling skin. Lightly dampen edges with water and bring them together to form a small bundle. Press edges to seal. Repeat until all ingredients are used.
Place several dumplings at a time in an oiled steaming basket and steam for 10 minutes. Serve hot with your favourite dipping sauce.
Makes 45 to 50 dumplings

FIRECRACKER DUMPLINGS
1 c. chopped carrots
2 scallions
1 lb. ground raw chicken
1 T. soy sauce
2 t. dry sherry
1 t. sesame oil
1 t. Chinese chili sauce
1/4 t. salt
1 T. white sesame seeds
30+ wonton wrappers (the square ones; most packages are a couple of inches tall, which will be plenty)

Asian Pesto:
12 oz. spinach leaves
2 cloves garlic
2 t. minced ginger
1 t. orange zest
handful of cilantro
handful of fresh basil leaves
1 scallion
1 T. soy sauce
2 T. dry sherry
2 T. white vinegar
2 T. sesame oil
2 t. hoisin sauce
2 t. sugar
1/2 t. Chinese chili sauce

Start with the pesto. In a food processor mince the spinach, garlic, ginger, orange zest, cilantro, basil and scallion. When everything is mulched up well add the add the soy, sherry, vinegar, sesame oil, hoisin sauce, sugar and chili sauce. Puree for one minute for a thick, smooth pesto. Set aside.

Place the carrots and green onions in a food processor and mince coarsely.
Transfer to a bowl and add the chicken, soy sauce, sherry, sesame oil, chili sauce, and salt.
Thoroughly mix and set aside.
Toast the sesame seeds until golden in an ungreased skillet, then set aside.
Within 5 hours of cooking, assemble the dumplings.
steam and then toss with dressing.

CHANTERELLE AND FLOWERING CHIVE DUMPLINGS
from Martha Stewart
This flavorful dumpling recipe is courtesy of Joe Ng, executive chef at Chinatown Brasserie in New York City.

1 tablespoon olive oil
1 teaspoon chopped garlic, plus 1/4 teaspoon minced garlic
6 ounces chanterelle mushrooms, chopped
4 ounces white button mushrooms, chopped
4 ounces king oyster mushrooms, chopped
4 ounces fresh bamboo shoots, chopped
1 carrot, finely chopped
1 heaping teaspoon sugar
1 heaping teaspoon Chinese barbecue sauce
1 teaspoon black mushroom soy sauce
1/2 teaspoon sesame oil
Coarse salt and freshly ground black pepper
1/4 cup cornstarch
2 ounces snow peas, chopped
1 1/2 cups wheat starch
1 1/4 cups potato starch
1 3/4 cups boiling water
2 teaspoons vegetable oil, plus more for frying
20 dried goji berries
1 ounce bean sprouts, chopped
20 flowering chives, chopped
1/4 teaspoon soy sauce
Honey mustard, for serving
 Directions
1.Heat olive oil in a large wok over high heat. Add 1 teaspoon chopped garlic and cook, stirring constantly, about 20 seconds. Add chanterelle, button and oyster mushrooms, bamboo shoots, and carrot; cook, stirring constantly about 1 minute.
2.Add sugar, barbecue paste, black mushroom soy sauce, sesame oil, pinch of salt, and a pinch of pepper; cook until mixture is softened, about 2 minutes. Whisk cornstarch together with 3/4 cup water until well combined. Slowly add to wok and cook until thick and glossy, 2 to 3 minutes. Remove from heat and let mixture cool for 2 hours. Stir snow peas into cooled mixture.
3.Meanwhile, in a large heatproof bowl, mix together wheat starch and 1/4 cup potato starch; add boiling water and mix until well combined. Let stand for 1 minute. Add remaining 1 cup potato starch and 1 teaspoon vegetable oil; stir until a dough comes together. Form dough into a ball and wrap in plastic wrap; set aside until ready to form dumplings.
4.Place goji berries in a small bowl and add enough hot water to cover; let stand until plump, 5 to 10 minutes. Drain and set aside.
5.Heat a large heavy-bottom pot with high sides three-quarters full with vegetable oil over medium high heat until it reaches 350 to 375 degrees on a deep fry thermometer.
6.Using your hands, roll dough to form an 8-inch long rope. Cut into 8 to 10 pieces and roll each piece into a ball. Using a small rolling pin, flatten each piece of dough into a circle. Place some of the filling into the center of each circle and fold over filling into a half-round to enclose. Bring the two corners of each dumpling together and press to seal.
7.Add dumplings to hot oil and fry until lightly browned, about 2 minutes. Transfer to a paper towel-lined plate to drain.
8.In a wok set over high heat, cook bean sprouts, flowering chives, remaining 1/4 teaspoon garlic, and soy sauce, stirring constantly, until vegetables are slightly softened but still crisp, 2 to 3 minutes. Spoon mixture onto the top of each dumpling. Serve immediately with honey mustard and garnished with goji berries.

Advertisements

One Response to “Gung Hei Fat Choy”

Trackbacks/Pingbacks

  1. Year of the Dragon « Saucy Cherie - January 20, 2012

    […] year celebration. And as much as we adore the cacophany of packed restaurants and all the tastes, we’re always inspired to try our hand at home with some exotic recipes. We’ve been making traditional shu mai and har gow at home for years. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: