Category: Recipes

Posted on » by Dino » Theme:

Shrimp Dumplings

Gourmet January 1999

Serves 2

Shrimp Dumplings

Ingredients

  • 1/2 pound shrimp (about 8 large)
  • 1/2 cup drained canned water chestnuts
  • 2 scallions
  • 1 large egg white
  • 1 tablespoon grated peeled fresh gingerroot
  • 3 tablespoons soy sauce
  • 14 won ton wrappers, thawed if frozen
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 3/4 cup boiling-hot water

Directions

  1. 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.
  2. 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.
  3. In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
  4. 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.
Posted on » by Loren » Theme:

Spring Rolls with Shrimp and Mango

Originally Spring Rolls with Salmon and Mango from William-Sonoma Asian Flavors

For the spring rolls:

  • 4 oz. dried thin rice vermicelli noodles
  • 1 lb. salmon fillets (I used shrimp)
  • 1 large carrot, peeled and very finely julienned
  • 1 tsp. sugar
  • 16 dried rice paper rounds, each 8 1/2 inches in diameter
  • 16 large red-leaf lettuce leaves, ribs removed
  • 1 mango, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
  • 1 avocado, pitted, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
  • 16 fresh mint leaves, shredded 32 sprigs of fresh cilantro (oops – they didn’t make it home from the supermarket)

Directions:

  1. To make the dipping sauce, in a bowl, combine the sugar and hot water, stirring to dissolve the sugar.
  2. Seed and finely chop the serrano chili.
  3. Add to the sauce with the garlic, lime juice and fish sauce.
  4. Set aside.
  5. To make the spring rolls, place the noodles in a bowl and add water to cover. Let stand until soft and pliable, about 15 minutes.
  6. Bring a large pot two-thirds full of water to a boil.
  7. Drain the noodles, add to the boiling water, remove from the heat and let stand for 2 minutes. Drain and rinse with cold water. Drain thoroughly and set aside.
  8. Pour water to a depth of 3 inches in a wide, deep fry pan just large enough to hold the salmon in a single layer.
  9. Place over high heat and bring to just below a boil so that the water shimmers with movement but does not bubble.
  10. Slip the salmon into the water and poach, uncovered, until the flesh easily flakes with a fork, 5 to 10 minutes.
  11. Using a spatula, transfer the salmon to a plate and refrigerate for 1 hour.
  12. Cut into 16 thin slices about 4 inches long.
  13. In a small bowl, combine the carrot and sugar. Let stand until the carrot is softened, about 10 minutes.
  14. Fill a pie dish with warm water. Dampen 2 kitchen towels and lay on a work surface.
  15. Dip 1 rice paper round at a time into the water and lay flat on the towels. Continue dipping the rounds and arranging in a single layer without overlapping on the towels. Allow to soften 1 to 2 minutes.
  16. When the rounds resemble wet, wrinkled tissue, place 1 lettuce leaf across the lower third of each round, leaving a 1-inch border on the right and left edges.
  17. Spread a small amount (about one-sixteenth) of the noodles over the lettuce in a line about 5 inches long by 1 1/2 inches wide.
  18. Arrange one-sixteenth of the carrots, a few mango slices, a salmon slice, a few avocado slices and a few shreds of mint over the noodles.
  19. Fold up the bottom edge of the rice paper round and roll once over the ingredients, tucking them into a tight roll 5 inches long. Fold in the right and left edges to enclose the filling.
  20. Place 2 sprigs of cilantro over the roll and finish rolling. Set, seam side down, on a baking sheet, cover with a damp kitchen towel and set in a cool spot while making the remaining rolls.
  21. Leave the rolls whole or cut each into 3 or 4 pieces.
  22. Serve at room temperature with the dipping sauce.

Serves 8.

Dipping Sauce (from Rice Stick Noodles with Grilled Pork, suggested by W-S for this dish too)

  • 1/4 cup sugar
  • 1/4 cup hot water
  • 1 fresh red serrano chili (we used an italian long pepper and some thai bird chili flakes)
  • 2 garlic cloves, chopped
  • 1/3 cup lime juice
  • 1/4 cup fish sauce
Posted on » by Loren » Theme:

Fortune Cookies

By xpnsve on February 09, 2005

Prep Time: 10 mins
Total Time: 17 mins
Servings: 10-12

“This is a great recipe that came from the Food Network, so I wanted to post it here (I was looking for a really good fortune cookie recipe on here). One thing, I did find that when I used the recommended tablespoon in putting the batter on the cookie sheet, the centers of the cookies were too “doughy” and the edges were golden brown, and the cookies broke when I tried to bend them into the fortune cookie shape. So, using a rubber bowl scraper, I put a small amount on the cookie sheet and just swirled it around until it was a nice, thin layer, about 3-inches in diameter. This worked perfectly! But, when the recipe says only make a few at a time, it’s no joke! These harden quickly and unless you’ve got others in the kitchen to help or you move with lightning speed, I suggest only making 2 or 3 at a time.”

Ingredients

  • 2 large egg whites
  • 1/3 cup sugar
  • 4 tablespoons melted butter, cooled
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon extract

Directions

You will also need: 2 1/2 x 1/2-inch fortune strips.

  1. Preheat oven to 350°F. Grease a cookie sheet thoroughly.
  2. Whip the egg whites on low speed until light and foamy.
  3. Blend in the sugar and continue to beat until soft peaks form.
  4. Pour in the melted butter, flour, salt, and extracts; mix until well combined.
  5. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds.
  6. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
  7. Because you must work quickly to shape these cookies, bake just 3 at a time. Bake for about 5-8 minutes or until the edges are a light golden color
  8. Remove the cookies with a spatula and place on a work surface.
  9. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down.
  10. Cool in mini muffin tins to hold shape until crisp.
  11. Repeat with remaining batter.