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yankeegirL425
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Thai-Style Dumplings With Coriander Dipping Sauce
For the filling
1/4 cup minced scallion
1 pound ground pork
2 teaspoons minced peeled fresh gingerroot
1 red bell pepper, minced (about 1/2 cup)
2/3 cup minced cabbage
1 garlic clove, minced
1/4 teaspoon Oriental sesame oil
1 1/2 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
1 large egg, beaten lightly
60 shao mai wrappers (round won ton wrappers, available at Oriental and
Southeast Asian markets, specialty foods shops, and many supermarkets),
thawed if frozen
cornstarch for dusting the baking sheet
For the sauce
1 tablespoon naam pla (fish sauce, available at Oriental and Southeast
Asian markets and some specialty foods shops)
3 tablespoons fresh lime juice
1 tablespoon white-wine vinegar
1 teaspoon sugar, or to taste
2 teaspoon minced peeled fresh gingerroot
1 tablespoon shredded fresh mint leaves
1 tablespoon finely chopped fresh coriander
2 tablespoons vegetable oil
coriander sprigs for garnish
Make the filling:
In a bowl combine well the scallion, the pork, the gingerroot, the bell
pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander,
the egg, and salt and pepper to taste and chill the filling for at
least 1 hour or overnight.
Put about 1 heaping teaspoon of the filling in the center of 1 of the
wrappers and moisten the edge of the wrapper. Gather the edge of the
wrapper up and around the filling and form a waist with the wrapper,
pushing the dumpling from the bottom and keeping the filling level with
the top of the wrapper. (The filling should not be enclosed.) Continue
to make dumplings with the remaining wrappers and filling in the same
manner and arrange them in one layer on a baking sheet lined with wax
paper dusted lightly with the cornstarch. (The dumplings may be
prepared up to this point 8 hours in advance and kept uncovered and
chilled or 1 month in advance and kept covered tightly and frozen. If
the dumplings are frozen, do not thaw them in advance.)
Make the sauce:
In a bowl whisk together the naam pla, the lime juice, the vinegar, the
sugar, the gingerroot, the mint, the coriander, salt and pepper to
taste.
In a large non-stick skillet heat 1 tablespoon of the oil over high
heat until it is hot but not smoking and in it fry half the dumplings,
flat sides down, over moderately high heat for 1 minute, or until the
undersides are golden. Add 1/2 cup water and steam the dumplings,
covered, over moderate heat for 3 minutes, or until the pork is cooked
through. (If using frozen dumplings, fry them, frozen, for 1 minute, or
until the undersides are golden, and steam them, adding 3/4 cup water
per batch, covered, for 8 to 10 minutes, or until the pork is cooked
through.) Add the remaining 1 tablespoon oil to the skillet and cook
the remaining dumplings in the same manner. Garnish the dumplings with
the coriander sprigs and serve them with the sauce.
Makes 60 dumplings.
--
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For the filling
1/4 cup minced scallion
1 pound ground pork
2 teaspoons minced peeled fresh gingerroot
1 red bell pepper, minced (about 1/2 cup)
2/3 cup minced cabbage
1 garlic clove, minced
1/4 teaspoon Oriental sesame oil
1 1/2 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
1 large egg, beaten lightly
60 shao mai wrappers (round won ton wrappers, available at Oriental and
Southeast Asian markets, specialty foods shops, and many supermarkets),
thawed if frozen
cornstarch for dusting the baking sheet
For the sauce
1 tablespoon naam pla (fish sauce, available at Oriental and Southeast
Asian markets and some specialty foods shops)
3 tablespoons fresh lime juice
1 tablespoon white-wine vinegar
1 teaspoon sugar, or to taste
2 teaspoon minced peeled fresh gingerroot
1 tablespoon shredded fresh mint leaves
1 tablespoon finely chopped fresh coriander
2 tablespoons vegetable oil
coriander sprigs for garnish
Make the filling:
In a bowl combine well the scallion, the pork, the gingerroot, the bell
pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander,
the egg, and salt and pepper to taste and chill the filling for at
least 1 hour or overnight.
Put about 1 heaping teaspoon of the filling in the center of 1 of the
wrappers and moisten the edge of the wrapper. Gather the edge of the
wrapper up and around the filling and form a waist with the wrapper,
pushing the dumpling from the bottom and keeping the filling level with
the top of the wrapper. (The filling should not be enclosed.) Continue
to make dumplings with the remaining wrappers and filling in the same
manner and arrange them in one layer on a baking sheet lined with wax
paper dusted lightly with the cornstarch. (The dumplings may be
prepared up to this point 8 hours in advance and kept uncovered and
chilled or 1 month in advance and kept covered tightly and frozen. If
the dumplings are frozen, do not thaw them in advance.)
Make the sauce:
In a bowl whisk together the naam pla, the lime juice, the vinegar, the
sugar, the gingerroot, the mint, the coriander, salt and pepper to
taste.
In a large non-stick skillet heat 1 tablespoon of the oil over high
heat until it is hot but not smoking and in it fry half the dumplings,
flat sides down, over moderately high heat for 1 minute, or until the
undersides are golden. Add 1/2 cup water and steam the dumplings,
covered, over moderate heat for 3 minutes, or until the pork is cooked
through. (If using frozen dumplings, fry them, frozen, for 1 minute, or
until the undersides are golden, and steam them, adding 3/4 cup water
per batch, covered, for 8 to 10 minutes, or until the pork is cooked
through.) Add the remaining 1 tablespoon oil to the skillet and cook
the remaining dumplings in the same manner. Garnish the dumplings with
the coriander sprigs and serve them with the sauce.
Makes 60 dumplings.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/