Uncharted

Friends forging a course together through the unexpected

Chinese Dumpling Night January 19, 2014

Last weekend, Jonathan and I decided we were going to embark upon the journey of Chinese dumplings.  We love eating Chinese food, and while Jonathan has crafted some delightfully tasty homemade main courses, we really hadn’t dabbled too much in homemade appetizers.  In honor of Chinese New Year approaching on Friday, January 31st (prep yourselves for the year of the horse, blogosphere!), I thought it’d be fun to share our adventure with you.  We created 2 types of gyoza, as well as a batch of crab rangoon.

To create a filling for gyoza, chop in your food processor:

  • 2 scallions
  • 5 cloves garlic
  • 2 medium sized chunks of peeled fresh ginger
  • 2 green onions, cut into pieces
  • 6 large shiitake mushrooms
  • 1 cup cabbage

ImageWe split our filling into 2 batches to combine the meat we were going to add into our gyoza.  It’s fun to have several different kinds of dumplings so your taste buds get a variety, especially if you’re doing something wild and having a dinner full of them (think Chinese tapas style).  

In one half of our filling, we hand folded in a dozen shrimps (uncooked) chopped in the food processor.  In the other half we hand folded in a half pound of lean ground turkey.

ImageWe used dumpling rounds from the Asian market to hold our pockets of food joy.  We spooned a small amount of filling into the middle of the dumpling round, coated the edges with egg wash (egg and water), and sealed them closed by pinching the edges together.  Then, you heat up some oil in a pan and fry them on each side for 2-3 minutes covered.  Carefully open your pan lid to pour 1/2 cup per round of chicken broth in to finish the cooking process and keep them moist.  The chicken breath should simmer in there for about another 4-5 minutes.  Be sure to cut one open to make sure they are thoroughly cooked before you take the rest out of the broth.  This filling recipe will make for 25-30 of each type of dumpling, so feel free to freeze some of your filling for another day!

ImageTo create a filling for your crab rangoon, blend in your food processor:

  • 1 8-oz. package of cream cheese
  • 1 1/2 c. of lump crab meat (I used claw meat)
  • 3 chopped green onions

ImageBrush your square dumpling wrappers with egg wash, add a spoonful of crab rangoon filling, and fold the opposite corners together, pinching tightly so your filling doesn’t escape when you fry them.  

ImageHeat 2 inches of oil until a wrapper sizzles when dipped in.  Carefully drop your crab rangoons into the oil and let them simmer until golden brown (this will take 5-7 minutes).  When you pull them out of the oil, drop them on a paper towel lined plate so some of the excess oil can drip off.

ImageServe your crab rangoon with a spicy mustard-sweet and sour sauce mixture.  Serve your gyoza with a soy sauce, rice vinegar, water, and chili garlic mixture.  

Image

 

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