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 Aris' Pairing For This Dish: 2004 Euroa Creeks Shiraz |
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Ingredients
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Pork and Shrimp Dumplings
1/4 lb shrimp chopped in medium chunks
1 lb ground pork
1 cup diced shiitakes
1/2 cup chopped garlic
1/2 tablespoon corn starch
1/4 cup Shaoxing cooking wine
salt, pepper and sugar to taste
1 tablespoon sesame oil
Won Ton Wrappers
Pan-fried Pork and Cabbage Dumplings
1/2 lb ground pork
1/2 cup finely chopped Napa cabbage
1/2 tablespoon garlic, chopped
1/2 tablespoon ginger, chopped
1 tablespoon sesame oil
salt and pepper to taste
Won Ton Wrappers
Oil for frying
Quick Pickled Cucumbers
1 English cucumbers thinly sliced
2 teaspoons fish sauce
2 teaspoons sweet chili
2 teaspoons rice vinegar
1 tablespoon chopped cilantro
1 tablespoon chopped fresh mint
squeeze of lime
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Preparation
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Pork and Shrimp Dumplings
Mix all the ingredients. Place 1 tablespoon of the filling in middle of thin dumpling wrapper. Gather up sides around filling to create an open-faced dumpling, pinching at the top. Repeat until you ve used all filling. Steam in an oiled dim sum steamer basket or similar configuration for approximately 3 minutes. The dumplings should feel quite firm when poked.
Pan-fried Pork and Cabbage Dumplings
Mix all the ingredients. Place 1 tablespoon of filling in the middle of thick dumpling wrapper. Form into cockscomb shape. Brush water along Won Ton edges. Fold in half. Pinch edges together firmly Repeat until you ve used all filling. Cook in boiling salted water for 2 minutes and drain. In nonstick pan large enough to hold dumplings in one uncrowded layer, pan-fry dumplings in about 1 teaspoon oil per dumpling until browned on all sides. Add more oil if pan becomes dry.
Quick pickled cucumbers
Combine in a bowl sliced cucumbers, fish sauce, sweet chili, rice vinegar, cilantro, mint and a squeeze of lime. Stir and set aside. |
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