Follow by Email

Friday, January 31, 2014

ASIAN CHICKEN DUMPLINGS and PORK DUMPLINGS and CHINESE NOODLES WITH BARBECUE PORK and MANGO PUDDING

Happy Chinese and Vietnamese New Year!!! Wishing you luck and prosperity in the Year of the Horse!!

ASIAN CHICKEN DUMPLINGS


1/4 cup soy sauce
2 inch piece of fresh ginger, peeled and grated
1 tablespoon rice vinegar
1/2 pound ground chicken
1/2 cup finely chopped cabbage
2 tablespoons canola oil
1/2 teaspoon sesame oil
wonton wrappers (I used round)

In a bowl, mix the soy sauce, 1 tablespoon of ginger and the rice vinegar.
In a large bowl, mix the chicken, cabbage, remaining ginger and oils and season with salt and pepper.
Put about 1 tablespoon of mixture into a wonton wrapper, brush the edges with water, fold and pinch to seal. Repeat until all mixture is used.
Enjoy!

Recipe adapted from Rachael Ray Magazine
www.rachaelray.com/‎

PORK DUMPLINGS





1 egg white, lightly beaten
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup finely chopped green onions
2 teaspoons minced fresh ginger
1 garlic clove, minced
1/2 pound ground pork
wonton wrappers (I used square)

Whisk together the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt and pepper in a medium sized bowl. Stir in the green onions, ginger and garlic, add the pork and stir until the filling is thoroughly combined.
Put about a tablespoon of filling into the middle of each wonton wrapper, moisten the edges with water and bring the corners of the wrapper together at the top, pinching to seal.
Enjoy!

Recipe adapted from Family Fun Magazine, February 2010
family.go.com/recipes/‎

CHINESE NOODLES WITH BARBECUE PORK


PORK
1/4 cup honey
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon white pepper
1 (1-pound) pork tenderloin, trimmed and diced
NOODLES
12 ounces chinese noodles
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
1/2 onion, sliced
2 cups fresh bean sprouts
3 green onions, sliced

To prepare pork, combine honey, soy sauce, hoisin sauce, sherry, five-spice powder, salt and pepper, in a zip-lock bag. Add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Heat broiler to high. Remove pork from bag, and discard marinade. Place pork on a foil lined baking sheet, broil for 4 minutes on each side or until it is cooked through. Let stand 10 minutes.
To prepare noodles, cook according to package directions. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce, set aside.
Heat a large pan over high heat, add oil to pan, swirl. Add ginger, garlic and jalapeño, stir fry 30 seconds. Add sliced onion, bean sprouts, and green onions, stir fry one minute. Add pork and soy sauce mixture. Serve over noodles.
Enjoy!

Recipe adapted from Cooking Light, March 2013
www.cookinglight.com/‎

MANGO PUDDING


2 envelopes of unflavored gelatin
3/4 cup sugar
1 cup hot water
3 cups pureed frozen mango
1 cup evaporated milk

Add gelatin and sugar to hot water and mix until dissolved and smooth. Mix in mango puree and evaporated milk, stir until smooth.
Pour mixture into bowl and chill until set (I poured mine through a sieve because the gelatin formed lumps).
Enjoy!

Recipe adapted from About.Com
http://chinesefood.about.com/od/dessertsfruit/r/mangopudding.htm

No comments:

Post a Comment