So my post is a little late today since I've been having some posting problems preventing me from posting this yesterday. But nevertheless, here it is, my very first Recipes to Rival September Challenge!
The recipe for September's challenge was Shrimp Dumplings.
The recipe for September's challenge was Shrimp Dumplings.
But, since only 2 people in our family like shrimp, I decided to make a few substitutions on the filling. Instead, we had Garlic Chicken & Carrot Dumplings & they were awesome!!! I chopped up the chicken, carrots & garlic into a really fine mixture.
The recipe said to use a steamer basket to make the dumplings. Well, I don't own one, so I tried to use a makeshift steamer with my large pot, colander, and a lid.
But this process didn't work very well and the dumplings ended up sticking to each other.
So then I decided to pan fry the dumplings.
But they didn't cook evenly. The dumplings ended up slightly burnt in some areas and still doughy in other areas.
Okay, one last try. I rolled out some more dough, shaped them a little bit differently this time, and decided to deep fat fry the dumplings.
And they were AWESOME!!!!!!! These dumplings tasted totally amazing and the ENTIRE family loved them!!!! Which is really amazing, considering at least one of the six of us (usually EJ) hates just about everything.
The recipe was incredibly easy to follow and we decided there are just about a million different filings you could use this dumpling recipe for! Next time we'd like to try a breakfast dumpling with eggs, cheese, bacon and sausage.
Here's the recipe (the original shrimp dumpling recipe is listed below mine).Garlic Chicken & Carrot Dumplings with Hoisin Dipping Sauce
Prep Time: 20 min
Cook Time: 20 min
Makes 24
Dumplings
2 cups cooked chicken
1 cup cooked carrots
1/2 garlic clove
1 tsp. minced garlic
2 teaspoons soy sauce
1 teaspoon hoisin Chinese dipping sauce
3 dashes of hot red-pepper sauce
24 dumpling wrappers (see recipe below)
Dipping Sauce (optional, you can choose your own though this one is very tasty!)
***We used hoisin dipping sauce to dip the finished dumplings.
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon honey
1/2 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger
1. Coat a steamer basket with a non stick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems; cut the caps into quarters.
2. In a food processor, combine the mushroom caps, scallions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium bowl and stir in the turkey, soy sauce, oil, and red-pepper sauce.
3. Place 1 tablespoon of the shrimp mixture in the center of each dumpling wrapper. Dampen the edges with water, the fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover, and steam for 15 minutes.
4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger. Serve the dumplings hot with the dipping sauce.
HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
Cook Time: 20 min
Makes 24
Dumplings
2 cups cooked chicken
1 cup cooked carrots
1/2 garlic clove
1 tsp. minced garlic
2 teaspoons soy sauce
1 teaspoon hoisin Chinese dipping sauce
3 dashes of hot red-pepper sauce
24 dumpling wrappers (see recipe below)
Dipping Sauce (optional, you can choose your own though this one is very tasty!)
***We used hoisin dipping sauce to dip the finished dumplings.
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon honey
1/2 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger
1. Coat a steamer basket with a non stick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems; cut the caps into quarters.
2. In a food processor, combine the mushroom caps, scallions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium bowl and stir in the turkey, soy sauce, oil, and red-pepper sauce.
3. Place 1 tablespoon of the shrimp mixture in the center of each dumpling wrapper. Dampen the edges with water, the fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover, and steam for 15 minutes.
4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger. Serve the dumplings hot with the dipping sauce.
HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
And now for the original recipe dumpling filling:
Shrimp Dumplings
4 large shiitake mushrooms
3 scallions
1/2 garlic clove
8 ounces shrimp, peeled and deveined
6 ounces ground turkey
2 teaspoons soy sauce
1 teaspoon dark sesame oil
3 dashes of hot red-pepper sauce
24 dumpling wrappers (see recipe below)
