Chinese Dumplings and Potstickers

Dumpling is my favourite Chinese snack, it is served in bamboo steamer with soy sauce ...what an appetising choice...I wanted to try it for a long time.. Finally decided to try with shrimp and won ton wrappers. U can find dumpling skin in grocery shop which is slightly thinner than the won ton wrappers. U can use either of them, its Ur choice...I found this wonderful recipe with pork from Use real butter. I kept that recipe as inspiration and altered it to my taste...



Ingredients:

1/2 lb shrimp chopped to small pieces
1/4 cabbage finely chopped
1/2 cup mushrooms finely chopped
1/4 ginger root minced
3 stacks green onion minced
2tbsp soy sauce
2 tbsp corn starch
2 tbsp sesame oil
1 tsp salt

Dipping sauce

2 parts soy sauce
1 part red wine
few drops sesame oil
chili garlic paste
minced ginger

Preparation:

If u like to make the dumpling skin from scratch, check out the wonderful presentation from Use real butter.



Combine all the ingredients in the dipping sauce, adjust according to taste.

Mix all the ingredients in the filling thoroughly. Adjust salt.

Take a round won ton wrapper, place a tsp of filling in the center and fold the dough into half moon, pleating edges along one sides. check out detailed pictures from Use real butter.

Three ways:

To Boil: Bring a large pot of water to boil and add the dumplings. cook until they float. Don't over crowd the pot.

Pot stickers: Arrange the dumplings in 2-3 tbsp oil in a non-stick pan. Keep the heat on high and fry for few mts until the bottom gets golden color. Add 1/2 cup of water, cover and cook till water evaporates. Reduce heat, let the dumpling cook for few more mts. Remove and serve hot!!!



I did Freeze couple of them food later use and it still tasted good...Just takes additional cooking time. U can prepare well ahead time and freeze it, surprise Ur guest with dumpling..

Spinach Pasta and Black pepper shrimp

Hope u guys had a wonderful long w/e.. Mine was busy celebrating my SIL's birthday and then cooking...My heart felt thanks for all the participants in FIC event...

Spinach pasta was originally prepared by Indira of Mahanandi. Basically it is basil and spinach combo with pasta.. I didn't have basil so i omitted it.. It tasted different.. I have to try it with basil...Lets see the ingredients..




Ingredients:
1 cup of basil and 1 small bunch of spinach ( I didn't use basil)
Medium red onion and tomato - one each, cut into big pieces ( I used white onion)
6 to 8 green chillies and
4 garlic cloves - sliced into big chunks
Half cup of cashews
Salt and peanut/olive oil to your liking (I used corn oil)
Pasta of your choice (I used linguine)

Checkout the original version from Indira's site....

Preparation:

saute all the ingredients in a pan except pasta. Saute till the spinach wilts and the raw smell of the ingredients vanishes..Remove from heat..allow to cool. Use blender to make them into smooth paste. Don't add water, the mixture has to be thick. Heat a teaspoon of oil and pour in the pureed mixture. Stir in half to one cup of water. Have a taste, add salt if needed and simmer for about 15 to 20 minutes, until the sauce reaches the desired thickness. Meanwhile cook the pasta on boiling water until al dente. Strain and add the pasta to the sauce.. Pasta is ready..


Black pepper Shrimp

Shrimp/prawn is my all time fav.. I tried Black pepper shrimp in a Chinese restaurant.. It tasted so good.. I tried to imitate it with Indian ingredients.. It was 90% close to the original version.. I think there should be a secret ingredient which gives a punch to the recipe...

Ingredients:

1 cup uncooked shrimp
1 tsp pepper powder
1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp curry powder
1 tsp lemon juice
1 tsp soy sauce
salt to taste

Seasoning:
8 big garlic cloves finely chopped
8 redchilli ground to flakes

Preparation:
Marinate the shrimp with specified ingredients for 3-4 hrs. Heat oil in a pan, add chopped garlic and red chili flakes. Fry for few minutes. Add the marinated shrimp. saute for 5 -7 mts. Shrimp cooks very fast. Don't cook shrimp more than 10 mts (if ur using jumbo shrimp cook accordingly). Once the water is absorbed, the shrimp becomes dry.. Remove from heat.. Serve hot with Sambar or rasam rice...