Shrimp And Spinach Dumplings With Asian Dipping Sauce Recipe Epicuriouscom

Steps:

• For dipping sauce:
• Stir all ingredients in small bowl to blend.
• For dumplings:
• Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped but not pureed.
• Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)
• Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.
• Serve dumplings with dipping sauce.

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Steps:

• In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
• In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
• Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
• Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
• Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

Steps:

• Make dough
• In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
• While dough rests, make filling
• In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
• Roll out wrappers
• Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
• Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
• Fill and pleat dumplings
• Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
• Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
• To steam dumplings
• In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
• To pan-fry dumplings
• In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
• While dumplings are cooking, make dipping sauce
• In medium bowl, stir together all ingredients.
• Serve dumplings warm with dipping sauce.

Steps:

• To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together. Turn it out onto a lightly floured surface and knead until smooth. The dough should be soft and pliable, not sticky. Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
• To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper. To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
• Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings). Cut out rounds with a 3-inch round cutter. Cover the dough with a towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
• Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you about six times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
• Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer. Add the dumplings (in batches of about 8) in concentric circles. They should be touching. Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly). Add enough water to reach about a quarter of the way up the sides of the dumplings. Be careful; it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes. Uncover the skillet, and if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
• Serve the dumplings immediately, with the dipping sauce and lime slices.
• Whisk all the ingredients together in a bowl.

Steps:

• Make the dashi
• In a medium saucepan, soak the kombu in the water for 1 to 2 hours.
• Set the saucepan of kombu on the stove and turn the heat up to high. When the water begins to throw bubbles but before it reaches a rolling boil, remove the kombu with tongs and discard. Stir the katsuobushi into the broth, and return to a boil. Reduce the heat and simmer for 1 minute. Remove from the heat and let sit for 10 minutes.
• Strain through a cheesecloth-lined strainer set over a large bowl, then press as much liquid out of the katsuobushi as you can. Reserve the liquid. Discard the katsuobushi. You can add a dried shiitake mushroom to the liquid as it cools. Dashi keeps in the refrigerator for 1 week, or until it starts to cloud.
• Make the sauce
• Combine the dashi, scallions, cilantro, vinegar, soy sauce, ginger, mirin, sesame oil, and hot pepper flakes in a medium bowl. Season to taste with more vinegar, soy, and red pepper flakes. Give the sauce a few hours to meld before serving.
• Serve the pork shoulder shredded or chopped, along with rice and leaves of bibb (or other) lettuce. Let guests use the lettuce leaves to make rolls filled with pork and rice and dipped in the sauce.