DUMPLINGS WITH A BEAN SPROUT SALAD IN A SOY SAUCE DRESSING

DUMPLINGS
 

Ingredients
(Recipe adapted from Mark Bittman, How to Cook Everything)


*Neutral oil for deep-frying
*1 cup ground or minced pork, shrimp, beef or a combination
*1/4 cup scallion
*1/2 cup finely shredded cabbage
*1 tsp. minced garlic
*1 tsp. minced or grated fresh ginger
*1/4 cup cored, seeded and minced red or green bell pepper
*Salt and freshly ground black pepper
*1 tsp. soy sauce
*1 tsp. sesame oil
*1 egg
*36-48 wonton skins
*Ginger-scallion dipping sauce (recipe follows)




Directions

**We tried several methods when cooking these dumplings: steaming, boiling, and frying**

To fry, put at least 2 inches of oil in a deep pan on the stove over medium high heat; bring to 350 degrees Fahrenheit.
To steam, set up you steamer with 2 inches of water on the bottom.
To boil, bring to a boil a pot of salted water.

Combine all ingredients except for the wonton skins and dipping sauce.

To fill the skins, put 1 or 2 rounded tsps. of filling in the center of each skin

Fold over to make a triangle and seal carefully with a few drops of water (After you form the triangle, you can also bring the corners up to the center, if desired)

Let rest on wax paper until you filled all the skins

If frying, put the dumplings in the oil 2 or more at a time, raising the heat to maintain the temperature, cook, turning once, until nicely brown, a total of 3 or 4 minute.
If boiling, drop 3 or 4 dumplings into the water for no more than 5 minutes (make sure the dumplings do not fall apart in the water).
If steaming, place enough dumplings in the steamer to cover the surface without crowding one another.  Steam for 9-10 minutes.
   *You may steam or boil the dumplings so as to cook the insides, then finish off by quickly frying the dumplings in order to create a crust.

Drain on paper towels and serve immediately with the dipping sauce on the side

 GINGER-SCALLION SAUCE


Ingredients
(Recipe adapted from Mark Bittman, How to Cook Everything) 

*1/8 cup minced fresh ginger
*1/4 cup chopped scallions
*1 garlic clove, minced 
*1 tsp. salt
*1/4 cup neutral oil

Directions 

Mix ginger, scallion, garlic and salt together thoroughly in a heatproof bowl (you may used a food processor and pulse until chopped to cut away on chopping time)

Put the oil in a small saucepan or skillet over high heat until smoking.

Carefully pour the oil over the ginger-scallion mixture, mix well and serve.



BEAN SPROUT SALAD WITH A SOY SAUCE DRESSING


Ingredients
(Recipe couretsy of Curtis Aikens, http://www.foodnetwork.com/recipes/curtis-aikens/bean-sprout-salad-with-soy-sauce-dressing-recipe/index.html)

*2 carrots, peeled and julienned
*2 green peppers, seeded and julienned
*8 oz. bean sprouts

Dressing
*1 tablespoon sesame oil
*1 tablespoon canola oil
*3 tablespoons soy sauce
*2 tablespoons rice vinegar
 

Directions

Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts.

Bring back to the boil and refresh mixture in ice water and drain.

Pat dry and transfer to a serving bowl.

In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine