I need recipes for fried/steamed dumplings and Hot and sour soup?

Question

These are my husband's favorite appetizers!! If you have personal favorite's that you have tried, I would greatly appreciate your experience.
I have not done alot of oriental cooking so any suggestions and tips are greatly appreciated.

Thank you in advance for any suggestions or tips!

Answer 1

Pan-Fried Dumplings

Pot Stickers are Chinese dumplings that are boiled then pan-fried on one side to produce a complimentary soft and crispy crust.

Pork is traditionally used in Chinese dumplings, but you can replace it with chicken, shrimp or vegetables to match your personal taste.

Dough
1 cup high gluten flour (or all-purpose flour)
3/4 cup cold water

Filling
16 ounces lean pork, finely chopped
1 scallion, finely chopped
1/2 ounce ginger root, finely chopped
2 ounces vegetables (Napa cabbage), finely chopped
1 teaspoon rice wine
1 teaspoon hoisin sauce
2 teaspoons granulated sugar
1 dash white pepper
4 teaspoons soy sauce

Dumpling Sauce
4 teaspoons soy sauce
1 teaspoon vinegar
1 teaspoon granulated sugar

To make dumplings, mix together flour and water to form a soft dough. Knead the dough on a lightly floured surface, wrap in plastic wrap, and let it stand for 15 minutes. (Pot sticker skins can also be purchased at any Chinese market or major grocery store).

Divide the dough into 20 equal-size pieces and roll each piece into a 5-inch circle called a skin. Spoon a portion of the filling into the center of the skin. Fold the skin over the filling, wet the edges of the skin, and pinch together so the filling is sealed inside.

Steamed Dumplings:
Put dumplings into boiling water and cook for 5 minutes at a full boil. Then, add 1 cup of cold water and boil for anther 5 minutes. Remove dumplings with a draining spoon and serve. Serve with Dumpling Sauce.

Pot Stickers:
Pour 1 teaspoon of vegetable oil and 1/2 cup of cold water into a skillet. Place the steamed dumplings and fry for three minutes, or until one side of the dumpling is golden brown. Serve with dumpling sauce.





Hot and Sour Soup

7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 tablespoon Soy sauce
2 tablespoon Distilled white vinegar
1/4 teaspoon Freshly ground pepper
3 tablespoon Cornstarch
3 tablespoon Water
1 Egg, beaten
2 teaspoon Sesame oil
1 teaspoon Dried red pepper flakes
1 md Green onion, finely chopped

* Can substitute equal amount of shredded beef. Rinse bean curd and cut into 1/2-inch dice and set aside. Rinse, drain and thinly slice bamboo shoots.

In heavy Dutch oven, combine with chicken stock, pork, and soy sauce. Bring to boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Add bean curd, vinegar, and pepper. Return to boil over low heat. In small bowl, mix cornstarch and water and stir into soup. Slowly stir in egg. Remove from heat and blend in sesame oil and red pepper flakes. Ladle into bowls. Garnish with chopped green onion and serve immediately.

Answer 2

You will need:

1/2 cup dried lily buds (day lilies)
1/2 cup dried mushrooms ("wood ears" or "tree ears")
1/2 lb firm tofu, julienned (this will usually be 1 block or cake of
tofu)
3/4 cup pork, finely julienned
2 eggs, lightly beaten
1/2 cup bamboo shoots, julienned (canned or fresh)
2 tablespoons cornstarch
1/2 cup water
5 ounces distilled white vinegar
1/2 teaspoon sugar
5 ounces soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon cayenne pepper, ground
1 teaspoon white pepper, ground
6 cups chicken broth
2 tablespoons scallions, finely chopped
2 tablespoons gingerroot, finely chopped
1 teaspoon sesame oil (optional, made from toasted sesame
seeds preferred)

1. Clean the dried day lilies, soak them in warm water for about 20 minutes.

2. Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise.

3. Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth -- don't soak or wash!

4. Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat.

5. Cook the pork for 3-4 minutes, until the broth comes to a boil again.

6. Add the tofu, mushroom pieces, bamboo shoots, and day lilies.

7. Let the pot return to a boil, then reduce heat to maintain a low boil.

8. Add the soy sauce, spices, vinegar, salt and sugar.

9. Taste the soup, adjusting the vinegar (you may need up to another ounce) for the "sour" and salt for balance.

10. Mix the corn starch and water to create a paste for thickening.

11. Add the corn starch mixture slowly, stirring constantly.

12. Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.

13. Turn off the heat.

14. Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.


Comments on ingredients & substitutions:.

Dried lily pods and wood ears (also called "tree ears", "black fungus" or "Hu Bei") available in most oriental markets.

Chicken stock -- use home made or a low sodium canned variety.

Pork -- For kosher alternative, use shredded chicken or turkey; for vegetarian alternative, replace pork with a mix of fresh flavorful mushrooms, e.g., shiitake, oyster, or portobellos.

Soy sauce -- Betty uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste.

Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the highest acidity; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute (not enough acidity) and not provide the required "kick" or add extraneous flavors.

Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients.

Sesame oil -- adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different.

Answer 3

I couldn't find one with water chestnuts but could you maybe just add them in? I haven't ever cooked with them but just thought maybe.... Cantonese Hot and Sour Soup Ingredients: 2 eggs lightly beaten 10 cloud ear mushrooms 1/2 cup dried bean curd skin 1/3 cup thin sliced raw shrimp 6 tiger lily buds, soaked, chopped 2 quarts homemade chicken broth 1 1/2 tablespoon Chinese hot chili oil 2 teaspoons sesame oil 3 tablespoons cornstarch mixed in 3 tablespoons water *** 2 large shiitake mushrooms 1/2 cake of tofu thinly sliced 1/3 thin sliced pork loin 1/3 cup thin sliced chicken breast 1 (5"x7") sheet of nori seaweed 1 green onion stalk minced 3 tablespoons rice wine vinegar 2 teaspoons dark soy sauce 2 tablespoons peanut oil Directions: Soak mushrooms in hot water if dried. Slice mushrooms as thinly as possible. Stir fry meat and shrimp in a hot wok with the peanut oil. Add mushrooms and their water. Add chicken broth, tofu, bean curd skin, tiger lily buds, and nori. Add rice wine vinegar, sesame oil, hot chili oil ,soy sauce and cornstarch in water. Bring to a boil. Slowly pour in egg. Serve immediately. This recipe for Cantonese Hot and Sour Soup serves/makes 8

Answer 4

I went online and found LOTS -- maybe these will do for now. If not check out recipezarr -- let me know if they turn out good!! Hope you enjoy.

Chinese Hot and Sour Soup Recipe

6 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
4 eggs, beaten
5 tablespoons cornstarch
1/2 cup bamboo shoots, julienned
1/2 cup water chestnuts, sliced
1 cup shiitake mushrooms, sliced and stems removed
1 cup straw mushrooms
1 (12 ounce) package cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallions, finely chopped, garnish

4 servings
40 minutes 40 mins prep

Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 min.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer 5 min.
Mix cornstarch with 5 tablespoons water and add.
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.


Steamed Shrimp Dumplings or Potstickers

FOR THE MIX
1 lb fresh shrimp, peeled and dried
1 tablespoon cilantro, chopped
2 tablespoons carrots, grated
2 tablespoons green onions, chopped
2 teaspoons ginger, minced
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 (8 ounce) package wonton wrappers
8 ounces wine
FOR THE DIPPING SAUCE
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chili paste, to taste (or more, I like Sambal Oelek)
1 ounce granulated sugar
1/4 teaspoon sesame oil
1/2 teaspoon fresh minced ginger
1 cup water
1 tablespoon cilantro leaves

3-4 servings 30-40 dumplings

1 hour 15 minutes 45 mins prep

The wine is for drinking and not to be included in the mix. Take a sip of wine. Set remaining 7 oz to the side and repeat as often as necessary.
Whisk all ingredients for the dipping sauce well and set aside.
Take 1/2 pound of the shrimp which has been peeled, washed,and dried,and the chopped cilantro,green onion,carrot and ginger(NOT THE WRAPPERS THOUGH)and puree in a food processor on low for about 20 seconds until somewhat smooth in consistency.
Take the other 1/2 pound and small dice and then fold into the mixture.
Place a scant tablespoon of filling in the center of a wrapper. (I usually do 6 at a time)Moisten the edges liberally with water with your fingers and fold wrapper corner to corner to form a triangle. Or fold in half if using round wontons. (have a fingerbowl of water and a clean dry towel handy)Be sure edges are sealed and no filling is seeping out or dumpling may come apart. (At this stage I lightly press the very outer edges with the end of a fork to ensure a seal and because the crease marks make a decorative touch but it is not necessary).
Spray both sides of dumplings with Pam to prevent sticking and transfer to a plate while making the other dumplings.
If you have a chinese steamer- fine. (I don't)A metal vegetable steamer works fine.Have a 10 inch stock pot or skillet that has a tight fitting lid with about 2 inches boiling water going. (You want a wide skillet or pot so that the basket has room to open as wide as possible for a larger steaming area.)Spray basket well with Pam and then stack about 1/3 of the dumplings on the steamer. Spray dumplings again.They may touch or overlap as long as they are sprayed well. Place steamer in pot and steam for 10 minutes. (water level should be just below steamer basket)Transfer to a covered dish and toss with a few TB of water to prevent sticking. Repeat with the other batches.Serve with the dipping sauce. If you want potstickers- sautee towel dried dumplings in a few tablespoons of oil until lightly brown on one or both sides.
This seems very complicated- it's not- just tedious. If you have a helper in the kitchen it can go much quicker. Make enough dumplings to fill a basket and cook those. Meanwhile- you and your helper should have enough time to make the next batch before those are done.
After some experience you can cook in two batches instead of three but do smaller batches at first until you are sure they are not going to stick.
The more you make these the easier it gets after you get the hang of it and you figure out what works for you. Soon you will be making them monthly like I do.
Edited 6-1-05: I have been told that if you use Gyoza wrappers instead of wonton wrappers (which are a little thinner) you can boil the dumpling softly instead of steaming. I have not tried this yet but I will try a few next time I make these. It would save sooo much time!
Edited 7-28-05: I used Goyza wrappers and it did save a lot of time because they could be boiled. However. I didn't like the heavier, thicker texture of the wrapper as well. If you are short on time, use the Goyza wrappers. But if you were short on time, you wouldn't be making dumplings, would you?

Answer 5

I don't have an answer, but my favorite place to go is allrecipies.com. They have a boatloads of recipies and I'm sure they'll have what you are looking for.

Answer 6

OMG would you really make them? I would just order Chinese take out, bet they will taste alot better,,and no mess...LOL

Answer 7

go to allrecipes.com!