International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Cookies n Creme Pie






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > appetizers > dim sum
VEAL DUMPLINGS WITH ANCHO CHILI SAUCE from: Susanna Foo Chinese Cuisine makes 50-60 dimplings 1 tablespoon corn or olive oil 1 pound fresh spinach, washed and stemmed 1 pound veal shoulder, coarsely ground 2 tablespoons minced shallots 3 tablespoons soy sauce 1 tablespoon Asian sesame oil 1/2 cup finely chopped scallions, white part only. ( I use the green too.) 1/2 cup finely chopped fresh basil or cilantro leaves 1 tablespoons peeled, minced gingerroot 1 - 1pound package round dumpling wrappers, (gyoza), 3 inches in diameter (In Aaian markets) mail order address at end in case you need. 2 cups Ancho chili sauce (RECIPE FOLLOWS) <------- julienned basil leaves for garnish 1/4 cup finely chopped Sichuan preserved vegetables for garnish (optional) 1/2 cup fried shallots for garnish (optional) Heat the oil over high heat in a large saucepan. when hot, add the spinach and immediately cover the pan. Low the heat to medium and cook for 2 minutes or until wilted. Remove the spinach from the pan and drain off any excess liquid. when cool, chop finely and set aside. In a large bowl, mix the veal, shallots, soy sauce, sesame oil, scallions, basil or cilantro leaves and gingerroot, add the chopped spinach. Place about 2 teaspoons of the stuffing in the center of each wrapper. Moisten the edges with cold water, then fold them over the filling to form a half moon or half circle shape. Pinch together the edges with your fingers. The moisten the 2 ends with water and bring them together in a circle around the filling and the dumpling can be made in advance and frozen, tightly sealed for up to 3 months. Cook only the dumplings you intend to serve. Feeze the rest for later use. Bring a large pot of water to a boil. Add about one-third of the dumplings at a time, and cook until they rise to the surface and float. The filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it is done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be throughly cooked. (Sometimes I cook the meat first in the microwave, Its cheating, but then I am in a hurry) Remove the dumplings from the water with a strainer or slotted spoon, drain and place 6 dumplings on each serving plate. Heat the Ancho Chili Sauce in a small saucepan over medium heat for 3-4 minutes or until warm. Pour 3 tablespoons over each serving. Serve any remaining sauce on the side. Deocrate with Julienned basil leaves, Sichuan preserved vegetables and fried Shallots if desired. Serve warm. Note: Sichuan preserve vegetables are availanle in cans in many Asian markets. Drain, rinse and saok them in cold water for 5 minutes. chop and soak again in boiling water for 5 minutes. Drain and store in a jar in the fridge for up to 1 week. ANCHO CHILI SAUCE from:Susanna Foo Chinese Cuisine makes about 4 cups 3 dried ancho chile peppers 1/4 cup corn oil 1/2 cup chopped onion 2-3 jalapeno peppers, finely chopped 1 tablespoon roasted Sichuan peppercorns 1/2 cup white wine 6 cups chicken stock 3-4 star anise 1 tablespoons coarse or kosher salt 1 teaspoon sugar 1 teaspoon freshly ground white pepper 1 tablespoon cornstarch, mixed with 2 tablespoons water. Soak the chili peppers in hot water to cover for about 30 minutes or until soft, when soft drain and puree and set aside. (I keep the water to add to broth) Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden. Add the jalapeno peppers and the Sichuan peppercorns, and cook for 1-2 minutes. Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered , for about 30 minutes or until reduced by about half. Strain the sauce and keep warm. Any remaining sauce can be stored in the fridge for 1 week or frozen for up to 3 months. Mail Order Sources Kim Man Food 200 canal street New York, NY 10013 212- 571-0330 House of rice 4112 University Way NE Seattle, WA 98105 206-545-6956 Oriental Food Market 2801 West Howard Street Chicago, Ill 60645 312-274-2826 Oriental Pantry 423 Great Road Acton, MA 01720 800-828-0368

Dim Sum


SUBMITTED BY
list all recipes for APPETIZERS (296)
list all Chinese recipes (124)
list all recipes by LEIG (226)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted January 4, 1999)


VEAL DUMPLINGS WITH ANCHO CHILI SAUCE
from: Susanna Foo
Chinese
Cuisine
makes 50-60 dimplings

1 tablespoon
corn or
olive oil
1 pound fresh
spinach, washed and stemmed
1 pound
veal shoulder, coarsely ground
2 tablespoons minced shallots
3 tablespoons
soy
sauce
1 tablespoon Asian
sesame oil
1/2 cup finely chopped scallions, white part only. ( I use the
green too.)
1/2 cup finely chopped fresh
basil or cilantro leaves
1 tablespoons peeled, minced
gingerroot
1 - 1pound package round
dumpling wrappers, (gyoza), 3 inches in diameter (In
Aaian markets) mail order address at end in case you need.
2 cups Ancho
chili
sauce (RECIPE FOLLOWS) <-------
julienned
basil leaves for garnish
1/4 cup finely chopped Sichuan preserved vegetables for
garnish (optional)
1/2 cup fried shallots for
garnish (optional)

Heat the oil over high heat in a large
saucepan. when hot, add the spinach and immediately cover the pan. Low the heat to medium and cook for 2 minutes or until wilted. Remove the spinach from the pan and drain off any excess liquid. when cool, chop finely and set aside.
In a large bowl, mix the
veal, shallots, soy
sauce, sesame oil, scallions, basil or cilantro leaves and gingerroot, add the chopped spinach.
Place about 2 teaspoons of the
stuffing in the center of each wrapper.
Moisten the edges with cold water, then fold them over the filling to form a
half moon or half circle shape.
Pinch together the edges with your fingers.
The
moisten the 2 ends with water and bring them together in a circle around
the filling and the
dumpling can be made in advance and frozen, tightly sealed for up to 3 months.
Cook only the dumplings you intend to serve. Feeze the rest for later use. Bring a large
pot of water to a boil. Add about one-third of the dumplings at a time, and cook until they rise to the surface and float. The filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it is done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be throughly cooked. (Sometimes I cook the meat first in the microwave, Its cheating, but then I am in a hurry)
Remove the dumplings from the water with a
strainer or slotted spoon,
drain and place 6 dumplings on each serving plate. Heat the Ancho Chili
Sauce
in a small
saucepan over medium heat for 3-4 minutes or until warm. Pour 3 tablespoons over each serving. Serve any remaining sauce on the side. Deocrate with Julienned basil leaves, Sichuan preserved vegetables and fried Shallots if
desired. Serve warm.

Note: Sichuan
preserve vegetables are availanle in cans in many Asian markets. Drain, rinse and saok them in cold water for 5 minutes. chop and soak again in boiling water for 5 minutes. Drain and store in a jar in the fridge for up to 1 week.

ANCHO
CHILI
SAUCE
from:Susanna Foo
Chinese
Cuisine
makes about 4 cups

3 dried
ancho
chile peppers
1/4 cup
corn oil
1/2 cup chopped
onion
2-3 jalapeno peppers, finely chopped
1 tablespoon roasted Sichuan peppercorns
1/2 cup
white
wine
6 cups
chicken stock
3-4
star
anise
1 tablespoons
coarse or
kosher salt
1 teaspoon
sugar
1 teaspoon freshly ground white pepper
1 tablespoon
cornstarch, mixed with 2 tablespoons water.

Soak the chili peppers in
hot water to cover for about 30 minutes or until soft, when soft drain and puree and set aside. (I keep the water to add
to
broth)
Heat the oil in a large
skillet. Add the onion and cook over high heat
until
soft and golden. Add the jalapeno peppers and the Sichuan peppercorns,
and cook for 1-2 minutes.
Add the
wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered , for about 30 minutes or until reduced by about half. Strain the sauce and keep warm.
Any remaining
sauce can be stored in the fridge for 1 week or frozen for up to 3 months.

Mail Order Sources

Kim Man Food
200 canal street
New York, NY 10013
212- 571-0330

House of
rice
4112 University Way NE
Seattle, WA 98105
206-545-6956

Oriental Food Market
2801 West Howard Street
Chicago, Ill 60645
312-274-2826

Oriental Pantry
423 Great Road
Acton, MA 01720
800-828-0368


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.