Easy Chinese Chicken Dumpling Recipe

Chinese Chicken Dumpling:Whether it’s fried or boiled, Chinese chicken dumpling is a classic food in the world. If you are in the mood to make dumplings by yourself, see how to make it easy. Prep time: 60 minutes Cook time: 10-20 minutes Utensils: Pot, rolling pole, plate. Makes 20-30 Chinese chicken dumplings Ingredients: 11-18oz.(300-500g) flour14oz.(400g)  ground pork7oz.(200g) cooked chicken breast 2 tbsps.chopped scallion 2 tbsps.freshly grated ginger root 2 tbsps.sesame oil 10-15 cups water Seasoning A:1 tbsp.light soy sauce, low sodiumProper quantity of salt and SMG to taste1 tbsp.Shao-Hsing rice wine, or dry sherry Directions:1. Add 11-18oz.(300-500g) flour in a big basin, drizzle 1/2 cup of water in occasionally, use both of your hands to make dough, knead it for 5-10 minutes until smooth (P1). Cover with a wet cloth and let stand to rise for30-60 minutes. 2. Cut the dough widthways in half (P2), roll out each into long rolls of 2 cm.or 3/2-inch diameter (P3). 3. Cut each lengthways into small buttons (P4), then press them by your palm (P5). 4. Roll them out into thin flat wrappers of 6 cm. or 3-inches diameter by rolling pole (P6&7). 5. Cut the cooked chicken breast into small cubes, about 1/2-inch length, then combine with ground pork, chopped scallion, minced ginger, sesame oil, 1 cup water, and Seasoning A in a mixing bowl, stir with chopsticks in one direction until it likes a paste. Serve as filling in next step.6. Spread the wrapper across your palm of one hand, then use a spoon to place a small clump filling in the center(PA), then fold in half (PB), use your forefinger and thumb to nip the edge of dumpling from the two sides to the middle (PC&D). 7. Bring 10 cups water in a large pot on to boil, place all the dumplings into the boiling water, cover and cook over high heat, when it starts to boiling, pour into 1 cup cold water, then reduce heat to medium, keep cooking with the lid on, stirring occasionally. Add 1-2 cups cold water when boiling at the second time, continue to cook over medium heat, stirring occasionally, add another 1-2 cups cold water when boiling at the third time. When the dumplings float to the surface, it means they are cooked, drain them well in a colander, remove to a plate (P9), serve immediately (P10). Tips:1. At Step 2&3, you’d better toss pinch of flour on both the board and dough to keep from sticking together.2. Dumplings can serve with dipping sauce, such as rice vinegar and hot chili Read More »

Salmon Salad Platter

Ingredients: 15 1/2 oz canned alaska salmon1 lb fresh broccoli spears*2 tbsp olive oil1 tbsp lemon or lime juice1 dash pepper1 cup plain nonfat yogurt1/4 tsp tarragon1 crisp greens2 tomatoes, cut into wedges2 hard-cooked eggs, quartered1 cucumber, sliced 0.5oz of American caviar (like American Hackleback Caviar or American Paddlefish Caviar) Instructions: *One pkg. (10 oz.) frozen broccoli may be substituted. Drain and flake salmon. Cook broccoli in boiling water just untiltender; drain. Combine oil, lemon or lime juice and pepper; pour overbroccoli. Marinate 1 hour in refrigerator; drain, reserving marinade.For dressing, combine marinade with yogurt and tarragon and caviar. Arrange flaked salmon and broccoli on platter lined with greens. Garnish with tomatoes, eggs and cucumbers. Serve with dressing. Nutrients Per Serving: Calories: 352 Carbohydrates: 17.4 g Protein: 33 gFat-Total: 17.8 g Cholesterol: 170 mg Sodium: 724 mg Dietary Fiber:6.45 g Source: Light & Lively Recipes Reprinted by permission of AlaskaSeafood Marketing Institute Meal-Master compatible recipe formatcourtesy of Karen Read More »

Asian Chopped Salad

Ingredients: Salad 2 cups green cabbage, sliced thin2 cups red cabbage, sliced thin1 cup grated carrot1 red bell pepper, julienned into 1-inch strips2 tablespoons chopped, fresh cilantro Asian Dressing(Makes 1 ½ cups) 1/3 cup soft silken tofu¼ cup white or yellow golden miso*¼ cup rice wine vinegar2 tablespoons fresh lime juice2 tablespoons water2 tablespoons low-sodium soy sauce2 tablespoons natural unsweetened peanut butter2 tablespoons pickled ginger1 tablespoon honey1 ½ teaspoon mustard powder1 ½ teaspoon minced garlic2 tablespoons minced scallions2 tablespoons chopped, fresh cilantro½ teaspoon red pepper flakes (optional)Sesame seeds (optional) In a food processor, blend the following ingredients until smooth: tofu, miso, rice wine vinegar, lime juice, water, soy sauce, peanut butter, pickled ginger, honey, mustard powder, garlic and red pepper flakes. Stir in scallions and cilantro. Combine green cabbage and red cabbage with carrot, bell pepper and cilantro in a large mixing bowl. Add ½ cup Asian Dressing and toss well. Garnish with cilantro and sesame seeds (if desired). *Miso is available at Japanesse markets and in the Asian foods section of some supermarkets. Nutritional Info:Per 1-cup serving: 60 calories, 3 g protein, 9 g carbohydrates, 1.5 g fat (0 g saturated), 0 mg cholesterol, 3 g fiber, 270 mg Read More »