A Good Dumpling is Hard to Find

So I absolutely love dumplings, however, most dumplings from your local Chinese restaurant are filled with a mystery meat that makes you seriously wonder what happened that family of cats that use to hang around the neighborhood. Solution: I learned to make my own.

Pork and Shrimp Dumplings

Equipment

Food Processor
Wok
Bamboo Steamer(Found at Chinese market or online)

Filling
1/2 lb shrimp
1/2 lb lean ground pork(if you don't eat pork, substitute with a bag of steamed baby spinach or ground turkey)
1 scallion, roughly chopped, green and white parts
2 cloves garlic minced
1 inch piece of ginger, minced
1 tablespoon of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of cornstarch
1 1/2 tablespoons of sesame oil
1 teaspoon of white pepper
1 egg white
pinch of salt

1 package of won ton wrappers
Nappa Cabbage

Place all of the filling ingredients in the food processor, pulse until mixture is thoroughly mixed.

Brush the edges of each wrapper with water. Spoon about a tablespoon of the filling into the center of each wrapper and fold the dough over to form triangles. Press the edges to seal. Repeat until all of the filling is used.

Bring about 2-3 inches of water to a boil in the wok. Line the the bamboo steamer with cabbage, then place dumplings in the steamer, make sure they are not touching, as you do not want them to stick together. Place covered bamboo steamer on the wok and allow the dumplings to steam for 12-14 minutes or until they feel firm.

Repeat until all of the dumplings are steamed, add water to the wok as needed.

Serve with sweet chilli sauce and sriracha.

Empanadas!!!

Beef and Chicken Empanadas

Last March I traveled to Brazil for the second time in 5 years. What a difference 5 years made in the Brazilian economy because I distinctly remember the US dollar going a lot further in January 2006. Anyway I digress, Brahma or Skol beer and an empanada was pretty much a staple for my fellow travelers and I because it was a cheap breakfast or lunch...yes we had beer in the morning on Ipanema Beach, I know you're jealous. I can't quite replicate the Brazilian empananda because I'm awful at making anything that involves dough and a Brazilian empanada is usually baked not fried. However, Goya makes awesome empanada shells that make my life a lot easier when I'm craving empanandas.

Beef Empandas

1 Packet of defrosted Empanada Shells
1 lb of Ground Beef
1 cup of finely chopped Green and Red Peppers
1 small onion, finely chopped
3 cloves of garlic, minced
1/2 cup of beef broth
1/2 cup of seasoned or unseasoned bread crumbs
1/2 teaspoon of McCormick Caribbean Jerk seasoning
1/2 Packet of Goya Sazon
1 Teaspoon of Badia Complete Seasoning
1 Tablespoon of Goya Tomato Based Sofrito
2 Tablespoons of Goya Tomato Sauce
Salt and Pepper to taste

Allow empanada shells to defrost according to package instructions

In a medium skillet/frying pan over medium-high heat saute the onion, peppers, and garlic in olive oil until limp. Add ground beef and season with salt, pepper, badia seasoning, jerk seasoning, and sazon and saute until thoroughly cooked. Then add tomato sauce, sofrito, bread crumbs, and broth, then lower heat and allow the mixture to simmer for 5 minutes, then remove from heat.

Preheat Deep Fryer to 350 degrees. While the mixture is cooling, use a rolling pin or wine bottle and slightly roll out the defrosted dough. Take a 1-2 teaspoons of the mixture and place in the center of the dough.

Fold the dough over.

Seal with a fork.

Place 2-3 empanadas in the deep fryer and fry for 2-3 minutes or until golden brown. Allow to cool and drain on a plate of empanadas. Serve with homemade or store bought salsa.

The recipe is basically the same for chicken, except a few minor changes.

1 Packet of defrosted Empanada Shells
1 lb of boneless skinless chicken breast or thighs
1 cup of finely chopped Green and Red Peppers
1 small onion, finely chopped
3 cloves of garlic, finely chopped
3/4 cup of chicken broth
1/2 teaspoon of McCormick Caribbean Jerk seasoning
1/2 Packet of Goya Sazon
1 Teaspoon of Badia Complete Seasoning
1 Tablespoon of Goya Tomato Based Sofrito
2 Tablespoons of Goya Tomato Sauce
Salt and Pepper to taste

In a very deep skillet or dutch oven saute the onions, peppers, and garlic in olive oil until limp. Cut up chicken into cubes, then season with salt, pepper, badia seasoning, jerk seasoning, and sazon and add to the pot and brown on all sides. Then add tomato sauce, sofrito, and broth, then lower heat and allow the mixture to simmer for 30-40  minutes or until the chicken easily shreds. Shred chicken with two forks and allow the mixture to cool.

Preheat Deep Fryer to 350 degrees. While the mixture is cooling, use a rolling pin or wine bottle and slightly roll out the defrosted dough. Take a 1-2 teaspoons of the mixture and place in the center of the dough.

Fold the dough over.

Seal with a fork.

Place 2-3 empanadas in the deep fryer and fry for 2-3 minutes or until golden brown. Allow to cool and drain on a plate of paper towels. Serve with homemade or store bought salsa.