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Get twice as much for your efforts in the kitchen with this recipe that makes appetizers plus a main-dish salad.
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INGREDIENTS
1/2 cup fresh shitake mushrooms
3 green onions, thinly sliced (about 1/3 cup)
6 sheets (18×14 inches) frozen phyllo dough, thawed
6 tablespoons margarine or butter, melted
Bottled sweet-and-sour sauce or bottled plum sauce
4 meidum skinless boneless chicken breast halves (1 pound total)
4 cups shredded green cabbage
4 cups shredded red cabbage
4 cups shredded Napa cabbage
1 tablespoon finely shredded lemon peel
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DIRECTIONS
1. Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet over medium-high heat. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove from wok. Repeat with remaining chicken. (Add more oil as necessary during cooking.) Cook chicken slightly.
2. Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well.
3. Cover and chill 9 cups of the cabbage-chicken mixture; serve as a main dish salad.
4. Coarsely chop 3 cups of cabbage-chicken mixture on a cutting board using a chef’s knife. Place in a large mixing bowl; mix in mushrooms, green onion, and cornstarch until combine.
5. Lightly brush one sheet of phyllo dough with some of the margarine or butter. Place another sheet of phyllo on top of the first sheet and brush with margarine or butter. Repeat with another sheet of phyllo and margarine or butter. Cut phyllo stack into 12 squares about 4×4 inches.
6. Spread a rounded tablespoon of filling mixture in the center of a phyllo square. Fold in two parallel sides of the square 1/2-inch over filling. Fold bottom edge over filling and roll up tightly. Repeat with remaining phyllo dough sheets, margarine or butter, and filling.
7. Place on an ungreased baking sheet. Brush tops with remaining metled margarine or butter and sprinkle with seasme seed. Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Halve each roll diagonally. Serve warm with sweet-and-sour or plum sauce. Makes 24 servings.
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Crispy, tart, and aromatic, these little wrapped salads are filled with texture and flavor.
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INGREDIENTS
1 recipe Shrimp Filling or Chicken-Crabmeat Filling
1 recipe Lime Dipping Sauce
1 12-ounce bottle warm beer
7 to 9 8-1/2-inch-diameter rice papers
1 head bibb or Boston lettuce, finely shredded
Snipped fresh mint leaves
Snipped daikon (Oriental white radish)
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DIRECTIONS
1. Prepare Shrimp Filling or Chicken-Crabmeat Filling. Prepare Lime Dipping Sauce; set aside.
2. Pour beer into a pie plate. Carefully dip rice papers into beer, one at a time. Place papers, not touching, on clean, dry kitchen towels. Let soften for a few minutes until pliable.
3. Place 1/4 cup shredded lettuce on bottom part of each rice paper. Place about 1/3 cup filling on the lettuce near the curved edge of the paper. Fold in ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill up to 2 hours.
4. Diagonally cut each roll in half crosswise. Transfer spring rolls to a serving plate. Serve with bowls of Lime Dipping Sauce, cilantro, mint leaves, and shredded daikon. Makes 14 appetizers.
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Serve these Asian favorites as appetizers or as an accompaniment to a meal.
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INGREDIENTS
2 cups shredded cooked beef or pork
1/4 teaspoon crushed red pepper
1 cup chopped bok choy, napa cabbage, or green cabbage
2 tablespoons grated ginger root
1 teaspoon finely shredded orange peel
1/3 cup thinly bias-sliced green onions
1 16-ounce package hot roll mix
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DIRECTIONS
1. For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
2. Meanwhile, prepare the hot roll mix according to package directions. Divide dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3-1/2-inch circle.
3. For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
4. Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375 degree F oven about 15 minutes or until golden. Makes 24 servings.
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For a festive party finish, top the Chinese dim sum-style buns with black and white sesame seeds.
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INGREDIENTS
3 to 3-1/2 cups all-purpose flour
1 package active dry yeast
Black and white sesame seeds (optional)
Baby bok choy leaves (optional)
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DIRECTIONS
1. In a large mixing bowl, stir together 1 1/2 cups of the flour and the yeast. In a small saucepan, heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add one of the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
3. Prepare Pork-and-Cabbage Filling. Set the filling aside to cool.
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 15 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Cover and let rest for 10 minutes.
5. Preheat oven to 350 degrees F. Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with a little water. Place 2 tablespoons filling in center of each circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared baking sheet.
6. In small bowl, combine remaining egg and the 1 tablespoon water. Brush evenly over buns. If desired, sprinkle with sesame seeds.
7. Bake for 15 to 18 minutes or until buns are golden brown. Transfer buns to a wire rack; cool slightly. Serve warm. If desired, garnish the platter with bok choy leaves. Makes 15 buns.
8. Pork-and-Cabbage Filling: In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon sugar, 1/2 teaspoon toasted sesame oil, and 1/4 teaspoon ground black pepper; set aside. In a large skillet, cook and stir 1 teaspoon grated fresh ginger and 1 clove garlic, minced, in 1 tablespoon hot butter for 15 seconds. Add 3 cups finely shredded baby bok choy or Chinese cabbage, 1 cup chopped fresh shiitake mushrooms, 3/4 cup shredded carrot, and 1/2 cup thinly sliced green onion. Cook and stir for 2 minutes. Remove mixture from skillet. Heat 1 tablespoon butter in skillet; add 8 ounces chopped lean boneless pork. Cook and stir about 2 minutes or until pork is no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture. Cook and stir for 2 minutes.
9. Make-Ahead Tip: Prepare and bake buns as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw buns, covered, overnight in the refrigerator. Wrap buns in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
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Ground ginger and crushed red pepper add a spicy zing to these make-ahead appetizers.
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INGREDIENTS
8 oz. ground raw chicken or turkey
3 tablespoons finely chopped green onions
1/2 cup finely chopped, peeled fresh or frozen peaches, thawed
1/4 teaspoon crushed red pepper
Cooking oil for deep-fat frying
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DIRECTIONS
1. For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.
2. To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.
3. Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300F oven while frying remaining wontons. Serve warm. Makes 36 wontons.
4. Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes or until heated through.
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Shu mai are wonton wrappers filled with shrimp, crab, and mushrooms. Serve with sweet and spicy red chili sauce.
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INGREDIENTS
12 ounces medium shrimp, shelled and deveined
1 cup shiitake mushrooms, chopped
1/2 cup lump crabmeat, flaked and cartilage removed
1/2 cup sliced water chestnuts, chopped
4 teaspoons teriyaki sauce
1-1/2 teaspoons grated fresh ginger
1-1/2 teaspoons snipped fresh cilantro
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1-1/2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper
36 shu mai wrappers or thin wonton skins
1/4 cup rice wine vinegar
2 teaspoons minced shallots
1 teaspoon chili pasta with garlic (sambal)
DIRECTIONS
1. Place shrimp and egg white in food processor bowl; cover and process until a thick paste forms. Add mushrooms, crabmeat, onion, water chestnuts, green onion, teriyaki sauce, ginger, cilantro, oyster sauce, garlic, red pepper, and salt. Process just until well mixed.
2. Place a heaping teaspoon of filling in center of a shu mai wrapper. Stir together the 2 teaspoons cornstarch and water. Moisten edges of wrapper with cornstarch mixture. Bring two opposite corners up; pinch to close. Bring the other two corners to the center and pinch to close (should look like an X from the top). Gently twist the top and push downward to resemble a swirl. Lightly dust with additional cornstarch. Repeat with remaining shrimp mixture and remaining wrappers. Reserve 2 teaspoons of the cornstarch mixture for sauce.
3. Bring 6 cups water to boiling in an 8-quart pan.
4. Meanwhile, for Thai Sweet Red Chili Sauce combine sugar, rice wine vinegar, the 1/4 cup water, garlic, shallots, chili paste, 1/2 teaspoon salt, and reserved cornstarch mixture in a saucepan. Bring to boiling, stirring constantly. Keep warm or reheat before serving.
5. Add shu mai to boiling water, a few at a time; cook about 2 minutes, occasionally stirring gently so shu mai do not stick to bottom of pan. Remove with slotted spoon; drain. Sprinkle with sesame seed. Serve immediately with Thai Sweet Red Chili Sauce. Makes 12 servings.
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Serve these little fried appetizer wontons on a buffet at a party.
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INGREDIENTS
1/2 pound lump crab meat, broken into small pieces (discard any shell or cartilage fragments)
1/2 cup chopped scallion (green parts only)
1/4 cup chopped fresh mint leaves
1 tablespoon finely grated peeled fresh ginger
1 tablespoon dark sesame oil
Cornstarch, for baking sheet
1 cup purchased sweet red chili sauce
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DIRECTIONS
1. Toss together crab, pork, scallion, mint, ginger, soy sauce, and sesame oil in a small bowl for filling.
2. Dust a baking sheet with cornstarch; set aside. Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 teaspoon filling in center of each. Brush wrappers around filling and out to edge with egg. Bring 2 opposite corners of wonton together to form a triangle; firmly press edges together to seal. Arrange on prepared baking sheet. Repeat with remaining wontons, filling, and egg.
3. Heat vegetable oil in a large heavy saucepan over moderate heat until a deep-fry thermometer registers 360 degree F. Fry wontons in batches of 8, turning, until golden brown and cooked through, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Arrange cooked wontons on a platter and serve warm or at room temperature with chili sauce on the side for dipping. Makes 52 wontons.
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Edamame is a trendy appetizer your party guests will go for. The addition of Chinese Five Spice adds extra interest.
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INGREDIENTS
2 tablespoons Kosher salt
1 tablespoon Chinese Five Spice powder
2 pounds frozen edamame, shells on
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DIRECTIONS
1. Combine Kosher Salt and Chinese Five spice powder in a small bowl.
2. Place edamame in a microwave-safe bowl, cover and microwave for approximately four minutes, or until edamame peas are tender.
3. Rest covered for one minute. Remove plastic wrap and toss edamame with Chinese Five Spice mixture.
4. Serve immediately.
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In addition to being a delicious dipping sauce for dumplings, this can be used as a marinade for chicken, pork or tofu.
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INGREDIENTS
1/2 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon minced ginger
2 teaspoons toasted sesame oil
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DIRECTIONS
1. Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.
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Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.
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INGREDIENTS
1/2 cup instant brown rice
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce, (see Note)
1 teaspoon five-spice powder, (see Note)
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
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DIRECTIONS
1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
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