Tag: East Asian
Soupy Lamb Dumplings
Soupy Lamb Dumplings
These dumplings are something special. Ground lamb is mixed with carrots, zucchini, and green onion, then stuffed into dumpling wrappers. Since zucchini has a lot of moisture, it creates a flavorful broth inside the dumpling. So don’t squeeze out the water from the zucchini. The dumplings can be steamed, boiled, or even pan fried. The dumpling sauce is simply black vinegar with chili oil added.
Equipment
- bamboo steamer
Ingredients
- 1 lb ground lamb
- 4 tbsp shaoxing cooking wine
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp ginger minced
- 1/4 tsp Sichuan peppercorn powder
- 2 cups carrot finely grated
- 1 cup zucchini finely grated
- 1 cup green onion finely chopped
- 80 dumpling wrappers
Dumpling Sauce
- black vinegar
- chili oil
Instructions
- Mix together the lamb, cooking wine, soy sauces, ginger, and Sichuan peppercorn powder.
- Mix in the carrots, zucchini, and green onions.
- Place a large tsp of the lamb filling in the center of a dumpling wrapper.
- Wet your fingers, fold over the wrapper, and crimp the edges. At this point, your can have your dumplings potsticker shaped, or…
- Bring the edges up to the center and twist the top.
- Place all the dumplings on a sheet pan lined in parchment paper. Freeze down what you don’t plan on cooking and store in a freezer bag.
- Bring a pot of water to a rapid boil. Place a steamer basket over the top. Line the basket with parchment paper. Place the dumpling in the steamer.
- Steam the dumplings for 20 minutes.
Gong Bao Chicken
Gong Bao Chicken
Gong Bao chicken is a classic Sichuan dish, named after Qing dynasty governor Ding Bao Zhen. The governor loved to have meat sautéed with spicy chilies. He asked his chef to prepare chicken with chilies and fried peanuts. Gong Bao chicken was born.
Ingredients
- 1 lb boneless skinless chicken thighs chopped
- 3 green onions chopped
- 1 tsp ginger minced
- 1/4 cup roasted peanuts
- 10-20 dried chilies
Chicken Marinade
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp potato starch
- 1 tsp sugar
- 1 tsp salt
Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix the chicken with marinade ingredients.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Add in the chicken in a single layer. Cook for 7-8 minutes until cooked through. Remove from the pan.
- Add in the dried chilies and ginger, frying for 1 minute.
- Add in the chicken. Cook for a minute.
- Pour in the sauce. Cook for 2 minutes until thickened.
- Turn off the heat and stir in the peanuts and green onions.
Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
