Tag pork

Celebrate Chinese New Year with Pork and Shrimp Dumplings

Pork and Shrimp DumplingsChinese New Year falls on January 31 this year. As we enter into year of the horse, we thought we’d share a savory dumpling recipe to help you celebrate. Though it’s not the traditional jau gok (aka pot sticker) you might find at most family gatherings, knowing how to make your own delicious dumplings sounds like a great lucky way to start your year!

If you’d like to learn how to make similar recipes while making foodie friends and learning from professional chefs, check out our upcoming cooking classes for couples!

Wishing you a happy new year with much prosperity (and red packets!),
The Parties That Cook Team

Pork and Shrimp Dumplings with Sesame Chili Oil Dipping Sauce Recipe
This recipe can be found in our Appetizer Recipe Library!

1 pound peeled and deveined shrimp, finely chopped
6 ounces ground pork
1/2 pound mushrooms, any kind, finely chopped
1/4 cup water chestnuts, finely chopped
1/2 small shallot, finely minced
2 Tablespoons cilantro, finely chopped + more for garnish if desired
2 Tablespoons green onion, finely chopped + more for garnish if desired
1 Tablespoon roasted peanuts, finely chopped
1 egg yolk
1 Tablespoon fish sauce
1 Tablespoon oyster sauce
1 Tablespoon sesame oil
1 Tablespoon sesame seeds
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

60 square won ton wrappers
Cornstarch to dust sheet pan
1/4-1/2 cup canola to pan fry

Sesame Chili Oil Dipping Sauce:
2 Tablespoons chili paste (like sambal)
1/2 cup light soy sauce
2 Tablespoons sesame oil
2 Tablespoons water

Prepare the Filling: Finely chop the shrimp and place into a medium bowl. Add the pork. Chop all of the vegetables as directed, and add to the shrimp and pork. (Alternatively, you can pulse ingredients in a food processor. Do not puree.) Stir in the egg yolk, fish sauce, sesame oil and seeds, salt and pepper.

Pro Tip: Test for Seasoning. To do a taste test without consuming raw meat, make a few small balls of prepped filling. Heat a small sauté pan over medium heat and add a little oil. When shimmering, add a few little meatballs. When cooked, taste for flavoring and adjust with salt, pepper, or any ingredient that seems to be lacking.

Assemble Dumplings: Put 6 won ton wrappers on a dry surface. Pro Tip: Leave remaining wrappers in package. Cover with a damp towel to prevent drying and cracking. Spray lightly with water using a spray bottle, focusing on edges, or brush all edges with a wet pastry brush. Mound about 1 heaping teaspoon of filling in the center of each wrapper. Gather the four corners of each wrapper and seal into a point. Make sure all seams are securely sealed. Place on a tray dusted with cornstarch. (If you have someone helping you make these, feel free to move to the next step as soon as you have about 6 dumplings assembled.)

Fry/Steam Dumplings: Working in batches, in a large sauté pan with a lid (nonstick pans work well), heat 2 tablespoons of the canola oil over moderately high heat until hot, but not smoking. Fry dumplings flat-side down until the underside is golden brown, about 1 minute. Add ¼ cup of water per batch, pouring gently down the side of sauté pan. Be careful as it may splash! Cover pan and steam dumplings over moderately low heat until cooked through, about 2 minutes. Remove lid and cook dumplings until water is evaporated. Replenish oil after each batch.

Make Sauce: In a small bowl, whisk the chili paste, soy, sesame oil and water. Set aside.

Serve: Pour dipping sauce into a bowl. Place dumplings on a platter, and garnish with chopped cilantro &/or scallions, if desired. Serve warm.

Makes 60 Dumplings — an even number for good luck!

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Wonder What Parties That Cook Chefs Do In Their Spare Time?

The New Year brings hopes, dreams, and resolutions for a brighter future. One of
Parties That Cook’s resolutions for 2011: We will aim to give more insight into our team. We want to give you an opportunity to get to know PTC!

Since our last guest post was a hit, we thought it would be great to try again! Today’s guest blogger, Chef Jill Klein, is a wonderful lead chef for some of our San Francisco/Bay Area events! This past weekend, Jill and Susanne C. took on the task of hosting a pig roast. With a little help from their friends, they pulled off a complete success!

Susanne ordered a suckling pig from Golden Gate Meat Co. a day before they closed for the holidays. We took what they had: a 33lb teenager. The pig was brought in, being held over the shoulder like you hold a toddler, and we quickly named her “Piglet”. Neither Susanne nor I have a dirt backyard, so we decided it would have to be spit roasted –not buried. I called (PTC Chef) John Silva for a hand holding session on how to build a pit. He drew a picture, scanned it and emailed it to me. Off I went to Home Depot with a giddy, can-do feeling!

We Googled the trussing and roasting details. Susanne planned a menu of truffled mac n cheese with rendered duck fat brioche croutons, Asian slaw, cheddar cheese biscuits and maple bacon donuts. Brilliant! I still wanted banana cream pie. And there would be pig product in everything. We sure would be packing in one final feast before going back to “normal” on Monday.

Our slaw dressing was made with coriander, ginger, jalapenos and bacon drippings.

The banana cream pie custard was finished with bacon drippings.

Donuts in the making.

Susanne’s Maple Bacon Donuts!

We brined Piglet for two days and then began the truss on Sunday at 9:00am. We sewed the rebar (reinforcing bar) to the spine with bailing twine to prevent the spit from spinning without Piglet.
Side Note: I was talking pig with “a guy” at Four Barrel about the next day’s culinary adventure. He volunteered to make a couple of prongs to keep piglet from spinning on the spit. He said he would drop them off the next morning, and when I saw him my jaw dropped! He told me he got a little bit carried away… He fabricated an entire stainless steel rotisserie! I didn’t even know his name (Dennis); only his dog’s name (Mikey). The rotisserie is a beautiful piece of art. Though he delivered his gift a bit too late to implement, we will use it for the next pig roast!

At about 9:30am we built the fire

Then we stuffed Piglet and resumed trussing while the coals burned.
She went on at around 10:30am and cooked until 4:00pm.

Piglet was very good to us. We felt like pioneer women!
Learning Point: We ran between the pit and kitchen trying to get everything ready.
Next time someone just sits at the fire-pit, drinking wine and watching the burn.

Susanne named the party Piggin’ Out in 2011 to be hosted by “the fooduchie and thetalldrink”. We invited 40 people four days before the event, using John’s drawing as our invite.
Almost everyone showed up and pigged out!