Tag seafood

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

Take A Culinary Tour and More: Point Reyes

Want to get away? No, you don’t need to book a flight on Southwest. Simply take a trip to Point Reyes, a San Francisco coastal treasure. Read on for the low-down on a fun- and food- filled day, weekend, or even week-long getaway. Build your own itinerary with this Parties That Cook guide on where to find the best oysters, places to dine, and other fun things to do.

Oyster Heaven & Beyond

Osteria Stellina – Located in downtown Point Reyes Station, this should be your first stop to kick off your Point Reyes food adventure. All the food here is local – all-from-Marin-County local. Named in SF Chronicle’s top 100 Bay Area Restaurants, Chef-owner Christian Caiazzo’s “Point Reyes Italian” cuisine is not to be missed. Try Stellina’s speciality oyster pizza with braised leeks, lemon thyme and parsley. If oysters are not your thing, this osteria has a surprisingly well-rounded menu, and everything looks delicious!

Tony’s Seafood Restaurant – Does “osteria” sound too fancy for you? Or do you just love BBQ oysters? Drive up a bit further Highway 1, and it doesn’t get any divier than Tony’s. Still, paired with a great view, everyone agrees they have the best BBQ oysters around.  It’s only open Friday – Sunday and is cash only so plan ahead!

Want to go straight to the source? Be sure to pack a picnic and/or pick up a few things at Point Reyes Station.  Pick up some fresh bread and other baked goods at Bovine Bakery, and stop by Cowgirl Creamery to watch cheese being made. It’s always a great idea to pick up some yummy cheeses before heading out to Hog Island Oyster Company or Tomales Bay Oysters, also along Highway 1. Both provide picnic tables, barbeques, lemons, hot sauce, a glove, a shucker, and beautiful views! Staff will suggest other picnic areas nearby, so if you plan on being adventurous, bring your own shucker, glove, and oyster fixins. Tomales Bay will give you a quick demo on how to shuck if it’s your first time. You should be prepared to pay a picnic fee at Hog Island, but it’s well worth it!

If you prefer a down home family restaurant experience, head back to Point Reyes Station for live music in the evening at Station House Café.  The café even uses local organic ingredients! If you haven’t had enough, you can also get fresh oysters from Hog Island or Drakes Bay. Make a note: the specials are ever-changing! Reservations are not a bad idea, either.

If you’re lucky enough to grab a bag of oysters to-go, here’s a great oyster recipe from the Parties That Cook appetizer recipe library!

Getting Back to Nature

If you want to spend more time running around in the wild, pack up that picnic and:

HIKE along Bear Valley Trailhead.  Take this trail to get to Arch Rock for gorgeous views to go with your picnic lunch. Campers can also find a few campsites starting from Bear Valley. Check out Bay Area Hiker for detailed descriptions of the trail.

RIDE along Marshall Beach Trail or over to the Lighthouse. From Marin Magazine on Marshal Beach Trail: The fairly easy ride offers a challenge with the short uphill climb from Marshall Beach but the bulk of the trail is flat and manageable. How to get there: After entering Point Reyes National Seashore, turn right on Pierce Point towards Tomales Bay. Tomales Bay State Park will appear on the right. Turn right onto Marshall Beach Road. Drive up this road a short distance to the cattle guard and park. The ride is about seven-and-a-half miles.

WALK along Limantour Beach for a somewhat secluded experience combining beautiful views of the ocean and the forest.

Beautiful West Marin offers many locations to explore. Whether you come in search of a great oyster, a great meal, or a great trail, you have to check out Point Reyes!