Tag shrimp

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!

Ingredients
Dumplings:
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

Methods/Steps
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.

Serves/Makes
Makes 60 Dumplings — an even number for good luck!

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

A Summer Celebration Recipe: Watermelon Gazpacho with Shrimp Ceviche

Courtesy of Vicki Nunn - Public Domain

Courtesy of Vicki Nunn

Tomorrow is the Fourth of July, one of my favorite holidays. Some of my favorite Independence Day memories include watching the glittering displays of fireworks against the night sky while lying in a giggling dog-pile with all the neighborhood kids, spending the day strategically eating as much as possible at our giant annual picnic, and of course, munching on crisp watermelon as the juice leaves sticky sweet trails down my arms.
Actually, watermelon is probably one of my all-time favorite components of the 4th of July — and summer in general. Watermelon selection is an event in itself. Our run to the grocery store demands a good ten minutes of searching for the biggest and sweetest smelling melon. Then, it’s back home to slice it into wedges that disappear as fast as they’re cut.

I love how versatile watermelon is, and hearing so much about watermelon flavored drinks lately makes me want to experiment myself. In particular, I hope to try this recipe for Louisa Shafia’s Watermelon, Mint, and Cider Vinegar Tonic because it sounds as crisp and delicious as the fruit itself. If you give it a go at your Fourth of July celebration, please let me know how it went!

Another intriguing watermelon recipe, I found in the Parties That Cook recipe archives. One of my summer favorite recipes is gazpacho, a cold Spanish soup that is typically tomato based. This recipe for Watermelon Gazpacho with Shrimp Ceviche definitely sparked my interest! I’m so excited to try it myself, so I thought I’d share the recipe with you.

We all have our favorite Independence Day memories and traditions. What are yours? Let us know in the comments!Shrimp Ceviche

Ingredients
Gazpacho:
1 large red bell pepper
1 ear corn
3 cups seedless watermelon
2 1/2 pounds ripe red heirloom tomatoes
1 pound English cucumber, peeled and seeded
1 chipotle in adobo, seeds removed, coarsely chopped
2 teaspoons chipotle adobo sauce
2 scallions, white and green parts only
1 garlic clove
3 Tablespoons lime juice
1/3 cup cilantro leaves, roughly chopped
2 Tablespoons extra-virgin olive oil
1 Tablespoon Kosher salt

Shrimp Ceviche:
1/2 lb. baby shrimp (70 count), cleaned and deveined
1/2 cup lime juice
1/4 teaspoon Kosher salt
1 Tablespoon finely chopped cilantro leaves

Methods/Steps
Roast Peppers and Corn: Roast red bell peppers over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over a flame, turning frequently, until the corn is charred.

Chop and Puree: Roughly chop watermelon, tomatoes, cucumber, roasted red peppers and jalapeno. Cut corn off cob. Combine. Add chipotle and adobo, scallions, garlic, lime juice, cilantro, olive oil and salt. In a food processor or blender, puree the mixture until smooth. Transfer to a pitcher.

Shrimp: Combine shrimp, lime juice, salt and cilantro and allow to sit for 3 hours. Drain off juice.

Additional Tips
To Serve: In center of individual serving bowls place small mound of shrimp ceviche. At the table, pour watermelon gazpacho into the bowls around the shrimp.

Serves/Makes
Serves 10

Happy Fourth of July!