Chicken Dumplings with Cilantro-Za’atar Sauce

Ingredients

8 ounces ground chicken
1/2 cup finely chopped bok choy (1 small head)
1 scallion, white part only, finely chopped
2 teaspoons sambal oelek
1 tablespoon low-sodium soy sauce
1 teaspoon mirin
1/4 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup rice flour
1 (12-ounce) package round wonton wrappers

Sauce

1 garlic clove, mashed
1 tablespoon sambal oelek
1 tablespoon chopped almonds
1 tablespoon toasted sesame seeds
1 scallion, green part only, finely chopped
1 cup packed fresh cilantro leaves and stems
1 tablespoon freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dark sesame oil
1 tablespoon unseasoned rice wine vinegar

To Finish

2 tablespoons expeller-pressed canola oil
2 tablespoons toasted sesame seeds

Method

  1. Put the chicken, bok choy, scallion, sambal, soy sauce, mirin, sesame oil, salt, and pepper in a large bowl. Using your hands, mix well.
  2. To make the dumplings, have a small bowl of water with a pastry bush nearby. Lightly dust a baking sheet or platter where you will be placing the filled dumplings with the rice flour. Place 4 wrappers on a clean work surface. Cover unused wrappers with a damp towel or plastic wrap so they will not dry out.
  3. Lightly brush the wrappers with water. Place 1 teaspoon of the filling in the center of each wrapper. Moisten the edges with a bit of water and fold over to make a half-moon. Using your fingers, carefully crimp the sealed edges in a scalloped pattern. Repeat with the remaining 3 dumpling wrappers. Continue this process until all the dumplings are made.
  4. Place the dumplings on the prepared baking sheet, cover, and refrigerate until ready to cook them.
  5. Place the garlic, sambal, almonds, and sesame seeds in a food processor. Pulse until finely chopped, stopping the machine to scrape down the sides as necessary.
  6. Add the scallion, cilantro, and lime juice to the food processor and blend to a puree. Through the feed tube, pour in the olive oil; add the salt, pepper and 2 tablespoons water. Blend until the sauce has the semismooth consistency of pesto. Add the sesame oil and vinegar and blend. Transfer to a bowl and set aside until ready to serve.
  7. To cook the dumplings, place a steamer in the bottom of a large pot. Add 1 to 1-1/2 inches water to the pot. Arrange the dumplings on the steamer, cover, and turn on the heat. Steam for 8 to 10 minutes. Using a slotted spoon and taking care not to burn yourself from the hot steam, transfer the dumplings to a platter flat (bottom) side down.
  8. Heat the canola oil in a nonstick skillet over medium-high heat until it shimmers. Using tongs, transfer the steamed dumplings to the skillet, flat side down, and cook until they are golden brown on the bottom. Transfer the dumplings to a paper towel-lined platter and continue until all the dumplings are cooked.
  9. Spread the Cilantro-Za’atar Sauce on a platter. Arrange the dumplings on the platter and garnish with the sesame seeds before serving.

Makes 4 to 6 servings.

Source: True Food

Scallops on Noodles

Ingredients

4 oz dried green tea noodles, or the thinnest green noodles you can find
1 oz butter
1 garlic clove, crushed
pinch of paprika
1 tbsp peanut or corn oil, plus a little extra for cooking the scallops
2 tbsp bottled mild or medium Thai green curry paste
2 tbsp water
2 tsp light soy sauce
2 scallions, finely shredded, and extra scallions, sliced, to garnish
12 fresh scallops, removed from the shells
salt and pepper

Method

  1. Boil the noodles for about 1-1/2 minutes, until soft, then rinse with cold water and drain well. For any other noodles, follow the package instructions. Drain and set aside.
  2. Melt the butter and cook the garlic in it for about 1 minute. Add the paprika and set aside.
  3. Heat a wok over high heat. Add the oil. Stir in the curry paste, water, and soy sauce and bring to a boil.
  4. Add the noodles and stir round to reheat. Stir in the scallions, then remove from the heat and keep warm.
  5. Heat a ridged, cast-iron grill pan over high heat and brush lightly with a little oil. Add the scallops to the pan and cook for 3 minutes on the first side, then no more than 2 minutes on the second, brushing with the garlic butter, until just cooked (the center shouldn’t be totally opaque if cut open). Season with salt and pepper to taste.
  6. Divide the noodles into 4 portions and top with 3 scallops each. Garnish with spring onions before serving.

Makes 4 servings.

Source: Noodles

Simmering Beef Salad

Ingredients

1 sirloin steak, about 7 oz and 3/4 inch thick
peanut or corn oil, for brushing
salt and pepper
1 red bell pepper, cut in half, cored, and seeded
1 yellow bell pepper, cut in half, cored, and seeded
1 carrot, peeled and cut into 3-inch pieces
1 zucchini, cut into 3-inch pieces
3-1/2 oz canned straw mushrooms (drained weight), rinsed and thinly sliced
3/8 cup bean sprouts
2 kaffir lime leaves, sliced
2 tbsp finely chopped fresh cilantro, and some sprigs for garnish

Sweet Chili Dressing

1/2 to 1 fresh red chili, to taste, seeded and finely sliced
4 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1/2 tbsp fish sauce

Method

  1. Heat a skillet over medium—high heat. Brush both sides of the steak with oil and season. Cook for 3 minutes on one side. then flip it over and continue cooking for 2 minutes for medium-rare, then set it aside for 1-2 minutes.
  2. Put all the ingredients for the dressing together in a large serving bowl.
  3. Thinly slice the steak on the diagonal and add to the bowl. Set aside.
  4. Prepare the vegetables, adding each one to the bowl as it is sliced using a vegetable peeler.
  5. Run the peeler along the cut edges of the bell peppers to make thin, narrow strips.
  6. Thinly slice the carrot and zucchini lengthwise, then stack the slices and cut lengthwise into short thin sticks.
  7. Stir the mushrooms, bean sprouts, lime leaves, and cilantro into the dressing, then cover and let chill.
  8. Put the noodles in another bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Drain and let chill until you are ready to serve.
  9. When you are ready to serve, toss the noodles into the salad. Arrange the salad on 4 plates and garnish with cilantro sprigs.

Makes 4 servings.

Source: Noodles

Moroccan Chicken Couscous

Ingredients

8 bone-in, skinless chicken thighs (about 2-1/2 pounds)
3 carrots, cut into 1-1/2-inch chunks
3 onions, thinly sliced
1 (14.5-ounce) can whole tomatoes, drained
1 (1S.5-ounce) can chickpeas, drained and rinsed
1-3/4 cups reduced-sodium chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
coarse salt and fresh ground pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Couscous, for serving

Method

  1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
  2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes.
  3. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.
  4. Divide the couscous evenly among 4 bowls.
  5. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Makes 4 servings.

Source: Great Food Fast

Chinese Shanghai-style Stir-fried Noodle

Ingredients

400 g thick Shanghai noodle
80 g pork loin, shredded
120 g cabbage
2 slices ginger, shredded
1 stalk green onion

Pork Marinade

1-1/2 tsp light soy sauce
1/8 tsp sesame oil
dash of ground white pepper
1/2 tsp cornstarch
1 tsp water
1 tsp oil

Noodle Seasoning

2 tbsp dark soy sauce
1 tbsp oil

Sauce

2 tbsp water
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp dark soy sauce

Method

  1. Rinse noodles or blanch in hot water for 1 to 2 minutes, remove and drain, mix with noodle seasoning ingredients, set aside for 5 minutes.
  2. Mix pork with pork marinade.
  3. Cut cabbage into thick strips and cut spring onion into sections.
  4. Heat 2 tbsp oil in a wok, stir-fry pork until done. Remove and seet aside.

  5. Stir-fry cabbage with remaining oil, remove.
  6. Heat another 2 tbsp oil, stir-fry noodles with ginger and spring onion, add sauce ingredients and mix well.
  7. Add pork and cabbage, toss to combine. Serve hot.

Makes 2 to 3 servings.

Source: Delicious Recipes of Rice and Noodles