Rice Paper Dumplings

  

 Rice Paper Dumpling Twists with Sesame-Soy Dip

These unique dumplings use rice paper as the wrappings, which are rolled into thin cigars then formed into plump twists. The poultry-stuffed parcels are cooked like potstickers and served with a sesame-soy dip. Smaller rice paper wraps are less common, but you can find them under Rose Brand at many Asian supermarkets.   Makes about 28 dumplings 

Ingredients:
Sesame-Soy Dip
6 tbsp (90 mL) soy sauce
1/4 cup (60 mL) water
1 tbsp (15 mL) Chinkiang or regular rice vinegar
1 tbsp (15 mL) toasted sesame oil
2 tsp (10 mL) honey
Dumplings
1/2 lb (225 g) ground chicken or turkey, dark meat only
2 tbsp (30 mL) thinly sliced green onions, green part only
1/2 clove garlic, grated on rasp
1 tsp (5 mL) finely grated ginger
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) Shaoxing cooking wine
1/4 tsp (1 mL) salt
1 pkg (400 g) small (16 cm), round rice paper wraps
2 tbsp (30 mL) canola oil, divided
Black sesame seeds and green onion julienne to garnish (optional)
Directions:

For the dip, whisk all ingredients in a mixing bowl until honey is
dissolved. Transfer to an airtight container. Refrigerate up to 1 month.
Bring to room temperature before serving.

For the dumplings, combine all ingredients except rice paper in a
large mixing bowl. Mix with your hands until evenly distributed.

Transfer to an airtight container and refrigerate up to 1 day.
To form the dumplings, bring a kettle of water to a boil (this will be 

used to top up the soaking water to keep it warm). Line a large, shallow

airtight container with parchment. Rinse a clean, small kitchen towel 

with water and squeeze dry. Lay out on work surface. Pour about 3 

inches (8 cm) of hot water into a medium-size mixing bowl.

Transfer dumpling filling to a disposable piping bag. Tie ends with a
twist tie and cut a 1/2‑inch (1-cm) hole at tip.

Working one at a time, soak a rice paper wrap in hot water until
slightly softened, 15 to 20 seconds. Carefully transfer to towel. Let sit
until water is absorbed and paper is soft enough to eat, 20 to 25
seconds. About 1 1/2 inches (4 cm) from bottom, pipe a horizontal
line of filling 4 inches (10 cm) long and 1/2 inch (1 cm) wide.

Roll bottom around filling and roll away from you to form a skinny
tube. With scissors, cut off and discard about 1/2 inch (1 cm) from one
end. Pinch cut end and roll in on itself to form a twist, pressing end to
seal. Place in container. Repeat, topping up with water from kettle as
necessary to keep warm, until filling is used up. Continue pinching
and sealing ends as they sit in container. Save rest of rice paper wraps
for another use. Cover and refrigerate dumplings for up to 4 hours.

When ready to serve, transfer dip to a small bowl. Heat 1/4 cup (60 ml)
water and 1 tbsp (15 mL) oil in a large nonstick frying pan over
medium-high heat. When it comes to a boil, add half of dumplings,
cover and reduce heat to maintain a gentle simmer. Steam for 3
minutes. Remove lid and raise heat to medium-high. When excess
water has evaporated, cook dumplings until lightly browned and they
reach an internal temperature of 165°F (74°C), about 1 1/2 minutes
per side. (If any dumplings unravel, reroll and secure with a toothpick.)
Transfer to a serving platter and cover loosely with foil.

Repeat process with another 1/3 cup (80 mL) water, remaining oil and
dumplings. Garnish with sesame seeds and green onion and serve with
dip on side. Makes about 28 dumplings

Crispy Sesame Tuiles

 

Crispy Sesame Tuiles

I attended a holiday party pre-Thanksgiving.  I observed a tray and wondered what they might be.  The taste was slightly sweet and went well with champagne.  Thank you Anne Marie Hecht Brown for sharing the platter of Crispy Sesame Tuiles for all and also the recipe!

Ingredients:
¾ cup sesame seeds (3 ounces)
1 ¼ cups sugar
½ cup all-purpose flour
4 tablespoons unsalted butter (melted)
1 tablespoon Japanese sesame paste or tahini (at room temperature)
½ cup fresh orange juice
2 teaspoons fresh lemon juice
Black sesame seeds (for sprinkling)
Directions
In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.

Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.

Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.

Smoked Salmon Crisps

Ingredients:

4 1/2 tablespoons all-purpose flour

2 teaspoons sugar

1/2 teaspoon Kosher salt

1 chilled egg white

4 tablespoons unsalted butter, room temp.

1 tablespoons black sesame seeds

4 ounces smokes salmon

1 teaspoon finely chopped shallot

    plus a few for garnish

1/2 cup Creme fraiche

1/4 teaspoon lemon zest

Freshly ground white pepper

Directions:

Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.  

Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool.   

In a medium bowl, combine the salmon with the 
shallot, chopped chives, lemon zest and a pinch 
of white pepper. Spoon the salmon onto the tuiles 
and top with a dollop of crème fraîche and a 
couple of snipped chives. 
Serve right away.

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for garnish

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for garnish

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for gar