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

Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Roasted Cauliflower With Ginger Chili Dip And Sugar Snap Peas And Cooked Shrimp

ROASTED CAULIFLOWER WITH GINGER 

CHILI DIP AND SUGAR SNAP PEAS 

AND COOKED SHRIMP

Ingredients:
Vegetables:
1/2 lb. sugar snap peas, with any strings removed 
1 lb. cauliflower florets, trimmed to bite-size
2 T. grapeseed or vegetable oil
1 lb. extra-large cooked shrimp with tails on
1 large red or yellow bell pepper
Ginger Chili Dip:
1 T. rice vinegar
2 T. chili paste with garlic
1 T. soy sauce
1 tsp. Asian toasted sesame oil 
1 T. minced fresh ginger
3/4 cup mayonnaise
1 T. sugar

Serves 6.

Directions:

1. Drop snap peas into a pot of boiling salted water and cook 1 minutes. Drain and rinse in cold water to stop cooking. Chill until serving time.

2. For the dip, combine all ingredients in a small bowl. Cover and refrigerate until serving time and up to 36 hours. To serve, spoon dip into a serving bowl or hollowed out red or yellow pepper.

3. Preheat oven to 400 degrees. Toss cauliflower with oil and arrange in a single layer on a parchment-lined baking sheet. Season well with salt and pepper. Roast for 20 minutes or until tender and lightly charred.

4. Arrange warm cauliflower and cool snap peas and shrimp on a platter; set the dip in the center or to the side.