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.

Perfect Grilled Salmon

 Perfect Grilled Salmon

Ingredients:

1– 1 1/2 lbs whole salmon filet (or individual pieces)

olive oil for brushing 

salt to taste
Salmon Marinade
1 1/2 tablespoons olive oil
1 1/2 tablespoons toasted sesame oil
1/4 cup mirin – or sub 2 tablespoons honey and 2 tablespoons water
3 tablespoons miso paste
1 teaspoon soy sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger, finely minced or grated
1 tablespoon garlic, finely minced or grated
Optional: 1/8 teaspoon liquid smoke or use wood chips
Garnish with chives and
sesame seeds ( both optional)

Directions:

Preheat grill to Medium (325F-350F). Add wood chips if using- see post body.

If using skin-on salmon, pat the skin side dry, brush with olive oil and season with salt. Place on a piece of a parchment-lined sheet pan, skin down.

Whisk the marinade ingredients until smooth in a small bowl. Brush liberally over the salmon, saving the rest for basting while grilling. You can refrigerate this overnight for more flavor.

Grease the grill well. Carefully place the whole salmon over the grill. Feel free to add grillable veggies. Cover for 5 minutes and check.

If using a whole fillet, do not flip, just continue cooking covered until the internal temp at the thickest part reaches 125-130 (Medium).  Inside should be flakey, with a slight translucency in the middle.

Remove the salmon fillet using 2 metal spatulas, place it on a platter and serve immediately.

(If grilling individual pieces, place skin side down first, grill for 5 minutes or until skin is crispy, turn over if you like, and cook for just a few more minutes, until internal temp reaches 125-130F. )

For skin-off salmon, feel free to cover all sides in the marinade for up to 48 hours.

If you like spice, a teaspoon of sambal or sriracha is tasty here too.

Salmon Seasonong Tips

• Pastes: If grilling Sockeye Fillet or Coho Salmon filet (less oily salmon), I recommend using “ paste” ( mix a dry rub or spice mix with olive oil- add salt, minced garlic, etc.) or a marinade to coat the salmon flesh to help prevent it from drying out.
• Dry rubs:  Best on Oily Salmon– like King Salmon or Atlantic Salmon. Examples include- Cajun Seasoning, Zaatar, Dukkah, Five Spice, Mexican spices ( taco seasoning), etc.
• Marinades: Best on skin-off salmon (or use a brush on the flesh side)  Chermoula,  Miso Marinade (see below), Szechuan Sauce , Teriyaki Sauce, Preserved Lemon Gremolata, Gremolata, Green Harissa Sauce, Harissa Paste
• Expert TIP #1: NEVER marinate the skin side of salmon, it will get soggy. Brush marinade or paste on top of the flesh only. ALWAYS lightly oil and salt the skin and keep it DRY so it crisps. Soggy skin is really unappealing.
• Expert TIP #2: Add the element of smoke. Applewood chips and oak chips are nice. When you preheat the grill, place a half cup (DRY) of apple wood chips in a foil packet with an opening or use an empty tuna can.
• Expert tip #3: Always grease the grill well.
• Expert Tip #4: Don’t overcook the salmon ( perfect at 125F), and don’t cook too aggressively (medium heat is best) , or the salmon will release its albumin (a white protein that oozes out).

Note: You can also use a nonstick grill grid. But in my opinion, you honestly don’t need one, if you grease the grill well. Plus, non-stick is usually coated with stuff you don’t want to eat. At least I don’t. Up to you. In catering, we always grilled directly on the grill grates, no matter the type of salmon, skin on or off.  

*If you insist on cooking on top of something– please don’t use foil, the aluminum will leach into the food. Use a cast iron skillet or griddle, if you must- and use the wood chips, otherwise, you might as well just pan-sear.

How To Grill A Whole Salmon Filet (Skin On)

Step One: Brush the skin side generously with olive oil, and season generously with salt  (See detailed recipe below).

Step Two: Season the flesh side. Use a marinade, dry rub or paste. On this Copper River Salmon, 

Step Three:  Grill with skin side down.  Grill over a WELL greased grill over medium heat, covered, until the internal temp at the thickest part is 125-130F. You can lay the salmon skin right on the greased grill. Do not fiddle with it.

As the skin sears, it will release itself from the grill. No need to flip a whole filet.

If you have an extra thick piece of salmon, lower the temp, and after good grill marks appear, feel free to rotate creating crosshatch grill marks.

To remove: Use 2 thin metal spatulas to transfer to a platter. This is easiest with 2 people.

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.