DanDan Dumplings… yeah baby yeah!!!

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“Homemade DanDan Dumplings with Dipping Sauce”

 

    First of I have to give all the credit to my husband for this idea, his idea I just went ahead and made them.. And I would say that by far these are one of the best and most delicious appetizers I have ever made!! Of course the DanDan noodles which I have already blogged about https://schoonerpixieskitchen.wordpress.com/2013/01/20/holy-dan-dan-noodles/. Right now they are our favorite Asian dish, and have served them to friends and family so when John came up with the idea I knew they were going to be amazing, I just didnt know how amazing. … Well let me tell you… how to make them 😉

Dumpling Dipping Sauce

This should be made at least an hour before as you want to combine all the flavours together before eating.

Ingredients:

  • 6 tablespoons soy sauce
  • 3 tablespoons black rice vinegar
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon granulated sugar, or to taste
  • 1 clove garlic, grated with a microplane
  • 1 teaspoon ginger grated with microplane (Tip: put your ginger in the freezer to keep fresh and make it easier to grate)

Combine in small bowl and let sit!

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The Pork Mix the filling

  • 1/2 lbs  ground pork or beef
  • 1 tablespoon peanut butter and 1 tablespoon of vegetable oil
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1 teaspoon minced ginger (I freeze mine then use a micro planer to grate it)
  • 1 package of Sichuan preserved vegetables
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon salt, or salt to taste
  • 1  handful dry-roasted peanuts crushed

First in a med size frying pan on med heat add your heaping tbsp of peanut butter and oil. Let warm and melt.

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Remove from heat then add your meat, don’t cook the meat, as you want your filling to be raw!

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Laying your wonton wapper from corner to corner, diamond shaped, add a heaping 1/2 tsp of your filling, take your finger and dip into water bowl covering all edges of the wrapper with water, this helps to seal the wrapper in the cooking process.

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Grab the top and bottom tips and squeeze them together.

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 Then take the left side in by folding the wrapper in mutiple times towards the middle corner.

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 Now it’s time to cook the dumplings, in a large frying pan set at 6 warm with a splash of Extra Virgin Olive Oile. When you can smell the oil lightly add the Dumplings to the pan, let fry for a couple of minutes until you notice the bottoms starting to turn golden.

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I dont have a cover for this pan so we used a pizza pan!

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Let them steam for 5 minutes and check. They should look like this

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Continue steaming until the water dissolves, remove cover and let fry until the bottoms are completely golden.

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When golden remove from heat, plate with dipping sauce and chopsticks and get ready to fall in love……

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 I hope you all enjoyed this blog as much as I know you are going to enjoy eating these delicious little morsels!!

Any ideas on what I should cook next or comments please feel free to email me at schoonerpixie@hotmail.com

You can also join me on facebook at  https://www.facebook.com/#!/SchoonerpixiesKitchen.

To be honest I don’t know what is on the menu next but there are a few ideas floating around, one of them being homemade donairs with donair meat made with ground turkey…. Tonight my plan is to cook a new dish for supper so when I figure out what that is I will be sure to share it with you all next time.

Until next time Happy Cooking & Enjoy!!

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Holy Dan Dan Noodles!!

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Dan Dan Noodles

First off I have to give all the credit for me even trying this dish to my cousin inlaw Evelyn.. She took me to this amazing little Asian Infusion Restaraunt in New Glasgow, NS called Mamatsu and I have been hooked ever since.. And of course when I like a dish that much I try to make it at home, this time it was a complete success!

     I can’t express to you how AMAZING this dish is.. If you like Asian food and want to fix your appetite for China and you try this you will never look back! It is a quick meal but it does require a trip to your local Asian Market.. Since we live in Nova Scotia, our favorite spot is the Tain Phat, in Bedford.. and for my Saint John readers you have easy access to the city market.. Going to the Asian Market is ALOT cheaper than buying all the items at your local Atlantic Superstore.

      Here are some pictures of the things you will need to make this at home it would make a great shopping list for your local Asian Market! Don’t worry you can get all of this for under 20.00 including the bag of noodles and I will also be using these ingredients in future recipes.. If you look back I made a noodle bowl that also uses alot of these ingredients that is also totally delicious)

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The Pork Mix

-6 ounces ground pork or beef
-1 tablespoon peanut butter and 1 tablespoon of vegetable oil
-2 teaspoons minced garlic (about 2 cloves)
-1 teaspoon minced ginger (I freeze mine then use a micro planer to grate it)
– 1 package of Sichuan preserved vegetables
-1 tablespoon Chinese rice wine or dry sherry
-1/2 teaspoon salt, or salt to taste
-1 handful dry-roasted peanuts crushed

To Start:

     In a med frying pan with heat on 6 add your vegetable oil and peanut butter, watch, wait and stir until melted and covering the surface of the pan.

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     Then take your ground pork add it to the pan by ripping pieces off of it.. The meat needs to cook in crumbles! Add your minced ginger & garlic, chopped preserved vegetables and the sherry. Cook until you think it’s finished then add the crushed peanuts continue to fry.

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In the mean time turn on a full pot of cold water on Max to a boil,to cook the noodles. You can buy Dan Dan noodles but they are hard to sometimes get so steak and pork noodles will also do the trick. When it starts to boil add the noodles. The steak and pork noodles I buy, I use 6 of the nests for one meal. The noodles only take about 5 minutes too cook.. So while you are waiting for the water to boil make the sauce.

The Sauce:

Combine in a small pot @ med temp

-1/4 cup chicken stock or water
-2 tablespoons soy sauce
-1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
-3 tablespoons chili oil (adjust according to your tolerance of spiciness) If you don’t have any I have a posted a blog on how to make John Boy’s Homemade Chili Oil 🙂

1 tablespoon Balsamic Vinegar
-3 teaspoons sesame oil
-1 teaspoon sugar

When the noodles are cooked, the pork is cooked and the sauce  is combined.. Grab a bowl and in layers, add the sauce to the bottom of the bowl, then add your noodles from the water next, then add your topping.

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Garnish with chopped up fresh green onions!! And tada you are done, your very own homemade DELICIOUS Dan Dan Noodles! As you eat these the sauce will come to the top and the pork will fall to the bottom. It’s an amazing combination.. I made this for supper tonight and still think I want more 🙂

The Finished Product

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      So thats all she wrote today ladies and gents.. No worries I will be back tomorrow or maybe Monday with my very own recipe for a Porter Beer Beef Stew with Root Vegetables.

Until then Enjoy Life & Happy Cooking 🙂