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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My kind of baking and a childhood favorite.. Peanut Butter Cups!!

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QUICK & EASY

Peanut Butter Cups!!

 

I remember as a little girl making these with my Aunt Gail.

I loved making them but remember most of all getting to try them out and hoping

there was an extra one for me to eat being that I helped to make them

    and knowing there were 4-5 other boys in the house who wanted an extra one too!!

I love this recipe as it is my kind of baking. Quick & easy and there is no possible way to ruin them!!

You can’t mess anything up by adding to much Chocolate or to much Peanut Butter can you?

These Peanut Butter cups are delicious, however they don’t taste like your traditional Reeses

because they use all milk chocolate. This recipe calls for a both Milk and Semi Sweet Chips.

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1/2 cup (125 grams) creamy peanut butter

2 tablespoons (28 grams) unsalted butter, room temperature

1/8 teaspoon salt

1/2 cup (55 grams) confectioners (powdered or icing) sugar

1 tsp Vanilla Extract

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

9 ounces (255 grams) milk chocolate, coarsely chopped

1 tablespoon (10 grams) shortening

This is how you do it:

Line 18 muffin cups with paper liners or 36 mini muffin cups.

I did 12 large ones

 

 

lined and ready to be filled!

lined and ready to be filled!

 

 

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.

Melt the chocolate chips and shortening in a stainless steel bowl placed over a saucepan of simmering water.

Melting the chocolate!

Melting the chocolate!

 

When the chocolate is melted. Drop a teaspoon of the melted chocolate into each of the paper lined  muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate.

 

Refridgerated and ready to eat!!

Refridgerated and ready to eat!!

 

Refrigerate until set. Store in an airtight container in the refrigerator.

 

Peanut Butter Cups at their finest!!

Peanut Butter Cups at their finest!!

Makes about 18-36 peanut butter cups.

Preparation time 20 minutes.

Thats it, now time for you to enjoy with your

favorite someone.. ❤

 Next up a favorite in our house, Asian Noodle Bowl!!