Wednesday, December 28, 2011

Recipe: Martin Yan's Shrimp-and-Pork Dumplings with Bamboo Shoots

We can cook, so can you!  [channeling my Martin Yan]

For dinner tonight, we made the Shrimp-and-Pork Dumplings with Bamboo Shoots recipe from Food and Wine Magazine (Jan 2012, pg. 52)  Easy and delicious, seriously -- you just need a handful of ingredients.  Shrimp, pork, bamboo shoots (found them at our local Kroger!), canola oil, sesame oil, salt, white pepper, and wonton wrappers.  We added about 4 oz of pork intsead of 2 to make them more 'porky' (ha ha)!  The next time we make them, I'm going to add some green onion.

We had Ginger Garlic Green Beans on the side but without the garlic (because raw garlic = awful breath later) and added sriracha sauce to it.

Shrimp-and-Pork Dumplings with Bamboo Shoots

Ginger Garlic Green Beans

For the dumpling dipping sauce, I concoted the following:
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tsp sugar
  • About 1 tbsp grated peeled fresh ginger
  • About 1 tbsp chopped green onion
  • Sriracha sauce to taste
Believe me, fresh dumplings are a million times better than the ones found in the freezer section of the Asian Supermarket.

For more on what Sriracha Sauce is, click here.  You can probably find it at your local grocery store if your store has an aisle dedicated to ethnic foods.  Interestingly, the ingredient was named 'Ingredient of the Year' in 2010 by Bon Appetit Magazine.

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