Serving Size : 4
Preparation Time :0:30
Ingredient and Preparation Method
1/2 pound
Chinese noodles
3
dried Chinese mushrooms
3 tablespoons peanut
oil
1
onion -- chopped
2 cups
shredded carrot
3 tablespoons
light soy sauce
1/2 teaspoon
salt
Soak the Chinese mushrooms in 1 cup of water for 30 minutes. Meanwhile,
bring 4 quarts of
water to boil in a large pot. Stir in the noodles and cook 3 minutes,
just until tender. Drain, rinse
in cold water, and toss with 1 tablespoon of peanut oil. Set aside.
Remove the mushrooms. Trim and discard the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the
mushrooms, onion,
carrot. Stir-fry for 2 minutes. Pour the sauce over the vegetables.
Add the
reserved noodles and stir until heated through, about 3 minutes. Serve
immediately.
Serving Size : 24
Preparation Time :0:40
Ingredient -- Preparation Method
2 tablespoons
peanut oil
1
garlic cloves
1 teaspoon
ginger -- minced
1
scallion -- chopped
1
onion -- coarsely chopped
1/2
cabbage -- coarsely chopped
2 teaspoons
thin soy sauce
1/2 teaspoon
sesame oil
1 teaspoon
rice wine or dry sherry
1 teaspoon
cornstarch dissolved in 1 tsp cold water
24
dumpling wrappers, 3 inch diameter
1/2 cup
green peas
Place a wok over medium-high heat. When it begins to smoke, add the
oil, then the garlic,
ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage
and stir-fry 2 minutes.
Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
Place a dumpling wrapper on the work surface. With your fingers, completely
moisten the
surface of the wrapper with water. Place 1 tablespoon of filling in
the center. Pull up the sides of
the wrapper around the filling, tucking the wrapper in tiny pleats
around the filling. Lightly tap the
dumpling on the work surface to flatten the bottom.
Gently squeeze the center of the dumpling to make a slight indentation
and force the filling to
bulge a bit at the top. Finally, place a green pea on the top of each
dumpling for a
garnish. Cover the dumplings as tehy are finished and fill the remaining
wrappers.
Bring water to boil under a steamer. Cover and steam for 10 minutes.
Serve immediately.
Serving Size : 60
Preparation Time :0:45
Ingredient -- Preparation Method
10 ounces
fresh spinach
1 tablespoon
peanut oil
1
garlic cloves -- minced
1/4 cup
onion -- minced
10
water chestnuts, minced -- rinsed drained
1 pound
won-ton wrappers (about 60)
Wash the spinach thoroughly and trim any tough stems. Drain, then dry
with paper towels or a
salad spinner. Coarsely chop and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper.
When the filling has cooled slightly, form the won tons. Dip you fingers
in warm water and
moisten the entire surface of a wrapper. Place 1 teaspoon of filling
in the center of the wrapper
and fold it in half. Press the edges to seal. Bring the ends together
and moisten with water; press
to seal. Cover and set aside the finished won tons while shaping the
remainder.
Cook the won tons following the directions in the recipe - either in
boiling water or soup stock
until they are just tender, or deep-fry them in 3 to 4 cups of peanut
oil until golden brown, about
3 minutes on each side.