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MissKise Posted March 03, 2006 07:16 AM
You can half this recipe if you don't need 40 rolls. These are easy and tasty. A new taste experience for your family.
PORK THAI DUMPLINGS
2 pounds lean, ground pork
3 ounces pickled ginger
1 bunch scallions
5 garlic cloves
1/4 cup soy sauce
1/2 cup sesame oil
5 egg whites
2 ounces red curry paste (Mae Ploy)
2 packages wonton wrappers
Chop scallions, pickled ginger and garlic. Place in a mixing bowl and add soy, sesame oil and red curry paste, until paste is dissolved. Mix in egg whites and incorporate ground pork. Let rest for 15 minutes before filling wonton wrappers with the mixture. Put a tablespoon of pork mixture in the center. Fold it over, and then in half to make a tortellini shape. Use a little water to help seal them.
Steam for six minutes.
Makes 40 rolls.
~~You can half the recipe if you don't need to make 40 rolls.
CHINESE MUSTARD
4 tablespoons Dijon mustard
1/2 cup water
2 teaspoons Cajun seasoning
3/4 cup honey
1 cup rice wine vinegar
Mix all ingredients together. Serve as a sauce
GINGER-ORANGE CHIPOLTE SAUCE
1 quart orange juice
3 cups sugar
4 chipolte peppers
1/4 cup garlic, chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1/4 cup rice wine vinegar
1 1/2 ounces ginger root, chopped
Water
2 tablespoons cornstarch
Place all ingredients except cornstarch in a saucepan and simmer for about 45 minutes. Meanwhile, put cornstarch in a small mixing bowl and add enough water to cover and then mix in. Slowly add cornstarch mixture to the hot saucepan and cook for five minutes. Strain and let cool for 45 minutes.
This will last for a month in the refrigerator.
You can half this recipe if you don't need 40 rolls. These are easy and tasty. A new taste experience for your family.
PORK THAI DUMPLINGS
2 pounds lean, ground pork
3 ounces pickled ginger
1 bunch scallions
5 garlic cloves
1/4 cup soy sauce
1/2 cup sesame oil
5 egg whites
2 ounces red curry paste (Mae Ploy)
2 packages wonton wrappers
Chop scallions, pickled ginger and garlic. Place in a mixing bowl and add soy, sesame oil and red curry paste, until paste is dissolved. Mix in egg whites and incorporate ground pork. Let rest for 15 minutes before filling wonton wrappers with the mixture. Put a tablespoon of pork mixture in the center. Fold it over, and then in half to make a tortellini shape. Use a little water to help seal them.
Steam for six minutes.
Makes 40 rolls.
~~You can half the recipe if you don't need to make 40 rolls.
CHINESE MUSTARD
4 tablespoons Dijon mustard
1/2 cup water
2 teaspoons Cajun seasoning
3/4 cup honey
1 cup rice wine vinegar
Mix all ingredients together. Serve as a sauce
GINGER-ORANGE CHIPOLTE SAUCE
1 quart orange juice
3 cups sugar
4 chipolte peppers
1/4 cup garlic, chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1/4 cup rice wine vinegar
1 1/2 ounces ginger root, chopped
Water
2 tablespoons cornstarch
Place all ingredients except cornstarch in a saucepan and simmer for about 45 minutes. Meanwhile, put cornstarch in a small mixing bowl and add enough water to cover and then mix in. Slowly add cornstarch mixture to the hot saucepan and cook for five minutes. Strain and let cool for 45 minutes.
This will last for a month in the refrigerator.