Steamed Chinese Pork Dumplings

 

 

 

Dear Readers, thank you for taking the time to stop by my little corner of the world that has been really quiet lately.  Today I bring to you a recipe for Pork Dumplings.  You will love it because you can make it up in a flash in a bamboo steamer.  They are delicious and such a fun treat to make.

 

Years ago I received a steamer from a co-worker for a wedding present.  As the years went by, and we had many moves, it disappeared.  I never, ever used the steamer.  Recently I dropped by World Market and picked a steamer up to make some Pork Dumplings for a Chinese Feast we were holding.

 



Chinese Pork Dumplings

Inspired by Leeann Chin, author of Betty Crocker's Chinese Cookbook; we have used her recipes for years.

 

 

Pork Dumplings:

 

1 pound ground pork

1/4 cup finely chopped green onions (include some green)

1/4 cup chopped cilantro leaves

1 egg white

2 tablespoons corn starch

1/2 to 1 teaspoon salt (depending on whether salt has been added to pork)

2 teaspoons light soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon freshly ground pepper

Round wonton skins

 

Sauce: 

 

Note:  We have also used Trader Joe's Gyoza Dipping Sauce

1/4 cup light soy sauce

1/8 teaspoon sesame oil

 

In a medium-sized bowl, mix the pork, onion, cilantro, egg white, corn starch, salt, soy sauce, sesame oil and ground pepper.  Mix well.

 

Place one tablespoon pork mixture in the center of the circle.  Bring edges of the wontons up around the pork mixture, pleating the wontons as you work around the pork; leave the top open.  Note:  If you do not pleat enough the wonton skin will pull away from the pork as it steams.

 

 

Here is a picture of the pleating process.  Don't worry.  The process goes quite quickly.

 



 

Place steamer in a non-electric wok.



 

Place a single layer of lettuce in the bottom of the steamer; the lettuce will help so that the dumplings will not stick to the bamboo steamer.  You can also buy liners for this purpose, but lettuce works just fine.  



 

Add water to the bottom of the wok, making sure that the water level does not reach the bottom of the bamboo steamer.  Bring the water to a boil and then add the covered bamboo steamer.  Steam for about 15 to 18 minutes until pork is done.  You will have to add more water.

 

The dumplings happily cooking in the steamer.

 

 

 

I hope you try making these dumplings, and I hope you try cooking with a steamer.  Thank you for dropping by my Red Couch.

 

 





Aunt Ionia's Cold Pizza

 

Welcome to Red Couch Recipes.  Everyone in life should have a wonderful Aunt like I did.  I had a lot of nice aunts, but my Aunt Ionia holds a special place in my heart.  My parents gave me her name as a middle name.  She did not marry and have children of her own, but she was a stellar Aunt to her 17 nieces and nephews.  She loved to entertain and have people over to dinner.  She hosted our annual Christmas Eve dinner at her apartment; it would not be uncommon for her to have 40 people.  It was a sit down dinner, so some times there would be four tables, always nicely set with a centerpiece.   She liked to cook for others and was always finding a new recipe to try.   

Ionia is on the right.  She was always there at all the family gatherings.

 

Cold Pizza was one of the recipes that she liked to make.  I think it makes a nice appetizer for the holidays, maybe cut into squares.   

 

 

She was like a second mom to us.  She took us out to restaurants and did other things that our parents did not have the time to do or did not have the money to spend.  After her death in 2003, my cousin Cindy put together a book of memories and recipes.  My sister Jaqueline and I are working on an updated version of that book, complete with pictures of her recipe.  In the next little while I will be making a few of her recipes to add to the book honoring her.

 

Cold Pizza Recipe

 

Bottom Layer:  2 (8-ounce) packages of Crescent dinner rolls

 

Smooth out the crescent roll dough into 1 10 x 15-inch jelly roll pan.  If you are using a round (pizza)baking tin, make two of them.  Bake according to package directions, about 15 minutes.  Cool and set aside.

 

Second Layer:  2 (8-punce) packages of cream cheese

2/3 cup mayonnaise (no Miracle Whip)

1 tablespoon dill weed

1/4 cup (low salt) taco seasoning

1/2 teaspoon salt, if desired (taste to adjust)

1/2 teaspoon pepper

 

Mix together well with a hand mixer or with a spoon, making sure to incorporate the ingredients well.  Spread the mixture on the cooled crust.

 

Top Layer:  1/4 cup chopped fresh onion (green are fine)

1 cup chopped green pepper

1 cup chopped celery (I usually omit this)

1/2 cup green olives

1/2 cup black olives

1 large tomato, diced

1-1/2 cups grated carrots

1/2 pound shredded mild cheddar cheese

 

Distribute toppings over the pizza and top with the cheddar cheese.  Refrigerate several hours or overnight.  Serve cold.

 

 

Notes:  Sometimes I have omitted the taco seasoning, and I have liked it just as well.  Be extra careful with the salt, if you are adding green olives, because they are salty.  You can also add mushrooms, cauliflower,  broccoli, cucumbers or zucchini -- anything you like

 

 



Cream Cheese and Pecan Stuffed Celery

 

 

I know I have mentioned the wonderful Aunt Ionia that I was blessed with.  Every Christmas Eve we would attend a party at her home and stuffed celery was always on the tray with the olives and carrots.  It was always a favorite of mine.

 

 

When I got a little older, I always came on Christmas Eve Day and helped her get ready for the 30 or so relatives that attended.  My jobs were always the same.  Set the tables, grate the cheese for the cauliflower, arrange the cookie trays, and make the stuffed celery.

 

 

 

It's a very simple recipe, but it is very delicious.

 

Celery, washed, dried, and cut into small pieces -- this recipe will require 5  or 6 stalks of celery.

1 (8-ounce) package of cream cheese, softened

1/2 cup chopped pecans

1 small clove garlic, very finely chopped

 

Mix the cream cheese, pecans, and garlic together.  Then stuff the celery with the cream cheese mixture.

 

 

Joni's Notes:

 

If you have any remaining cream cheese mixture, it tastes devine on crackers.

 

 

Posted with the following:  Foodie Friday

 

Pepperoni Pizza Spread

 

Welcome to Red Couch Recipes where I found a yummy dip for you to munch away your post-election elation or disappointment.  Who needs the crust on the pizza?  You certainly will not miss it with this dip.  I am a huge fan of stuffed green olives, and adding them to this spread amplifies the flavor.  It is ooey, gooey and so delicious.

 

 

Recipe for Pepperoni Pizza Spread
 

Adapted from a recipe by Connie Millonovich, of Cudahy, Wisconsin as printed in a Taste of Home Recipe.
 

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 cup mayonnaise

1 cup chopped pepperoni

1/2 cup chopped onion

1/2 cup copped green pepper

1 can (6 ounces) ripe olives, drained and chopped

1/2 cup stuffed olives (the green kind)

 

Crackers, bread sticks, French Bread, or vegetables for spreading

 

In a large bowl, combine all the ingredients, except the ingredients for spreading.  Transfer to a baking dish, 11-1/2  x 7-inch or similar baking dish,  Bake uncovered for 350 degrees for 25-30 minutes or until edges are bubbly and lightly browned.  Serve with crackers, bread sticks, French Bread, or vegetables for spreading.

  



Just a fun picture of my son and his Halloween mask.  He put it on for some friends the other night.  He would put it on and then do a dance that just cracked me up.

 



Our little friend December wearing the mask and doing his dance.

 



 

Thanks for dropping by Red Couch Recipes.  You will love this spread.

 

Fiesta Cheese Spread

Welcome to everyone to Red Couch Recipes!  So glad you dropped by.

I made this Fiesta Cheese Spread and it went so quickly that my husband didn't get any!  This spread is perfect for the "Big Game" that is upcoming, and it is quick and easy to prepare with only four ingredients.  The spread is laced with cilantro, which I am a big fan of.  How about you?  Some people love cilantro and some detest cilantro; they think it tastes like soap!  Thanks to my mother, (who had me put soap in my mouth for bad words) I do know what soap tastes like and I don't think cilantro bears any resemblance to soap!

Fiesta Cheese Spread Recipe

2 (8-ounce) blocks of cream cheese, softened

1 can mild Ro-Tel, drained

1-2 cloves of garlic, minced

1 cup fresh cilantro leaves, diced

Place all ingredients in medium-sized mixing bowl and stir until blended well.  Serve with crackers.

Notes:  Make sure you drain the Ro-Tel well.  Ro-Tel is the brand name of a tomato and green chili sauce.  If you are not able to locate the Ro-Tel, substitute a similar product.  Make sure you don't include the stems along with the cilantro leaves; the stems are just too woody for this recipe.

Thanks for dropping by my Red Couch!

 

Zoulah's Bat Chips

Zoulah welcomes you to her Bewitchen Kitchen.  Today she brings you a simple, yet fun, Halloween treat -- Bat Chips with Bat Venom Dip (Salsa).

Zoulah says this is so simple.  Just cut out tortillas with bat cookie cutters.  Zoulah and the Red Couch Clan liked flour tortillas best.  Then drizzle with olive oil and a bit of salt.  Bake at 350 for about 8 minutes.

Zoulah says sometimes you have to press on the bottom to get the shape out.

Zoulah says enjoy with some bat venom (salsa).

Posted with the following:  Weekend Wrapup, Metamorphasis Monday, Made By You Monday

Mummies With Moldy Dressing (Baked Southwestern Eggrolls with Cilantro Ranch Dressing)

Zoulah is so proud to bring you her latest creation in her Bewitchen Kitchen.  The Red Couch Food Critics loved Zoulah's Egg Rolls and clamored for more.  They happily dipped their mummies (egg rolls) in the addictive moldy dressing (Cilantro Ranch Dressing).  The Cilantro Ranch Dressing is not her creation but Zoulah adores it as well. 

She could use the Cilantro Ranch Dressing  as toothpaste -- hmmm looks like maybe she did! She could use the Cilantro Ranch Dressing  as a face mask --- hmmm looks like maybe she did -- is that why her face is green?  She dipped her warty, gnarled fingers in the dip cackling with delight!  She thought the dressing would be good for hand moisturizer .

She is so thankful to Our Family Favorites for recreating this dressing from one of her favorite restaurants, Cafe Rio,  Cafe Rio is a Utah institution.  They are famous for their Sweet Pork Barbacoa Salads served with this Cilantro Ranch Dressing. 

Zoulah included a "leeeetle" tutorial on making egg rolls and reminds everyone that they are simple to do.

The Egg Roll Recipe -- Inspired by Annie Eats

Yield -- About 24

Ingredients:

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
2 cups shredded Mexican cheese blend or Cheddar
1 (4 oz.) can diced green chiles, drained
Leaves from 1/2  bunch cilantro
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
½ tsp. pepper
¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

Directions:

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.   See the tutorial for making egg rolls below.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil.   Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.

Egg Roll Wrapping Tutorial

Place about 2-3 tablespoons of the filling on top of the egg roll wrapper.  Have the egg rolls cornters pointing towards you.  It will be a diamond-shape.

Tuck the nearest eggroll corner near you underneath the filling and make it tight.

Put a little bit of water on the egg roll and fold the left corner in.

Put a little bit of water on the egg roll and then fold the right corner in.

Roll the eggroll and then seal the corner with water. Bake the egg roll with this top down on the pan.

The Cilantro Ranch Dressing is irresistible!

The Cilantro Ranch Dressing Recipe

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise ( Zoulah hopes that you would never use Miracle Whip)
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
1 clove garlic
Juice of 1 lime
1/2 to 1 jalepeno -- depending on your preference

Mix all ingredients together in the blender.

Zoulah hopes you enjoy these Egg Rolls!

Linked with the following:

Wow Us Wednesdays, Weekend Wrapup, Metamorphasis Monday, On the Menu Monday, Made By You Mondays

With Six You Get Egg Rolls

Happy Chinese New Year!

We usually have five at the dinner table, but we were watching a friend's delightful little girl the night we had stir fry.   We had Taie for two days; we miss you Taie!  With the addition of another at our table that made six.  So with six we "got egg rolls" with our Stir Fry!"  I know that "With Six You Get Egg Rolls" is a Doris Day movie, but I can't remember any of the details of it, can you?

Please check back for my review of  Roba Dolce sorbettos and gelatos.  Their coconut gelato is to die for!

These egg rolls were featured HERE in my Light and Airy Chinese New Year's Table post.

I remember many years ago when I made my first egg roll, I thought they were complicated -- which they are NOT at all complicated.  As a young girl, I did not like most Chinese food; when my family would eat at a Chinese restaurant, I would order egg rolls as the entree; I still love them.  This is just a simple, easy recipe for egg rolls.

Egg roll wrappers

1 pound ground chicken or pork -- I used * Gold'n Plump ground chicken.  I love it; it is fresh tasting, low-fat and so convenient!

Cook chicken or pork with in small skillet until browned.  Cool and set aside.

2 cups coleslaw -- the cabbage mix in the bag

3-4 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

3 green onions, chopped in small pieces 

2-3 tablespoons fresh cilantro, chopped
1 teaspoon fresh ginger, chopped in small pieces

1/2 teaspoon black ground pepper

Vegetable oil for pan frying.

Combin the cabbage, soy sauce, sesame oil, green onions, cilantro, and black ground pepper in a medium bowl.  When mixed, add ground chicken or pork.

Take one egg roll wrapper and put 2 tablespoons of ground chicken/pork in the center.  Wrap according to package directions.  In large skillet, at medium-high heat, add 2-3 tablespoons vegetable oil.  Place 4-5 egg rolls in the skillet (with the point down) and cook for 2-3 minutes, turning to brown all surfaces of egg roll.  Place on paper towel-lined plate.  Serve immediately.  These made 21 egg rolls which worked out nicely since there were 21 egg roll wrappers.  Note:  Diced water chestnuts would also be great.  * Awhile back the Gold'n Plump sent me a sample pack of their chicken.

Egg Roll Making Tutorial

Put chicken/pork mixture in center of wrapper.

Roll the bottom half of the wrapper over the mixture; tuck wrapper under the mixture.

Fold left-side of wrapper.  You can put a little water on this to seal it.

Fold right-side of wrapper; in the same manner and try to have points meet -- add a little water to seal.  I don't have a picture of this. Roll up wrapper.

Continue to roll and seal the top point with a bit of water; when you cook the egg roll, place the point down in the skillet.

I hope you make some egg rolls soon!

Happy Chinese New Year!

Posted with the following:  I'm Lov'n It, Foodie Friday, Made By You Monday, Take-A-Look Tuesday, Show and Tell, Weekend Wrapup

Queso Dip

I have been participating at Jenny Matlock's Alphabe-Thursday party for the past ten weeks.  It is a fun forum to submit your posts on the letter of the week.  I try to make recipes that correspond with the letter of the week.  This week, the letter of the week is "Q."  If you didn't already know, there are not many foods that begin with the letter Q.  I have chosen to make a Queso Dip.  Yes, I know that queso is a Spanish word!  You have to cheat a little bit!  I guess I could have made something with quince, but I have never eaten one. Would quince be confused with Quince, the Latin American coming of age celebration of a girl's 15th birthday?  Just a little rambling here!

Don't forget to enter my giveaway which ends this Friday.  Click on giveaway or just click on the kiwi Le Creuset dishes on the left corner of my blog.

This is Emeril LaGasse's Queso Dip; I found it at ABC's Good Morning America's recipes.  Since I have never made this dip before, I didn't make any alterations to his recipe.  It WAS really good and very rich tasting!  A little goes a long way!  It calls for white cheddar, which I used, but I think normal cheddar would be just fine, and a bit cheaper. 

Queso Dip Recipe:
2 tablespoons vegetable oil
1 cup chopped yellow onion  -- Make sure you chop these finely.
1 teaspoon Essence, plus more to taste -- See below for the Essence recipe.
1 teaspoon Mexican chili powder  -- I just used regular chili powder.
1 cup finely chopped seeded tomato  -- Just pull out the seeds with your finger.
2 teaspoons minced garlic
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
1 cup canned, chopped mild or hot green chiles
3 tablespoons sour cream
2 tablespoons chopped fresh cilantro  -- Don't forget to use cilantro; I am a huge fan!
1 teaspoon ground white pepper
1/4 teaspoon salt

Tortilla chips, for serving

Cooking Directions
Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute. Add the onion, Essence, and chili powder and cook, stirring, until soft, about 5 minutes. Stir in the tomato and garlic and cook, stirring, for another 2 minutes. Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.  Stir in the sour cream, cilantro, white pepper, and salt. Add more Essence to taste if desired. Serve immediately with tortilla chips.

Recipe for Essence
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

In a small bowl combine all the ingredients thoroughly. Store in an airtight container.

I am posting this with the following:

Jenny Matlock's Alphabe-Thursday

Beauty and Bedlam's Tasty Tuesday

Blessed With Grace's Tempt My Tummy Tuesday

All the Small Stuff's Tuesdays at the Table

Creamy Bean Dip

This is a simple and fresh tasting bean dip.

Recipe:

2 cans pinto beans, drained
1 medium onion, chopped
1 teaspoon garlic chopped
1 teaspoon cumin
1 tablespoons fresh jalapeno, or more if desired
1/2 teaspoon salt, or less if desired
2-4 tablespoons cilantro leaves
1/2 teaspoon pepper
1/2 cup sour cream, low or no fat
1 cup salsa

Put beans, onion, garlic, cumin, salt, pepper, and cilantro in food processor or blender.  Process for about 5-6 seconds until thoroughly blended.  Pour mixture out of blender and add sour cream and salsa.  Stir until well-blended.  You can refrigerate this for several hours or overnight.  This helps to blend all the flavors.  Serve with corn chips.

Addictive Fresh Tasting Canned Tomato Salsa

We love this salsa and I love, love, love cilantro!  This salsa has a ton of cilantro!   I love the convenience of being able to have fresh salsa anytime I want...and not having to wait until the summer when good tasting tomatoes are available.  The cilantro and vinegar make this salsa unique.  I received a version of this salsa recipe from the wife of one of my husband's colleagues.  We went to their baby daughter's baptism.  After the baptism there was a party at their home.  We sat down at the appetizer table and when we tasted this salsa, we didn't want to leave.  My son said, "Mom, we NEED this recipe! " (Yes, we are foodies!) We made a batch of this yesterday and it is gone!

1 large can (28 ounces or so) diced tomatoes

One bunch of cilantro leaves, not the stems (or less if you desire)

1/2 small white onion (not yellow)

1/2 small fresh jalapeno pepper

3 cloves garlic

6-7 tablespoons white vinegar

1-2 teaspoons salt

1/4 teaspoon pepper

Put tomatoes, cilantro leaves, onion, garlic, and jalapeno pepper in food processor.  Process for 10 seconds or so, depending on how small you want the vegetables.  Then add vinegar, salt, and pepper.   Adjust vinegar and salt to taste.

Our nephew Kurt has been in Mexico on a mission for our church for the past two years!  He comes home this week.  We are making the four hour drive to see him at his homecoming.  This recipe is a hats off to Kurt for his service.  He has loved the people and also the food!  Grandma asked him to bring home recipes!