Anyone who is familiar with their city will admit that an afternoon in their local Chinatown feels like a complete cultural displacement. The hustle and bustle of these small but extremely organized cities within cities will never cease to amaze me. The vibrant colours and strong odours changing from grocer to grocer are extremely distinct and give you a sense of what China must taste like. The thing about Chinatown is that no matter what the weather or time of day, each little market is jam-packed with their local shoppers, curious tourists looking for hot deals, and floaters like myself searching for dinner ideas. Every store differs from the next, and without a translator you are left blinded to what could be one of the best meals you have ever created.
I was craving dumplings yesterday and knew I was not going to kick this craving easily. So I considered myself lucky to have my Chinatown savvy girlfriend with me while buying the basic ingredients to make my own Shrimp and Bamboo Shoot Dumplings. I still can’t get over the simplicity to making these little stuffed wonders. They are sooooo easy to make and the flavour in each bite is irresistible. The blended tastes of the shrimp, coriander and bamboo shoots make for the perfect amuse-bouche. This is also a very interactive appetizer to make. If you are having friends over, get them to join in for the prep work, of course offering them a glass of red for their efforts. Serve these steamed or lightly fried finger foods with your fave dipping sauce, or make your own! I suggest this amazing peanut sauce that I took from the wonderful Chuck Hughes (also my inspiration for the dumplings, and he is from Montreal!!).
Xo Dom Appetit!
Shrimp and Bamboo Shoot Dumplings
(adapted from Chuck's Day Off: Dumplings)
Prep Time: 20 mins
Cook Time: 40 mins (to cook all dumplings – 10 mins about each batch of about 6)
Tools Needed: food processor, bamboo steamer (or regular steamer, but tastes better with bamboo!), cutting board, knife, 2 baking pans, medium size saucepan, small bowl, basting brush, measuring cup and spoons, medium size skillet, spatula
Ingredients:
16 de-shelled/ de-veined medium size shrimps
3 garlic cloves
¼ cup of chopped cilantro
¼ cup of water cress
3 bamboo shoots chopped
1 teaspoon of sesame oil
1 pinch of chilli flakes
Zest of 1 lime
½ teaspoon of salt
1 teaspoon of pepper (crushed)
1 package of round wonton wrappers
2 chives thinly sliced for garnish
Vegetable oil for frying
Directions:
1) In food processor combine shrimp, garlic, cilantro, water cress, bamboo shoots, sesame oil, chilli flakes, lime zest, salt and pepper. Process until smooth paste, 1-2 mins.
2) Take wonton wrappers and spoon mixture into centre, brushing edges with water lightly. Fold the wonton over making a half moon shape pressing lightly to enclose mixture within and lay on baking sheet. Continue until mixture is complete.
3) Put bamboo steamer over boiling water and steam dumplings for about 10 mins per batch. Set aside on covered plate.
4) You can enjoy dumplings steamed or right before serving lightly fry on a skillet. Sprinkle with chives and serve. Makes about 40 dumplings.
Peanut Butter Dipping Sauce
(adapted from: Chuck's Day Off: Peanut Butter Sauce)
Prep Time: 5 mins
Cook Time: 5 mins
Tools Needed: small saucepan, wooden spoon, measuring cup and spoons
Ingredients:
½ cup of vegetable broth
¼ cup of smooth peanut butter
1 tablespoon of soy sauce
1 tablespoon of red wine vinegar
1 tablespoon of honey
½ teaspoon of toasted sesame oil
Salt and pepper
Directions:
1) In small saucepan over medium heat mix all ingredients for about 5 mins until texture is creamy. Remove from heat. Serve with the dumplings and enjoy! J
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