Dumpling Night

I always loved going to Dim Sum houses. Cart after cart of little dumplings would parade by your table.

I wanted to try making my own. Luckily we have an Asian market nearby where I can not only get wrappers and fresh fish but I can watch them make fresh Shumai and Gyoza.

For the filling you'll need:

• 1/2 lb Pork
• 1/2 lb Shrimp
• 1/2 lb Scallops
• 2 tbsp Ginger
• 2 tbsp Shallots
• 2 tsp Rice Wine Vinegar
• 1 tbsp Sesame Seed Oil
• 2 tsp Cornstarch
• 1 tbsp Lemon Juice
• 2 Egg Whites
• 1 tsp Salt
• 1 tsp Pepper

Combine all ingredients in a food processor and pulse to combine.

This is a great filling for either steamed or fried dumplings or Wontons for soup. I even use i for Shumai.

I use round wonton skins stuffed with a spoonful of the filling and just fold them in half. Keep a small water bowl handy for dipping you finger tip in to wet and seal the edges.

If I'm bored I use square skins and make the little crown shaped Wontons. For these you start by making a small stuffed triangle and then pinch the bottom tips together.

I steam them in a bamboo steamer for about 10 minutes. sometimes I pan fry them right after that to put a little color on them.

I had to get some large egg roll wrappers while I was there.

For the filling you'll need:

• 1 lb Pork marinated with:
  
  • 2 tsp Soy Sauce
  • 1 tsp Oyster Sauce
  • 1 tsp Cornstarch
  • 1 tsp Salt
  • 1 tsp Pepper

• 2 Stalks Celery
• 1/2 lb Mushrooms
• 1/2 lb Napa Cabbage
• 1 Medium Onion
• 2 Green Onions

Saute the Pork in a wok. After 3 or 4 minutes add the rest of the ingredients.

Allow to cool before rolling up the egg rolls. I like to place the wrapper like a diamond and put the filling just below the center. start rolling up the point and when you get near the widest part fold in the tips and keep rolling. Use a little water to keep it from unraveling.

I like to deep fry them in Peanut oil. Canola oil would be fine too.