Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

So here’s the problem I have after EVERY Thanksgiving.

Do I now try to eat lighter the weeks leading up to Christmas to make up for the gazillion calories I inhaled during Thanksgiving weekend?

Or………

Do I not let leftovers go to waste and continue on with the turkey, potatoes, casseroles, mac n’ cheese, and desserts until they’re all gone?

First world problems.

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

Eh….let’s be honest. I’m going to continue shoveling in the last of the leftovers and THEN jump over to something lighter and easy to whip up.

Which works out fantastic because our friends at The Saucey Sauce Co. had sent me a care package awhile back with a variety of yummy goodness that can be used as ready-to-go sauces or marinades. They’re a family owned group (yay for family!) that base many of their products on their Asian/Vietnamese heritage. You can find them at their online store but they’re also branching out across the country to some great retailers!

 

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I love using the sauces to marinade chicken breasts and fish because it’s all ready to go. I’ve also tossed some chicken wings in rice flour, deep fried it and then tossed them in their Sweet Ginger Sauce — so good!

 

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

I happened to pick up some gorgeous mahi mahi fillets while at the store because they looked wonderfully fresh and I like the “heartiness” of the fish. When I got home, I grabbed my trusty bottle of Spicy Garlic Sauce and added some lime zest and ginger for a bit more brightness. (On a side note, I always add a bit of additional fresh herbs or other aromatics when using bottled products. I think it greatly enhances the flavor and adds that needed zing.)

After coating the fish with the marinade, I placed it in the fridge for about an hour so that it could work its magic.

Saucey-sauce magic.

 

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

Once the fillets have had its fill of magic, I pan-seared the fish on a screaming hot cast iron skillet to get that super crunchy skin. And like I said on the Pan Seared Black Cod post, do not — and I mean DO NOT, try to flip the fish before it’s ready. It’ll let you know when the time is right when you can slide a spatula underneath it.

Trust me.

To serve with the mahi mahi, I made a fragrant coconut-cilantro rice. The recipe below tells you how to make it on the stove but if you have a rice cooker, just throw it all in machine and let it do its thing.

The fish turned out so delicious! The mahi mahi was able to soak up the slightly sweet, slightly spiced marinade but it wasn’t overpowering at all. And you can definitely use any other fish of your choice if mahi mahi isn’t your thing.

The perfect, easy, scrumptious weeknight meal.

And as always, much thanks to our friends at The Saucey Sauce Co.!!

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Pan-Seared Mahi Mahi with Coconut-Cilantro Rice
Serves 2

Ingredients:

½ cup The Saucey Sauce Company’s Spicy Garlic Sauce
1 teaspoon finely minced fresh ginger
2 teaspoons fresh lime zest, divided
2 mahi mahi fillets, skin-on, de-boned (5-6 ounces each)
1 cup uncooked jasmine rice
½ cup coconut milk
3/4 cup coconut water (or water)
2 tablespoons minced fresh cilantro
pinch kosher salt
2 tablespoons vegetable oil
whole cilantro leaves and lime wedges for garnish

In a shallow dish, whisk the Spicy Garlic Sauce, ginger and 1 teaspoon lime zest together. Place the fish in the dish and coat both sides. Cover the dish with plastic wrap and marinate for 45-60 minutes in the refrigerator. Take out of the refrigerator about 10 minutes before cooking to take the chill off.

While the fish marinates, prepare the rice. Combine the rice, coconut milk, coconut water (or water) and salt in a heavy bottom pot. Bring the liquids to a boil and then lower the heat to a gentle simmer. Cover the pot and allow to cook for 18-20 minutes. Remove the pot from the heat with the cover still on and allow to sit for about 5 minutes. Once the time is up, add the cilantro and remaining lime zest. Using a fork, fluff the rice and set aside.

Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add the oil and swirl it around the skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Cook the first side of the fish for about 3 minutes — depending on the thickness of the fillets. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes.

Remove the fillets from the skillet. Use paper towels to gently blot any excess grease off of the fillets and plate on two separate plates. Add a large scoop of the rice on each plate and top each fillet and rice with the fresh cilantro leaves. Serve each plate with a piece of lime wedge that should be squeezed over the fish before eating. Serve warm.

Enjoy!

 

 **Disclosure: I did receive products from The Saucey Sauce Co., but as always, my opinions are my own.**

Cilantro & Jalapeño Hummus

Cilantro & Jalapeño Hummus

A few years ago, he and I had a terrible fight….

Trader Joe and I–that is.

What can I say?

He broke my heart — the day he stopped carrying their Cilantro & Jalapeño Hummus. Herby, a bit spicy, rich and creamy. I L-O-V-E-D it and would slather it over just about everything.

Cilantro & Jalapeño Hummus

Then one day when I came in to grab a tub, it was gone. Sure, T.J. offered a three layered hummus that claimed it had my beloved Cilantro & Jalapeño Hummus inside. But once you opened the container, it barely had a dollop of the green goodness in it.

What’s a girl to do?

Cilantro & Jalapeño Hummus

It was then time to take matters into my own hands and make my own version so that I could have my fill of whenever I wanted.

I threw a little bit of this and A LOT of that into the food processor and within a couple of minutes, I had something amazing that I dare say, love even more than the original.

True story.

Cilantro & Jalapeño Hummus

Just like the original, it’s delicious over breads, to dip all kinds of goodies in, and to use as a sauce.

So T.J., I forgive you for cutting off my hummus supply and still love you for everything else you fill my kitchen with. And let’s face it, who cannot adore that you have your staff wearing Aloha gear? :)

Side note: T.J. is now carrying a version of Cilantro & Jalapeño Hummus but trust me when I say this–it’s not the same. I don’t know how they altered the recipe but it’s missing some of the old KA-POW the old hummus did.

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Cilantro & Jalapeño Hummus

Ingredients:

1- 2 bunches fresh cilantro, approximately 4-5 loosely packed cups (more to garnish)
1-2 jalapeño peppers, roughly chopped (depending on your heat preference)
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil (more to garnish)
1/3 cup tahini
4 garlic cloves
1 can garbanzo beans (15 ounces), drained with juices reserved
2-4 tablespoons juices from the garbanzo beans
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika (more to garnish)

Add the cilantro, jalapeñopeppers, lemon juice, olive oil and tahini into the bowl of a food processor. Pulse until the items have broken down.

 

Add in the garlic cloves, garbanzo beans, 2 tablespoons of the reserved garbanzo beans juices, kosher salt, black pepper, and paprika. Blend until the hummus is smooth but still thick. If needed, add in the remaining garbanzo bean juices until you reach the desired consistency. Taste and add additional kosher salt if needed.

 

Plate the hummus and garnish with a drizzle of additional olive oil, sprinkle of paprika, and chopped cilantro. Serve as a spread or as a dip.

Oven Baked Portabello Fries with Sriracha Mayo

Oven Baked Portabello Fries with Sriracha Mayo

I am a French Fry Monster.

Those crispy, delectable, fried potato-goodness are my vice. But oh–what a glorious vice it is!

Oven Baked Portabello Fries with Sriracha Mayo

But seeing how it’s probably not the best idea for me to inhale my weight in fries (though I may or may not have tried before), I’ve got to find alternatives to get my crunchy fix in.

And these Oven Baked Portabello Fries fulfill that craving quite well.

Oven Baked Portabello Fries with Sriracha Mayo

Thick portabello mushroom strips are rolled into an egg white mixture and then coated with toasted panko breadcrumbs. After a short tanning in the oven, they come out wonderfully crunchy and not the least bit mushy on the inside. And let me tell ya, these beauties are totally crisp. By toasting the panko and then baking the fries on a rather high heat, they’re able to get that wonderful crunch I love when I go to town on traditional potato fries.

Did I mention that they get dunked into a Sriracha Mayo?

You’re welcome.

ps. They’d also be fantastic wrapped up in tortillas with some Avocado-Cabbage Slaw to make some killer veggies tacos.
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Oven Baked Portabello Fries with Sriracha Mayo
Serves 2

Ingredients:

Sriracha Mayo
½ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cayenne powder
½ teaspoon fresh lemon juice
1 teaspoon minced parsley
kosher salt
black pepper

Fries
1½ cups panko breadcrumbs
1 tablespoon vegetable oil
2 egg whites
1 tablespoon water
½ teaspoon chopped thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne powder
2-3 dashes hot sauce
¼ teaspoon black pepper
kosher salt
cooking spray
1 large portabello mushroom cap or 2 medium sized portabellos
½ teaspoon minced parsley

Whisk the first seven ingredients for the Sriracha Mayo in a bowl. Season with kosher salt and black pepper as needed. Cover and set aside in the refrigerator.

Preheat the oven to 475˚ F.

In a large skillet, toss the panko with the oil. Toast over medium heat, stirring, until golden brown. Set the toasted panko into a dish.

In another bowl or shallow dish, whisk together the egg whites, water, thyme, garlic powder, onion powder, cayenne powder, hot sauce, black pepper and ¼ teaspoon kosher salt.

Take a wire rack and place it over a baking sheet. Lightly coat the rack with cooking spray.

Slice the mushrooms into long strips approximately 1/3 – ½ inch in width. One slice at a time, dip the mushroom into the egg white mixture and then into the breadcrumbs. Use your fingers to gently press the breadcrumbs into the mushroom slice to coat well. Lay the coated mushroom slice on the wire rack. Continue with the remaining ingredients.

Spray the tops of the mushrooms with cooking spray and bake for 20-25 minutes. Flip the mushroom fries halfway through the baking process and spray the tops with cooking spray before returning them back into the oven. The fries are done when they are golden brown. Remove them from the oven and sprinkle them with additional kosher salt and parsley. Serve hot with the Sriracha Mayo.

Thai Fried Fish Cakes

Thai Fried Fish Cakes

Oh…Hey.

So, do you remember when my Fam Bam did a Thai themed Family Dinner? Because if you don’t, let me tell ya it was DEE-LICOUS!

Totes ONE NIGHT IN BANGKOK……

And as I said before, my MVP dish of the night goes to my seester’s fried fish cakes. Although humble at first glance, these scrumptious bites are out of this world. Definitive seafood flavor punched with kaffir and something subtly rich—coconut milk.

I wish I had them right now…..like a dozen of them! These beauties poof up when you them and settle down to an even “fritter like” consistency.  And trust me, double the batch because you’ll want more!

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Thai Fried Fish Cakes
From About.com

1 lb (.454 kg) white-fleshed fish fillets
6 kaffir lime leaves, snipped into thin strips
3 tablespoon coconut milk
2 tablespoon fish sauce
1/2 teaspoon shrimp paste or 1 extra tablespoon fish sauce
1/2 tablespoon chili powder
1/3 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon brown sugar
3 green onions, sliced
1 thumb-size piece galangal OR ginger, grated
3 cloves garlic
1 red chili, sliced or 1/2 teaspoon dried crushed chili
1/3 to 1/2 cucumber (to accompany cakes)
oil for high temp. frying
To SERVE: Thai sweet chili sauce, lime wedges, handful fresh coriander

Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.

In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.

Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.

Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.

Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Cut the cucumber length-wise, then dice up into small cubes and set aside. Pour oil into a small frying pan or wok (at least 1 inch deep).

Heat oil. When hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.

Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating. Excellent like this, or served with rice for a main course dish. ENJOY!

Make Ahead Tip: You can make the fish paste up to 24 hours in advance. Cover and set in the refrigerator, then form into cakes and fry.

(Isaan) Pork Larb Gai – Thai Minced Pork Salad

Pork Larb Gai

Larb (also often spelled as laap or laab) has been one of my favorite Thai dishes for a long time. It essentially translates to “minced meat salad” and can be made from a variety of different proteins – pork, beef, chicken, fish, duck, etc.

The word larb means “to chop up” in Thai. That’s right folks–authentic larb aficionados use a cleaver to chop/mince their proteins until they reach the perfect consistency. But truthfully, I’m a tad lazy and use pre-ground pork/chicken/turkey.

Andy Ricker, chef and author of Pok Pok does a beautiful job narrating his adventures of Thai cuisine and does an infinitely superior job of explaining the nuances of larb than I ever could. In a nutshell, there are two different schools of larb — the Northern Thai version and Northeastern Thai (Isaan) version. I gravitate towards the Isaan style that is heavily laden with citrus and toasted rice powder. The Northern style also uses various proteins and herbs but often includes pork/beef blood.

Pork Larb

I’m obsessed with Isaan-style larb because it’s truly a flavor explosion (I’m so cheesy). It’s incredibly savory with the garlic, shallots, fish sauce……bright and aromatic from the tons of citrus & fresh herbs…..and rather “earthy” from the toasted rice powder. Whether you eat it with sticky rice or as lettuce wraps, larb has multiple layers of texture, especially when you take intermittent bites of fresh cucumber slices, cabbage or fresh chiles.

My version isn’t totally authentic but it definitely is my homage to the original and can be whipped up in about 20 minutes. Not bad at all when you need a quick bite and its lightness is perfect for a warm summer meal.

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(Isaan) Pork Larb Gai – Thai Minced Pork Salad

Ingredients:

1 tablespoon sugar
1 tablespoon warm water
4 tablespoons fresh lime juice, divided
3 tablespoons fish sauce, divided
1 tablespoon minced Thai chiles, divided
3 tablespoon vegetable oil
1/4 cup minced shallots
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
1 pound ground pork
2 scallions, chopped
1 heaping tablespoon toasted rice powder*
1/2 small red onion, thinly sliced
1 cup fresh mint leaves, roughly torn
1 cup fresh cilantro leaves, roughly torn
1 cup fresh Thai basil leaves, roughly torn
accoutrements: extra fresh herbs, lime wedges, cabbage, lettuce leaves, cucumber slices, steamed rice

In a bowl, create the sauce by whisking together the sugar and warm water until dissolved. Add in 2 tablespoons lime juice, 2 tablespoons fish sauce and 1/2 teaspoon minced chiles (more to taste). Set the sauce aside.

Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the shallots, garlic and cook for 1 minute. Add 1/4 teaspoon minced chiles (more to taste), red chili flakes and cook for an additional 30 seconds. Increase the heat to medium-high and add in the pork.

Using a wooden spoon, stir the pork around the wok/skillet while breaking it apart to a crumbled consistency. Cook the pork until it is no longer pink, approximately 3-4 minutes. Stir in the remaining fish sauce and scallions.

Remove the wok/skillet from the heat. Toss in the rice powder, remaining lime juice, red onions, mint, cilantro, and basil. Stir in a few spoonfuls of the sauce to taste. Plate the larb with extra fresh herbs, whole chiles, lime wedges, sliced cucumbers, lettuce and cabbage. Serve with either steamed rice or whole lettuce leaves for wraps. The remaining sauce can be served alongside as a dipping sauce.

*If you cannot find pre-ground toasted rice powder, you can easily make your own. Toast uncooked jasmine rice in a skillet over low heat until golden brown. Once cooled, transfer the toasted rice into a spice grinder and grind until you get a fine powder.

French Bistro inspired Family Dinner – C’est Délicieux!

January 2014 Family Dinner

Bonjour! Pour notre dîner de famille, nous avons préparé un menu français.

Yup–that’s what 4 years of French classes at Diamond Bar High School got me. Monsieur Kirkeby would’ve been so proud. Although I can’t be 100% sure that it’s grammatically correct :)

January 2014 Family Dinner

Our most recent monthly Family Dinner adventures swept us away to a French Bistro theme. They’re dishes that were meant for casual dining although I’ve also heard bistro cuisine referred to as “glamorous comfort food”. However you define it – it’s délicieux!

We like to have a plentiful selection of items to nosh on for our Sunday Family Dinners but as they were only 10 of us that night, we had to make some concessions. The biggest challenge was trying to narrow down which dishes we’d prepare…. Poulet Rôti? Steak Tartare? Salade Frisée aux Lardons? Escargots?

So much good food, so little time!

January 2014 Family Dinner

As always, we started off with some adult beverages. Although this time around, I opted not to prepare any mixed cocktails and served chilled sparkling vin from the Loire Valley in central France and a Côtes du Rhône.

While we prepped, we nibbled on an Abbaye de Belloc which is a French sheep’s milk frommage that we picked up earlier that day from Center Street Cheese Shop.

Frommage

Next, we had a hearty Soupe à l’oignon - French Onion Soup.

French Onion Soup is rather nostalgic for me. The first “fancy dining” memory I have is eating French Onion Soup with my parents at a restaurant in Minnesota. I couldn’t have been more than a few years old but the fact that none of my siblings were there makes me believe that I must have crashed one of their very few “date meals”.

French Onion Soup

There was a Salade Niçoise overflowing with goodies like olive oil preserved tuna, haricot verts, olives, eggs, and grape tomatoes. My sister took the lead on this and adapted Tyler Florence’s version that can be found here. It was incredibly satisfying and could have been a meal in itself–but we’re gluttons.

Salad Niçoise

I can’t imagine a bistro themed menu without some version of mussels. Our sister prepared her Moules with lots of wine, leeks, celery and fresh herbs. She used P.E.I. mussels that were so plump and were sweet and tender. They took on a creamy texture that was out of this world.

Moules

And then our deep carnivore side took over and we threw down some serious Steak Frites. We opted to go with simply seasoned grilled steaks (ribeyes and T-bones) and then topped them with an herb butter I had made with tarragon, parsley, thyme, lemon zest, salt and pepper.

To go with the Moules and Steaks, we put our niece, Nini, to work with double frying our Frites. You first fry the potatoes at a lower heat to cook them through to a translucent stage. Then, you crank up the heat and fry them up again so that become crisp and perfectly golden.

This Potato Monster totally approves.

Steak avec Frites

As for dessert, we had an apple Tarte Tatin with ice cream and it was a FLOP!

Seriously!

So for those of you who ask if we never mess up on any dishes — you better believe it! And this Tarte Tatin was a prime example of how you can follow a recipe word for word and still have a disaster. My caramel didn’t set, the puff pastry was a soggy mess…I was SO bummed! It didn’t look terribly bad but trust me, looks can be deceiving.

But I survived and will live to make more desserts. Plus there was still lots of vin left so we commiserated with booze like all honest cooks do.

Tarte Tatin

Despite my failed dessert, it was a fantastic meal! And like I said, with so many other Bistro classics that we didn’t have the time (or enough room in our stomach) to make, there may be a Part Deux to come!

In the meanwhile, fix yourself up the delightful Salade Niçoise that our seester made. You’ll adore it–especially with some baguette and a crisp white wine.

À bientôt!

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Salade Niçoise

Ingredients:
½ tablespoon minced garlic
2 heaping teaspoons Dijon mustard
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 heaping tablespoons minced fresh tarragon
½ cup quality extra virgin olive oil
kosher salt
black pepper
½ pound petit new potatoes, scrubbed and cleaned
1/4 pound haricots verts, trimmed
10 to 12 ounces canned or jarred Italian tuna packed in olive oil
8 ounces mesclun, washed and dried
½ pint grape tomatoes
4 hard boiled eggs, quartered lengthwise
6 ounces pitted Niçoise olives

Prepare the vinaigrette. Place the garlic, Dijon mustard, vinegar, lemon juice, tarragon and olive oil in a small jar.  Add ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper into the jar before tightly securing the lid back on. Shake the jar vigorously for 15-20 seconds. Taste and adjust for seasonings as needed. Set aside.

Bring a small pot of water to a boil. Stir in a few pinches of salt before adding in the potatoes. Depending on the size of your potatoes, cut them into halves or quarters before adding them into the water. Allow the potatoes to boil for about 8-10 minutes, until tender. Using a slotted spoon, remove the potatoes and place them in a large bowl. Toss the warm potatoes with 1-2 tablespoons of the vinaigrette to coat lightly.

Add the haricots verts to the same pot of boiling water. Blanch the haricots verts for 1-2 minutes and then drain them into a colander. Immediately transfer them to a bowl of ice water and allow them to cool for a few minutes. Shocking the haricots verts will stop the cooking process to stock and allow them to maintain their bright color. Drain them and set aside.

Drain the olive oil from the tuna and use a fork to flake the fish into large pieces. Season with kosher salt and pepper.

Arrange the mesclun on to a large platter. Arrange the dressed potatoes, haricot verts, tomatoes, eggs and olives over the top of the greens. Drizzle the vinaigrette over the salad and serve.

Pan-Fried Ginger Chicken Dumplings – Happy Lunar New Year!

Pan-Fried Ginger Chicken Dumplings

Today marks the first day of Tết {Vietnamese Lunar New Year} – so allow me to say Chúc Mừng Năm Mới!!

Like the good Vietnamese gal I am, I’ve spent the past several days cleaning up the house, running to the bank to get “new money” to stuff in the red envelopes for lì xi (lucky money), paying off my bills and finishing everything else Mom used to tell us to do in preparation for Tết. Hey- I do what I can to deflect any bad ju-ju!

I expect that our clan’s Tết celebration on Sunday will be filled with a lot of shenanigans, new year’s wishes, a bit of gambling and a whole lot of eating! Braised bamboo, crab, sticky rice, roast pork, stuffed rice cakes and a ton more. I CAN’T WAIT!

Pan-Fried Ginger Chicken Dumplings

To get in the new year’s spirit, I decided to make some dumplings. Truthfully, this style of dumpling isn’t traditional for Tết but they’re quite common for Chinese New Year celebrations. Dumplings are eaten because they symbolize wealth & richness as their shape resembles Chinese gold ingots.

This time around I decided to fill the dumplings primarily with ground chicken, shiitake mushrooms, cabbage, some aromatics and a TON of fresh ginger. I often use a pork & shrimp filling as well but you could use almost anything that tickles your fancy. Just one thing, you’ll want to cook a bit of the filling before you start assembling the dumplings so that you can adjust the seasonings. Trust me, you don’t want to stuff 100 dumplings before you discover that your filling is bland.

Pan-Fried Ginger Chicken Dumplings

As for the dumpling skins/wrappers, let me be the first to admit that I never make my own and I’m happy to just grab a package of the pre-made ones. I’m sure there’s a lot of pros of going 100% homemade but the thought of rolling out all of those super thin rounds is just too daunting. But one day I’ll give it a try— ya know….bragging rights and all.

If you opt to buy the packaged skins, I’d recommend the egg-less Shanghai style wrappers. But if you’re in a bind or live in an area where it’s difficult to procure Shanghai style wrappers, you could use wonton skins. The texture and flavor will be a bit different though as those are typically are made with eggs.

Pan-Fried Ginger Chicken Dumplings

Once you’ve mixed up the filling, you’re ready to assemble the little dumplings.

  • Wet the edges to help seal the edges,
  • Add a heaping teaspoon of filling,
  • Fold in half and pinch the center,
  • Fold 3-4 pleats to the right and then pinch and crease the end to seal,
  • Fold 3-4 pleats to the left and then pinch and crease the end to seal.

And that’s it! The filled dumplings should form a slight crescent shape and be able to sit upright. Alternatively you can fold the dumplings so that they lay flat. Instructions on how to fold a flat dumpling can be found here.

Man…I have the most wrinkly fingers and desperately need a manicure— but I digress.

Pan-Fried Ginger Chicken Dumplings

Keep on filling, folding, and pleating…..don’t worry, it gets faster once you get the rhythm down.

At this point, you can either pan-fry the dumpling right away or freeze them so that you can have them whenever you have a dumpling hankering. If you do choose to freeze them, be sure to freeze them in a single layer on a baking sheet for a few hours before stacking them in a container. If you don’t, they’ll clump up together while they freeze.

Pan-Fried Ginger Chicken Dumplings

Once you’re ready to cook up these little buggers, grab a skillet that has a fitted lid and fry them in a single layer for a minute or two. You’ll then want to add a bit of water and slap on the lid to allow the dumplings to steam and finish cooking.

Pan-Fried Ginger Chicken Dumplings

And that’s it! Deliciously juicy and flavorful dumplings that are ready to be dunked into a quickly made sauce of soy, rice wine vinegar and a few other goodies.

Pan-Fried Ginger Chicken Dumplings

Well Friends, let me again say – Chúc Mừng Năm Mới!! I wish you all an incredible Year of the Horse filled with health, prosperity, wisdom, and joy!!

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Pan-Fried Ginger Chicken Dumplings
Makes approximately 50 dumplings

Ingredients:

Dumplings:
2 cups finely chopped Napa cabbage
1/2 teaspoon salt
1 pound ground chicken
1 cup minced shiitake mushrooms
1/2 cup chopped scallions, plus more for garnish
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons soy sauce (more, if needed)
1 tablespoon rice wine
2 teaspoons toasted sesame seed oil
1/2 teaspoon black pepper
1 package Shanghai-style dumpling skins (50 count)
water
vegetable oil
1/4 teaspoon toasted sesame seeds, plus more for garnish

Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/2 tablespoons toasted sesame seed oil
1/2 teaspoon sugar
1 scallion, chopped
1 garlic clove, finely minced
1/2 teaspoon finely minced ginger
1/4 teaspoon chili powder
1/4 teaspoon toasted sesame seeds

Place the cabbage in a large bowl, sprinkle it with salt and let sit for about 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage back in the bowl.

Add the ground chicken, mushrooms, scallions, shallots, ginger, garlic, soy sauce, rice wine, sesame seed oil, and black pepper to the bowl. Using cleans hands, mix the filling until thoroughly combined. To test for seasoning, take a small spoonful of the mixture and pan fry in a non stick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce to the uncooked filling.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the dumpling skin. Pick up the dumpling, fold it in half and pinch the center together. Starting from the center, make about 3-4 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.

Prepare the dipping sauce by whisking together all the sauce ingredients. Set aside.

To cook the dumplings, heat a large frying pan to medium-high heat with 1 tablespoon of oil. Place a single layer of the dumplings in the pan. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about 1/4 cup of water and immediately place a tight fitting lid on the pan. Lower the heat to medium-low and allow the dumplings  to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process. Serve warm with the dipping sauce.

*If you would like to freeze the dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when pan-frying frozen dumplings.*