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Le Cordon Bleu News, 02/03/2015
Chicken and shrimp dumplings, bok choy, honey, mandarin and five spice sauce
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Chinese New Year Recipe

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About this recipe

Bring in the Chinese New Year with these crescent shaped dumplings which symbolise the gold ingot once used in ancient China and mean prosperity for the year to come. This dish is delicately spiced, sweet and salty and delicious to share with friends and family.

Recipe - Chicken and shrimp dumplings, bok choy, honey, mandarin and five spice sauce

Makes 24 dumplings

Preparation time: 1 hour

In this recipe:

  • Chinese cabbage
  • shrimp
  • bok choy
  • soy sauce
  • ginger

 

 

   

Ingredients

Chicken and shrimp dumplings
Filling
2 dried black Chinese mushrooms
150 g Chinese cabbage
60 g shelled shrimp (prawns)
10 g scallions (spring onions)
10 g ginger
200 g ground chicken
10 ml soy sauce
5 g salt
10 ml sesame oil
1 packet potsticker dumpling wrappers*

20 ml vegetable oil
140 ml chicken stock
5 ml sesame oil
10 ml vinegar
Bok choy
2 bok choy
10 ml sesame oil
5 g sesame seeds, toasted
salt, pepper
Honey, mandarin and five spice sauce
60 g sugar
30 g honey
400 ml mandarin juice
5 g five spice
Decoration
1 mandarin
2 scallions (spring onions)

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Method

    1. Chicken and shrimp dumplings: Prepare the filling : Soak black mushrooms in warm water until soft, about 15 minutes. Finely chop cabbage and blanch in salted boiling water for 2 minutes. Refresh in ice water, drain, squeeze out excess liquid and transfer to a mixing bowl. Finely chop shrimp, scallions and ginger and add to the bowl. Add ground chicken, soy sauce, salt and sesame oil. Drain, finely chop and add the soaked mushrooms and mix until evenly incorporated. Put a spoon of filling into the center of a potsticker dumpling wrapper then fold over and pinch the edges together to make a crescent dumpling shape. Repeat with remaining mixture and wrappers.
    2. Bok choy: Trim off the root end of the bok choy allowing the leaves to separate. Blanch in salted boiling water and refresh in iced water.
    3. Honey, mandarin and five spice sauce: Heat sugar and honey in a pan until it starts to turn golden. Remove from heat and stir in mandarin juice and five spice. Return to heat and reduce until a syrupy consistency is achieved, about 5 minutes. Keep warm.
    4. Decoration: Cut the scallions into julienne then submerge in ice water to cause the scallion julienne to curl. Peel the mandarin, remove pith and any seeds from each segment. Slice each segment into 4 pieces.
    5. Heat 10 ml of vegetable oil in a frying pan, add the dumplings and color one side. Add chicken stock, sesame oil and vinegar then immediately cover with a lid and allow to steam for 6 minutes. Remove lid and continue to cook until the liquid has evaporated and the dumplings are cooked through, about 3 minutes. Add remaining 10 ml vegetable oil and continue to cook to crisp up the outside of the dumplings.
    6. To serve: Re-heat the bok choy in a frying pan with sesame oil, toasted sesame seeds and season. Arrange bok choy down the center of a plate and place 3 dumplings on top (3 for an entrée or 6 for a more substantial dish). Decorate with mandarin pieces, dots of honey, mandarin and five spice sauce and scatter with the drained julienne of scallions.

       

      *You can prepare these dumplings with different dumpling skins. As well as the Chinese potsticker dumpling wrappers, used in this recipe, Gyoza wrappers or wonton wrappers (the latter are usually square) cut in circles, make a convenient substitute. You can find dumpling skins in the refrigerated section of Asian stores. Left over dumpling skins can be frozen for latter use.

 

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