CHINESE HEALTHY DUMPLINGS/Baked Red Snapper or Bass
Susan
1/2 pound spicy turkey sausage or turkey breakfast sausage
1 pound minced turkey
4 ounces shrimp (optional)
6 green onions (scallions)
1/4 medium size Chinese cabbage, or equivalent amount baby cleaned
spinach, or Chinese bok choy)
2 teaspoons soy sauce
2 teaspoon sesame oil
1/2 teaspoon pepper
1/4 cup water with a teaspoon cornflour mixed (can use one egg, but will
add cholesterol)
2 teaspoons white wine, or sherry
For wrapping dumplings:
2 packets wonton wrappers, round if possible, or square, (about 50 per
package)
1 bowl of water, half full
1 damp clean hand or kitchen towel
Remove turkey sausage from skins and combine with minced turkey in a food
processor. Shell and de-vein shrimp and combine in food processor with turkey
(if you do not have a food processor, you can chop shrimp into small pieces and
hand mix with turkey). Mix in finely chopped scallions, finely chopped cabbage,
soy sauce, sesame oil, pepper, cornflour mixture and white wine. Set on manual
“pulse” control or on lowest chop setting and process for just a few
seconds until shrimp is chopped coarsely into the turkey. If the amount is too
much for your food processor, mix in batches.
Set up dumpling wrapping area with a half full bowl of water, a clean surface
to work on, a damp clean hand or kitchen towel, chopsticks, or small spoons and
whoever is around to help you wrap the dumplings!
Set turkey mixture on wrapping area. On your clean working area, place a few
wonton wrappers flat down on surface (keep other wonton wrappers in plastic and
they can dry out). Using chopsticks or a teaspoon, place about a teaspoon of
mixture onto the center of wrapper. Dip a finger into the bowl of water and
moisten one side of the dumpling wrapper with turkey mixture on it. Pick up the
parcel and with fingers, pinch the two opposite sides of the wonton wrapper
together forming the parcel into the shape of a half-circle dumpling. If you
are using square wrappers, you will have to pinch the square shape down into a
half-circle shape. Keep dumplings covered with damp cloth to keep them from
drying out (do not have cloth dripping, it should be just damp to the touch).
Meanwhile, in a large deep pasta pot, fill a little above half with water.
Bring to a boil. Lower temperature so that the water is at a low boil, too high
a boil can break the dumplings. Place dumplings in carefully and close to the
water to prevent them from breaking. Boil uncovered for about 10 to 12 minutes
(checking to see if the inside is cooked). Gently take out immediately with a
strainer spatula. They are ready to eat with a ginger scallion soy sauce!
The next day, you can make pot stickers by frying the left over dumplings. Use
a sweeter dipping sauce such as a plum or duck sauce for pot stickers.
Baked Red Snapper or Bass
from River Road Recipes...
The Textbook of Louisiana Cuisine
INGREDIENTS:
1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or 1 No. 2 can
4 slices bacon
TO PREPARE:
Melt the butter and saute the green pepper and onion gently. When they are
tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes.
Place fish in a greased baking dish and top with strips of bacon. Pour liquid
mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the
sauce and a little additional red wine. SERVES 8 to 10
Copyright 1959 The Junior League of Baton Rouge, Inc.
<font color="#800080">Phebes
"Happiness is good health and a bad memory."
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