RECIPE TITLE " Steamed Shrimp Dumplings"
recipe from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World Copyright © 2001 by Yan Can Cook.
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MAKES 14 DUMPLINGS, SERVES 6 --- moderate
The key to success for these tender little dumplings is the the wrappers! They are made of rice flour, which turns translucent when cooked, showing off the shrimp inside.
1/2 cup wheat starch
1/2 cup glutinous rice flour
1/4 cup cornstarch
1 1/2 teaspoons vegetable oil
1/2 cup plus 2 tablespoons boiling water
14 large raw shrimp (about 1/2 pound)
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons grated ginger
3/4 teaspoon sugar
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
About 1 tablespoon vegetable oil
3 large lettuce leaves
1. To make wrappers, combine wheat starch, glutinous rice flour, and cornstarch in a bowl. Add oil and boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Knead dough into large ball. Cover and let rest for 20 minutes.
2. Shell, devein, and butterfly shrimp, leaving tails intact. Place in a bowl with salt and white pepper; let stand for 10 minutes.
3. To make ginger vinegar, combine rice vinegar, water, ginger, sugar, soy sauce, and sesame oil in a small bowl. Set aside.
4. Shape each dumpling: On a lightly floured board, knead dough until smooth. Roll dough into a cylinder about 12 inches long; cut crosswise to make 14 pieces. Cover dough to prevent drying. Dip a paper towel in oil; wipe towel over work surface and blade of a cleaver to lightly oil. Place one portion of dough on work surface; with cleaver blade smear dough into a thin circle about 3 inches in diameter. Lift the thin circle of dough and drape over back of a shrimp, leaving tail exposed. Pinch edges together under shrimp to seal. Cover while shaping remaining dumplings. Re-oil work surface and cleaver blade as needed.
5. Prepare a wok for steaming (see page 6). Line bottom of steamer with lettuce. Place dumplings on lettuce without crowding. Cover and steam until shrimp turn pink and wrappers are translucent, 3 to 4 minutes. Serve hot with ginger vinegar for dipping.
|Martin Yan Quick and Easy
Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly
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|Martin Yan's China
The world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series, Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China. Just in time for the 2008 Olympic Games in Beijing, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavors and techniques to the kitchen, yet are simple enough for any home cook to effortlessly embark on a culinary journey through China. Click here to buy
|Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World
"The Chinatowns around the world are amazing communities," writes Martin Yan in his Chinatown Cooking, "filled with history, culture, friendship, and of course food." Naturally, in this companion book to his public television series, Yan focuses on the food--a rich stew from the world's Chinatowns, including, exotically, those in Singapore, Sydney, and Macao. The 200 recipes included reflect a profoundly rich food culture (or cultures, as Chinese cuisine is regionally diverse). Some dishes, like Steamed Whole Fish with Ginger and Green Onions and Sweet-and-Spicy Garlic Shrimp, are beloved classics; others, including Hawaiian Lu'Au Stew, mirror adjustments to local ingredients or tastes; while still others, such as Crispy Seafood and Mango Packets and Steamed King Prawns with Chinese Pesto, are the innovations of modern chefs. But old or new, the dishes are endlessly tempting, and, because of Yan's knowledgeable yet relaxed approach and the clarity of his recipes, completely manageable.
Covering dishes from dim sum, appetizers, and soups, to meat and seafood specialties, rice, noodles, and even desserts like Lucky Treasure Rice Pudding, the book also profiles the Chinatowns, noting their unique qualities (Yokohama's is host to 18 million tourists a year!) while also offering restaurant and dish recommendations (at Macau's Restaurante Chan Chi Mei, order the hanging fish hot pot). Yan also provides illuminating cultural asides such as those about Hakka cuisine or Singapore's Sam Sui women, who were pivotal in the construction of that country's Chinatown. But it's the dishes that make the book a treasure. The book also contains comprehensive food and technique glossaries and color photos throughout. --Arthur Boehm
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|Martin Yan's Feast: The Best of Yan Can Cook
Now in paperback comes the complete guide to Chinese cooking based on Martin Yan's popular PBS show. This encyclopedic book features Martin Yan's trademark clear and detailed guidance on Chinese cooking techniques, implements, ingredients - and of course, recipes. Using a warm, witty approach, Yan makes the mysterious accessible for novice or experienced cooks not familiar with the complexities of this cuisine. Color photographs enhance the 350 recipes which include both typical restaurant choices and homemade favorites, from Drunken Crab with Ginger-Wine Sauce and Mu Shu Vegetables, to Sunshine Soup with Dumplings, Sweet Bean Paste Puff, and Steamed Coconut-Papaya Sponge Cake.
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