RECIPES FROM THE PACIFIC RIM TASTING

Dumpling and Noodle recipes

Dipping sauce:

1.5 tbs soy sauce
1 tbs white vinegar or rice vinegar
0.25 tsp chinese or japanese sesame oil
pinch sugar
1 tsp chopped or crushed garlic

Mix, let stand 5-10 minutes.

Shrimp shao-mai dumplings

Filling:

In food processor mince:

1 medium scallion
1 cubic inch fresh ginger

Add the following:

0.75 pound shelled uncooked shrimp
1.5 tbs shortening or lard
2 tsp coarse kosher salt
1 tbs dry sherry or chinese rice wine
2 tbs cornstarch

Process on high until a paste is formed

Beat one egg white until stiff
Finely mince water chestnuts (from 8 oz can drained)

Add egg white and minced water chestnuts to shrimp paste and mix thorougly by hand.

Assembling dumplings:

Add 1 heaping tsp filling to center of round shao-mai wrapper (available from Safeway in Pullman and other stores around town)

Pinch the edges of wrapper to cinch it around the ball of filling.  This takes some experimentation and practice.

Cooking the dumplings:

Place on rack in a steamer lubricated with sesame oil to prevent sticking of dumplings to rack.

Close steamer and keep under steady steam for 20 minutes.  Remove carefully then serve.

Sesame noodles

Dressing:

3.5 tbs chinese or japanese sesame oil
3.5 tbs soy sauce
1.5 tbs balsamic vinegar
2 tbs sugar
2 tsp kosher salt
0.5 tbs chili oil
4 tbs thin cut scallion rings

Cook 0.5 lb  angel hair pasta or dried chinese egg noodles. Drain and chill thoroughly with cold water. Shake off excess water. Add dressing and mix thoroughly.  Keep in refrigerator overnight to develop flavors. Serve.

Recipes are based on The Modern Art of Chinese Cooking by Barbara Tropp