Thursday, August 5, 2010

Shrimp Dumplings and Noodle Stir Fry

I find myself fantasizing about food more and more as I sit at work these days.  Today, I dreamt of dumplings all day.  I have never made, or attempted to make them.  I looked up a few recipes and couldn't decide whether to make my own dough or buy some pre-made. Then I started thinking about my main course.  I've been eating a lot of rice these days and I rarely make noodles, and so my meal was born.

Shrimp Dumplings ~ I adapted this recipe from the Shrimp Scallion Dumpling recipe on my epicurious app.

8 medium sized peeled and deveined shrimp, finely chopped
1 tbs vegetable oil
1/2 clove of garlic minced
1/2 tsp minced peeled ginger
1 tsp soy sauce
2 scallions finely chopped
1 tsp Sriracha spicy sauce
About 8 dumpling or wonton wrappers

Stir together all ingredients except for the wrappers.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush the edge of the wrapper with water, then fold in half (diagonally) and press to seal.  Bring the two long ends of the triangle together, moisten them and press together.

Next up, cook the dumplings in a medium pot of hot, but not boiling water until the filling is cooked.  Only takes about 3 minutes.  You can see the shrimp turning pink.  Fantastic!

Shrimp Noodle Stir Fry

8oz noodles cooked (I used Asian Gourmet Wide Lo Mein)
3 oz wok oil
1 tbs minced peeled ginger
1/4 cup chopped onions
1/4 cup broccoli
1/4 cup red bell pepper, julienned
1/4 cup green bell pepper, julienned
1/2 lb medium sized peeled and deveined shrimp
4oz can of diced water chestnuts
1/4 cup szechuan sauce (I only had a small amount so I added soy sauce and sriracha)

Heat up the wok oil then add ginger and onions to the wok.  Next I added the broccoli since it takes the longest to cook.  Soon after I added the bell peppers and let the vegetables cook for a few minutes until tender, but not mushy.  Then add the water chestnuts.  After the chestnuts heat up, push all the veggies to the side and add the shrimp to the middle.

Flip them over once they're pink, just a couple of minutes.  Once the shrimp is cooked on both sides, push everything to the side and add the sauce to the middle.

Once the sauce is hot, add the noodles and mix everything together.  Once all the ingredients are well coated in the sauce, serve then ENJOY!

Hungry yet?

P.S. This took me about 1 hour 10 minutes to make.  A good portion of that time was spent cleaning the shrimp.  I highly recommend buying cleaned and deveined shrimp if you can.  I wouldn't go as far as pre cooked because you never know what you're getting.  This is definitely not a quick weeknight meal, but you can make it if you start early enough and have the right shrimp!

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