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scallion

Orange Beef and String Beans

Ingredients:

  • 1 1/2 lb flat iron steak
  • 6 scallions 
  • 2 tsps ginger
  • 4 tsps garlic
  • 2 eggs whisked
  • 1 cup soy sauce
  • 3/4 cup potato starch
  • 1 orange -- zest and juice (Some oranges are more difficult than others, but I would shoot for about 1 1/2 tbsp zest and 1/2 cup juice)
  • 2 heads of cauliflower
  • 1/4 cup water
  • 1/4 cup coconut milk 
  • 1 tsp salt
  • 3 cups string beans
  • 7 tbsps cooking oil (Normally I would use coconut oil, but I only had peanut oil available for this instance)

Directions:

  1. Cut your steak into small quarter inch slices
  2. Place slices into large ziplock bag
  3. Add soy sauce, 1 tsp ginger, 2 tsps garlic, whisked eggs and potato starch 
  4. Place the rest of the ginger and garlic in a bowl
  5. Cut the dark green leafy parts of the scallion into 2 inch slices and add to the bowl
  6. Mince the remaining light green and white parts of the scallion
  7. Add half of the minced scallions to the bowl and half to your ziplock bag
  8. Finally, add the zest and juice to the marinade 
  9. Seal your ziplock bag and use your hands to make sure that the meat is entirely coated with all the marinade
  10. Set aside for at least 30 minutes.
  11. Cut your cauliflower into florets and place into a food processor
  12. Pulse until they are the consistency of rice
  13. Add the cauliflower to a large pot
  14. Add 1/4 cup water, 1/4 cup coconut oil, 1 tsp salt
  15. Cover with a lid and simmer on low for about 20 minutes while you prepare the rest of the meal
  16. Put 1 tbsp cooking oil into a wok
  17. Add the bowl full of scallions, ginger, and garlic
  18. Stir until fragrant
  19. Add the string beans and cook for about 10 minutes, or until the beans are tender
  20. Remove from the wok
  21. (By now, assuming your steak has marinaded sufficiently)Add 3 tbsps cooking oil to the wok
  22. Using a fork, add the steak to the hot oil (try not to allow too much excess liquid)
  23. Cook steak until lightly browned
  24. Remove and place onto a paper towel to drain some of the oil
  25. Repeat the process with the second half of the steak
  26. Now add all of the ingredients back into the wok (beans and steak)
  27. Push the food to the edges of the pan so there is a hole in the middle (looks like a donut)
  28. Pour the remaining marinade into that hole.
  29. Wait until the sauce is boiling and thickened a bit, and then stir it into the dish
  30. Scoop out some cauliflower rice, place the steak and beans on top, and enjoy!
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Shrimp Scallion Dumpling

Ingredients:

  • 1 lb shrimp minced
  • 6 cloves garlic minced
  • 7-8 scallions minced
  • 2 tsp sesame oil
  • 1 tsp garlic salt

Other Ingredients:

  • ~50 wraps
  • Cup of warm water
  • bamboo steamer
  • parchment paper
  • Large pot

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten all the edges of the wrapper
  4. Take all four corners(or four sides if round) and press together at a peak
  5. There should now be four open slits in the wrap
  6. Press each of those together
  7. Then dab a bit more water on one side of each fold and press the flap down against the meat of the dumpling
  8. It should look a bit like a sharp pear
  9. Boil water in the large pot
  10. Cut a piece of parchment paper to fit in your bamboo steamer
  11. Add dumplings to steamer, cover and cook for about 10 minutes
  12. Once the wraps are a bit see through, and tender, remove from the steamer and enjoy!
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Pork and Cilantro Dumpling

Pork and Cilantro

Ingredients:

  • 1 lb ground pork
  • 1/2 cup minced cilantro
  • 4 scallions minced
  • 4 cloves garlic minced
  • 2 tsp sesame oil
  • 1 tbsp soy sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~50 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
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Chicken Classic Dumpling

Chicken Classic

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic.

Filling Ingredients:

Photo by  Nikki McFadden
  • 1 lb ground chicken
  • 6 scallions minced
  • 1 large carrot minced 
  • 3 heaping tsps of ginger minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 1/2 tsp ground white pepper
  • 1 tbsp spicy chili sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~60 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
                   Photo by   Nikki McFadden

                   Photo by Nikki McFadden

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