Crab Dumpling And Rice Vermicelli Soup Recipes

Steps:

• To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
• To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
• Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
• Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
• Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.

Steps:

• Cook the noodles and set aside. Using a food processor or mortar and pestle, pound the shrimp very fine. Put the eggs in a bowl and beat in the shrimp, crab meat and pepper to taste. Refrigerate.
• In a large pot, heat the oil and saute the shallots, garlic and sliced scallions until fragrant. Add the tomato paste and chili paste and cook for 1 minute. Add the tomatoes and cook for another minute. Add the chicken broth, fish sauce and sugar.
• Bring the soup to a boil, then reduce the heat until it is barely simmering. Slide the crab-meat and egg mixture carefully into the soup. Cover the pot and simmer gently for 5 minutes, or until the mixture is slightly firm and floats. Sprinkle with pepper.
• Divide the noodles among 4 soup bowls, top each with the shredded lettuce, a few bean sprouts and the minced scallions, and ladle the soup over. Garnish with the mint and coriander. Serve with lemon and chili peppers on the side).

Steps:

• Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
• While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
• Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

Steps:

• Make the pork broth: Add the pork necks and skin to a large pot. Cover with water by 2 inches and bring to a boil over high heat. Drain and rinse the necks and skin under cold water, then return to the pot.
• Add 4 cups of water, the ginger, scallions, rice wine, and peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, skimming the surface occasionally.
• Strain the broth through a fine-mesh strainer into a shallow baking dish and stir in the salt. Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator overnight, until set.
• Make the chile oil: In a small pot, combine the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, garlic, and canola oil. Cook over low heat until small bubbles appear around the garlic cloves, about 10 minutes.
• Add the Sichuan red chile flakes and salt to a heat-proof jar. Strain the oil into the jar and stir to combine. Let cool, then cover and refrigerate until ready to serve.
• Make the filling: Add the ground pork, ginger, scallions, soy sauce, sesame oil, rice wine, sugar, and water to a medium bowl and mix until evenly combined. If the filling feels too thick, add another tablespoon of water and stir until light and airy. Cover and refrigerate until ready to use.
• Make the dough: In a medium bowl, combine the flour, salt, and warm water. Stir to combine, then turn out onto a floured surface. Knead for about 20 minutes, dusting with more flour as needed, until very soft and smooth. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough in half and cover one portion with a damp towel. Roll the remaining portion into a 1-inch wide log, then cut into 12 pieces, rotating the log as you cut. Cover 11 pieces with the damp towel. Roll the remaining piece into a ball, then flatten with your palm. Dust with flour as needed to prevent sticking. Use a small rolling pin to roll the dough into a 3-inch round, then use the rolling pin to roll the edges thinner than the center, until the diameter of the wrapper is 3½-4 inches. Cover with the towel and repeat with the remaining dough.
• Fill the dumplings: Remove the chilled pork broth from the refrigerator and cut into ½-inch cubes.
• Scoop about 1 tablespoon of the filling on the center of a dumpling wrapper. Add about ½ teaspoon crab paste and 1 pork broth cube. Hold the dumpling in the palm of one hand and use the other to pleat the edges of the wrapper around the filling, pinching and twisting at the top to seal. Set on a baking sheet and repeat with the remaining filling and wrappers.
• Fill a large pot ⅓ of the way with water to a boil over high heat. Place a bamboo steamer basket on top and line with Napa cabbage leaves. Place the dumplings on top of the cabbage, leaving space for them to expand. Stack a second steamer basket on top and repeat to add more dumplings. Cover and steam for about 8 minutes, until the wrappers are slightly translucent and the filling is cooked through.
• Serve the dumplings with the chile oil, black vinegar, and ginger.
• Enjoy!