Twist on Traditional Tea Party Food – Tea Bar Style
Photo Credit: Steamy Kitchen
Interested in introducing some “Tea Bar” style food to your next tea party? Tea Bar Menus are popping up all over the country featuring items such as crepes, fresh fruit, green tea salad, salmon and Asian-style dumplings. Try these Pan Fried Pork and Shrimp Potstickers hot from SteamyKitchen.com. Make sure to checkout the “visual how-to” and some fun spirited commentary on these scrumptious potstickers.
Steamy Kitchen’s Pan Fried Pork and Shrimp Potstickers
- 1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
- 3/4 pound raw shrimp, shelled and deveined
- 3 stalks green onions, cut into 2 inch sections
- 1/2 cup canned bamboo shoots
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice wine (or dry sherry) for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
- cooking oil
Dipping Sauce: 1 teaspoon Asian chili sauce,1/4 cup soy sauce,2 teaspoon sesame oil,1/2 teaspoon sugar,1/2 teaspoon rice wine vinegar
- Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.
- Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry?all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.
- When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
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