Believe it or not, it’s so easy shopping for ingredients for Oriental recipes. I’d dare say, it’s even fun. You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.
The folks at this 1st Oriental Market are amazing people. They’re so eager to help with all your needs. And I find that this is common just about anywhere I go when it comes to foreign food. People like to share their experiences and culture. I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.
Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you. I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe. For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle. And what about Plum Sauce… could you imagine having to make that beforehand too? Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles. But, could you imagine having to make all of those ingredients as well? You’d be making ingredients for your ingredients.
That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place. Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.
So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!
If you love Shrimp, you’re going to love these Shrimp Dumplings. They’re a lot like Gyoza, or what most people call Pot Stickers, only better. Just imagine biting into one of the largest seasoned Prawns you can think of. Now picture it wrapped in a Steamed Wonton Wrapper and pan fried to perfection. I don’t know about you but that’s my idea of great recipe. The only thing missing is something to dip them in but don’t worry I’ve got you covered. As a bonus, I’ve included a Potsticker/Shrimp Dumpling Sauce recipe down below, with a video tutorial to go along with it, so there’s no room for error. After you try that you’ll never eat Pot Stickers or Shrimp Dumplings again without it!
Shrimp Dumplings Ingredients:
2 lbs Ground or Minced Shrimp
1 pkg Wanton Wraps (Nasoya)
1 chopped Green Onion
1 tbsp fresh Cilantro
2 tsp fresh chopped Ginger
1/4 cup chopped julienne Bell Pepper
1/4 cup chopped Carrot
2 chopped Garlic Cloves
1 tbsp Soy Sauce
2 tsp Sesame Oil
1 tsp White or Black Pepper (Which ever you have)
Potsticker and Shrimp Dumplings
Dipping Sauce Ingredients:
1 part Sugar
1 part Warm Water
1 part Soy Sauce
1/2 part Rice Wine Vinegar
1 chopped Garlic Clove
1/2 fresh chopped Cilantro
1/8 tsp Chili Flakes or Chili Oil
Follow the video tutorials and enjoy your Shrimp Dumplings and Dipping Sauce.
If you don’t know by now, Americans love Chinese Pot Stickers. If you’ve been to any Chinese Buffet in the last 10 years, you’ve seen them. They’ve even become so popular, they sell them right next to the frozen burrito’s of just about every grocery store in America. I don’t know the history or the exact Origin of the Pot Sticker, I mean, that’s what Wikipedia is for, right, but I can tell you that these are usually prepared fresh everyday, and they’re made by hand, not stamped out of a cookie cutter.
What are Pot Stickers made of?
The breakdown is very simple; Ground Pork, Onion, Carrots and a few Asian Sauces, Hoisin and Oyster Sauce. Just a few secret folds that aren’t too complicated, and Voila, you’ve got Pot Stickers! Well, at least in theory, right. But now what? Do you throw them in boiling water? The answer is NO! Technically I guess you could, but these things are traditionally steamed. And if you don’t have a Steamer, no worries. This video tutorial will show you how to do it without one, So let’s dive right in and make some Pot Stickers.
Be sure to check out my Shrimp Dumplings recipe because I have the best sauce recipe in that post to dip these Pot Stickers in if Tempura dipping sauce isn’t available in your area.
Pot Stickers Ingredients:
1 pkg Pot Sticker Wrappers
8 oz Ground Pork Sausage or just Pork
1/4 cup Carrots
1/3 Cup Scallions
1 tsp Hoisin Sauce
1 tsp Oyster Sauce
1 tsp Black Ground Pepper
1/2 tsp Chopped Garlic
Water to glue the Wrappers together
Combine all ingredients in a bowl and mix thoroughly. Wet the edges of each wrapper and place about 1 tbsp of Ground Pork mixture in the center, and then fold in half like a taco. Then proceed to one of the corners and pleat the edge of one side and apply pressure to make the wrapper stick, all the way around in a half moon shape. Then place Pot Stickers in a steamer lined with Bok Choy leaves or Cabbage and Steam for 7 minutes. Pan fry in a lightly oiled pan for a 1 minute, or until the bottoms turn a light golden brown, Drip dry onto some paper towels then serve your Pot Stickers with some Tempura Dipping Sauce.