Sunday Supper {Steamed Dumplings, Chinese Chicken, Fried Rice}

One afternoon, about a month ago, Brian rode his bike up to the center to grab some ingredients from the Asian Market for something he was making.  When we returned, I knew something was up by the goofy grin on his face.  Turns out, he bought a bamboo steamer.  This I can get behind.  Steaming is a pretty healthy way of cooking.  Plus Brian loves Dim Sum and I love Thai Sticky Rice both prepared in a steamer (I realize that sticky rice is not necessarily considered healthy).

We finally got around to trying it out last Sunday, and it was worth the wait.  Brian threw together a mouth watering Chinese dinner for us, Shimp & Pork Steamed Dumplings, Black Bean Chicken and Fried Rice.

How good does that look?

Here is the steamer - with freshly steamed Dim Sum

The Dim Sum is actually pretty easy to make.  It's a little time consuming assembling them, so in between taking photos, I helped make a few and tied all the chives.

Pork & Shrimp Steamed Dumpling:

1/4 pound ground pork

6 shrimp

2 cloves garlic

1 inch of finely chopped ginger

1 chopped jalapeno

2 sprigs of green onion, chopped

dash of soy sauce

dash of fish sauce (if you have it)

salt and pepper

egg or 1 Tablespoon of cornstarch combined in 1 cup water (to bind the mixture)

Won ton wrappers for wrapping

Chives for tying

Combine all ingredients together.  The egg or cornstarch mixture will make it all stick together.  Next, take the won ton wrappers, one at the time, and place a little filling in the wrapper.  Fold up the corners so they all meet, then twist to seal it.  Finish by tying a half of a chive around the top.

Now they are all ready to go.

Aren't they the cutest

Place them on the steamer racks, leaving a little space between each one.  You'll need to use a pan that the steamers can sit on top of, the closer the fit, the better.  Fill the pan about 1/3 full, heat the water, and stack the steamers on top.  In about 10-15 minutes your Dim Sum will be steamed and ready!

Here they are, ready to be steamed.

Black Bean Chicken:

1 Chicken Breast

1 Red Pepper

6 Mushrooms

2 cloves garlic

3 cups fresh spinach

black bean sauce (you can find it in any Asian store)

Chop the red pepper, chicken, mushrooms, and garlic.  Start by heating your wok, or pan, on the stove to high.  Add some oil, then the red pepper, chicken, and mushrooms.  Cook until veggies are soft and chicken is cooked, about 5 minutes.  Then add spinach and garlic, cook for another 2 minutes.  Last add a few tablespoons of black bean sauce, stir until mixed.  And you're done!

Fried Rice:

1 1/2 cups cooked cold rice (perfect for leftovers)

1 egg

1/2 cup frozen peas & carrots 

(we could only find frozen mixed veggies so we had corn and green beans too)

soy sauce

In a hot wok, or pan, scramble the eggs until almost fully cooked.  Add your rice, stir together.  Then add the peas and carrots.  Stir together.  Add soy sauce to taste, probably a few Tablespoons.  Stir again, and you're done.

And that pretty much wraps it up.  The chicken and rice were so easy (for Brian...), and so delicious.  The dumplings took a little love (from Brian...) and were even more delicious.  

One last photo of them

We ended up with a perfect dinner to end the weekend.  Who needs Kirin after all?

(Kirin is the Lederman family's favorite Chinese restaurant, if you happen to find yourself in Santa Rosa, give it a try)