Last month I was craving dim sum or steamed dumplings and going out to my favorite Chinese restaurant that still had dim sum carts was out of the question. The virus thing you know.
So after searching for frozen dumplings that would hit the spot I decided that I had to DIY my own. It’s tedious, frozen ones are so much easier. But I wanted shrimp dumplings, not chicken and shrimp or pork and shrimp, just shrimp. So armed with my bamboo steamer and wanton wrappers I set off to make shrimp shiu mai. And they were delicious!
You can find all the ingredients at any Asian market, they’re pretty basic.
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Shrimp Shiu Mai
1 Tsp. Fresh Ginger, finely grated
1 Tsp Garlic, minced
1/2 Lb. Raw shrimp, peeled and deveined
1/4 Cup Water Chestnuts (canned)
1 Egg white
1 Tsp. Soy Sauce
1/2 Tsp. Sesame Oil
1/2 Tsp. Rice Wine Vinegar
20 pcs. Wanton or dumpling wrappers
Put garlic, ginger, and shrimp in a food processor.
Pulse until shrimp is broken up.
Add water chestnuts and pulse to chop.
Add egg white, soy sauce, sesame oil, and vinegar. Pulse to fully combine.
Place 1 Tbs. shrimp filling on to the center of each wrapper.
With damp fingertips (dampen with water) moisten the edge of wrapper.
Pinch wrapper together into small folds.
Work around the filling so in the end the filling is still visible.
Line bamboo steamer with parchment paper and place dumplings inside. Allow some space between dumplings so they don’t stick together.
Steam over boiling water for about 7-8 minutes or until filling is cooked.
Serve with preferred dipping sauce like soy sauce or seasoned rice vinegar.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.
Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.
As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.
This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!
1 whole medium size chicken, cut into serving pieces
½ cup potatoes, cubed
1 cup vienna sausage, sliced
1 pc. chorizo de bilbao, sliced
2 pcs. hard-boiled eggs, sliced
4 cups red pepper, cut into strips
1 tsp. soy sauce
½ cup green piece
1 tbsp. calamansi juice
3 tbsp. cooking oil
1 tbsp. garlic, minced
2 tbsp. onion, chops
1 pc. bay leaf
4 cups water chestnuts
1 cup water
1-1/2 tsp. salt
4 tsp. pepper
In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
In a pan over medium heat, heat oil then sauté the garlic and onions.
Add the chicken and cook until slightly brown.
Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
Add water, potatoes and carrots then simmer until chicken is tender.
Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
Cook until vegetables are tender.
For the White Sauce:
Make white sauce with 2 tbsp butter into pyrex dish.
Place sliced eggs attractively on top of meat mixture.
Cover with crust and brush top with beaten egg yolk.
Make slits on top to let out steam.
Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.