The Black Teapot

April 14, 2010

Chinese Soup Dumplings

Filed under: Appetizers, Sauces — blackteapot @ 6:19 am
  • 2 pkgs dumpling wrappers, about 75 (NOT wonton wrappers)
  • bamboo steamer


  • 10 cups water
  • 3lbs chicken for stock (wings, necks, back, bones)
  • 1 cup chopped onion
  • 2 inch piece on ginger, thickly sliced
  • 5 dried shiitake mushrooms
  • 4 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tbsp gelatin


  • 6 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp hot chili oil
  • 1/2 tsp brown sugar
  • 1 clove minced garlic
  • 1 green onion, minced
  • 1 tsp grated ginger


  • 1lb ground pork
  • 15 uncooked shrimp, chopped
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 3 whole canned water chestnuts, minced
  • 2 tsp allspice
  • 1/2 tsp black pepper
  • 1 tbsp soy sauce
  • 1 head Napa cabbage

In a large pot, combine water, chicken parts, onion, ginger, onion, shiitake mushrooms, garlic, and soy sauce. Bring to a boil, skimming any foam that comes to the surface off. Boil for 10 minutes, then reduce heat and simmer for about 2 hours. If stock starts to get low, add a little water at a time.

After 2 hours, strain soup. Reserve only the liquid, and return to pot. Continue to boil until stock reduced to about 2 1/2 cups, about 40 minutes. In a small bowl, add 3 tbsp cold water, and add gelatin, stirring until soft. Add to hot stock and stir until dissolved. Transfer into a square, glass baking dish and refrigerate covered overnight.

In a bowl, combine ingredients for sauce. Whisk together soy sauce, rice wine vinegar, hot chili oil, brown sugar, minced garlic, green onion, and ginger. Cover and refrigerate over night. Serve at room temperature, and whisk well.

In a bowl combine pork, shrimp, green onions, garlic, water chestnuts, allspice, pepper, and soy sauce. Stir well. Cut set gelatin into small, 1/4 inch cubes. Stir into pork mixture very gently. Refrigerate for at least an hour.

Working with one wrapper at a time, lightly brush the edges with water. Fill with a heaping teaspoon of filling, making such there are a few gelatin cubes in each. Seal dumplings by folding the tops to look like a small bundle. *See picture below.  Gather corners and twist to seal.

Line bottom of bamboo steamer with a few cabbage leaves. Place over wok filled with about 3 cups of water, or enough to not quite come up to the bottom of bamboo basket. Place some dumplings on top of cabbage leaves, about 5. Cover and steam until cooked, about 12 minutes, adding more water to wok if it stars to get low. Try to not remove lid from steamer while cooking. Serve immediately with dipping sauce.

Dumplings can be frozen for up to two weeks. Cook frozen dumplings for about 15 minutes.


April 10, 2010

Pork Wontons

Filed under: Appetizers, Soups and Chowders — blackteapot @ 9:47 pm

  • 40 wonton wrappers
  • 1 lb ground lean pork
  • 1/2 cup water chestnuts, chopped finely
  • 1 tbsp soy sauce
  • 3 green onions, minced
  • 1 1/2 cups chopped shrimp
  • 3 cloves garlic, minced
  • 2 tbsp minced cilantro
  • 1 tsp minced ginger
  • 1 tsp ground black pepper
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrot
  • 1  egg
  • oil

In a large frying pan, heat oil. Quickly sauté cabbage, carrot, ginger, garlic, water chestnuts, pepper, and soy sauce until vegetables slightly softened. Remove from heat and cool.

In a large bowl combine pork, shrimp, green onions, cilantro, egg, and cooked vegetables. Mix well. Brush wonton wrappers with water, and fill with about 2 tsp filling. Seal, and fold in half. Pinch corners together to form wonton.

Prepared wontons can be deep fried and served with Thai Chili sauce, or boiled in vegetable stock until they float.

Smoked Salmon Stuffed Jalapenos

Filed under: Appetizers, Snacks — blackteapot @ 9:14 pm
Prep time: 30 minutes
Cooking Time: 20 minutes
  • 24 medium jalapeño peppers
  • 8oz cream cheese, softened
  • 1/4 cup finely grated Parmesan or Romano cheese
  • 1/2 cup smoked salmon, finely chopped
  • 2 green onions, finely minced
  • 1 clove garlic, finely minced
  • 1 1/2 tbsp dill, minced
  • salt and pepper to taste
  • olive oil

Preheat oven to 350*F or barbecue to medium.

Cut tops off of washed jalapeños. Using a fine knife or apple corer, remove the seeds and membranes from the inside of the pepper, and rinse them out. If you aren’t patient enough to do it this way, you can also cut the peppers in half lengthwise and scrape the membranes out. Toss jalapeños lightly in a little olive oil.

If baking in an oven, spread jalapeños on a baking sheet, and bake for 15-20 minutes, until they are slightly softened. If cooking on the barbecue, make a packet from aluminum foil, and cook for about 20 minutes, until slightly softened. Remove, and cool.

In a medium bowl combine cheese, salmon, onion, garlic, dill, salt, and pepper. Stir well. Refrigerate until peppers are ready.

Fill a pastry bag with cheese mixture. Fill peppers. Chill until ready to serve.


  • Crab or shrimp meat
  • Italian Sausage and red bell pepper
  • Spinach and cheese
  • Prepared peppers can be wrapped in half slices of bacon and pan fried or barbecued until crisp

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