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 11, 2010

Caesar Salad

Filed under: Salads, Sauces — blackteapot @ 12:10 am
  • 2 head romaine lettuce, washed and torn into bite sized pieces
  • 3 cups cubed French bread
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tsp dried herbs (basil, oregano, thyme, parsley, etc)
  • 3/4 cup finely grated Parmesan cheese
  • 5 slices bacon, cut into small pieces


  • 1 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp anchovy paste or 4 anchovy fillets
  • 1 tsp Worcestershire sauce
  • 1 egg
  • 3 cloves fresh garlic, crushed
  • 1/2 cup Parmesan cheese
  • fresh ground black pepper

In a large frying pan, heat first amount of olive oil. Fry bread cubes until lightly golden. Toss with salt, pepper, and dried herbs. Set aside.

Fry bacon until crisp, and set aside.

In a bowl combine second amount of olive oil, lemon, anchovy, Worcestershire, egg, garlic,cheese and pepper. Blend with a hand mixture until thick. A blender can also be used, but I don’t find it gets as thick that way.

In a large bowl toss Romaine, bacon, croutons, and sauce. Sprinkle with first amount of Parmesan cheese, and serve immediately.

April 10, 2010

Thai Garlic Chili Sauce

Filed under: Sauces — blackteapot @ 10:06 pm
  • 8 red Thai chilies, stems removed
  • 10 cloves garlic, skins removed
  • 1/2 inch piece of ginger, peeled
  • 1 lime, juiced
  • 3 lemon grass stems
  • 1 cup fresh cilantro
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1/3 cup fish sauce
  • 1/4 cup warm water

Place chilies, garlic, ginger, lime juice, lemon grass, and cilantro in a food processor. Blend until it forms a coarse paste.

In a sauce pan, dissolve sugar in water over medium heat. Cook on high until light caramel forms, about 3-5 minutes. Stir in paste and bring to boil. Add cider vinegar and fish sauce. Boil for another two minutes.

Makes about 3 cups. Can be sealed in jars and stored

March 26, 2010

Roasted Anaheim and Garlic Barbacue Sauce

Filed under: Sauces — Tags: — blackteapot @ 12:59 am

Perfect for barbacued ribs, pulled pork, or chicken. I put it on everything, even mac and cheese.

Prep Time: 20 minutes

Cook Time: 60 minutes


  • 1 8-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1/2 cup minced onion
  • 2 tablespoons brown sugar
  • 1/2 cup molasses
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 2 heads of garlic
  • 6 Anaheim peppers
  • 1  tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 cup finely chopped basil
  • salt and pepper to taste

Slice tops off heads of garlic, leaving the bulb whole. Peel back any loose paper covering. Sprinkle with olive oil. Rub Anaheim peppers with oil. Place on heated barbacue, or in oven preheated to 350*F, and roast until peppers are soft and skin turning black, and garlic is soft. Place peppers in a paper bag to steam. Leave garlic to cool.

In a large pot, heat 2 tbsp of olive oil. Sauté onions on medium heat until soft and translucent. Add crushed tomatoes, molasses, brown sugar, vinegar, Worcestershire sauce, and dry mustard powder. Stir well to mix.  Allow to simmer on medium heat.

Remove Anaheim peppers from bag. Skin should easily peel off. Slice open peppers and remove seeds and membranes. Finely chop, and add to simmering tomato mixture. Squeeze garlic out of bulbs. Flatten garlic with flat blade of a knife. The garlic should turn into a paste. Add to tomatoes. Allow to simmer for 10 minutes, stirring constantly. Add tomato paste, basil, and salt and pepper to taste. Simmer for 15 more minutes, stirring.

Can be stored in the refrigerator for 5-7 days.

August 22, 2008

Thick Vegetable Pasta Sauce – Vegan

Filed under: Food, Sauces, Vegan — blackteapot @ 10:34 pm

Prep time: 15 minutes

Cooking time: 1 hour


  • 2 tbps olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, grated
  • 2 ribs celery, chopped finely
  • 1 10oz can chopped tomatoes
  • 1 5.5oz can Hunts garlic tomatoe paste
  • 1 large zuchini, chopped
  • 10 mushrooms, sliced
  • 1 green bell pepper, cleaned and chopped
  • 1 8oz package frozen spinach, thawed and drained
  • 1 tbsp dried basil, or 1/2 cup fresh, minced
  • 2 tsp salt
  • 2 tsp pepper

In a large pot, head oil on high. Sautee onion until translucent. Add garlic and carrot, stiring rapidly. Add tomato paste, stirring. Add remaining ingredients, stiring well. Turn heat to low, and simmer for an hour, or until vegetables are well cooked.

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