Pork Shrimp and Napa Cabbage Dumplings

I am counting down to Lunar New Year which falls on this Friday. (Check out my Chinese New Year recipes.) On Lunar New Year’s eve, family would gather together for a reunion dinner—a feast where plenty of dishes would be served. Growing up in Penang, Malaysia, our family reunion dinner would always be hotpot, or “steamboat” (called “??”) where we cook various ingredients in a boiling pot of soup. As a child, I would always look forward to Chinese New Year, as it’s the happiest time of the year, with new clothes, new shoes, great foods, money (“red packets”), abundant joy and endless fun with my family and cousins.

The first year I came to the United States as a graduate student, I celebrated Lunar New Year’s eve with my friends from China. That was the first time I was introduced to dumplings, or jiaozi, as the staple for the reunion dinner. I remember my Chinese friends gathered around wrapping beautiful dumplings with the fillings, some made with pork and chives, and some with pork and napa cabbage. It was the first time I tasted Chinese-style dumplings, and it was then that I fell in love with them.

This is my easy pork, shrimp and napa cabbage dumplings. All the ingredients can be found at regular supermarkets. More importantly, these dumplings are extremely delicious: juicy, savory, with a nice and refreshing crunch from the fresh napa cabbage. They are absolutely delightful for the upcoming Lunar New Year celebration.

For Lunar New Year recipe ideas, please check out my collection of Chinese recipes, Lunar New Year recipes, as well as my Dumplings recipes. Enjoy!

(Click Page 2 for the Pork, Shrimp & Napa Cabbage Dumplings Recipe)

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Chinese Corn and Cabbage Soup

It’s hard to get too much of summer corn. Every time I visit a farmer’s market here in the city, there is always a crowd of people gathered around the corn bins selecting their perfect ears, even if it’s late in the day and the sellers are packing up their trucks and vans. Even if I’ve had corn 3 or 4 times earlier in the week, all those overflowing bins become a huge magnet. Corn is one of the reasons I finally bought a virtually indestructible Lands End tote bag, since my other totes weren’t cutting it anymore for hauling heavy grocery loads home via subway.

So what can you do with all this sweet corn other than roasting it whole, creaming it, sprinkling kernels on salads and pastas, and making corn bread? How about a Chinese soup?

If you’re like me and kind of adore Chinese chicken and corn soup (homemade or take-out version), you’ll probably also love this light soup made with corn, cabbage, mushrooms, and carrots. The cob goes right into the pot to flavor the vegetable or chicken broth, and the rest of the ingredients take 10 minutes or less to cook through.

If you’re cooking for a large party, say at your next barbecue, by all means find a huge stockpot and quadruple the recipe.

_______________________________

Chinese Cabbage and Corn Soup

Serves 3 to 4 as an appetizer

8 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 ears sweet corn
4 cups chicken or vegetable stock
2 cups shredded Napa, Savoy, or green cabbage
1 carrot, peeled and finely diced
2 teaspoons sesame oil (or substitute chili oil if you’d like a spicy soup)
Salt and pepper to taste
2 scallions, shredded

1. If you’re using dried mushrooms, soak them in warm water for 10 to 15 minutes. Squeeze out the excess water and discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps.

2. Working one by one, lean an ear of corn against the slide of a large sturdy bowl. With a serrated knife, carefully cut off the kernels while moving the knife away from you. (If you do this on a cutting board,  the kernels will likely fly in all directions.) Set the kernels aside and save the cob.

3. In a large pot, bring the stock to a boil over high heat. Add the corn cob and allow it to simmer for 15 minutes so the soup can extract some of the corn flavor. Add the corn, cabbage, mushrooms, and carrot and simmer for another 8 to 10 minutes. Stir in the sesame oil, then salt and pepper to taste. Top off with shredded scallions and transfer to serving bowls.

_______________________________

Other Chinese soup recipes to try:

Wonton Noodle Soup, Hong Kong-Style

Tomato Egg Drop Soup

Hot and Sour Chicken Noodle Soup

Vegetarian Congee

White Asparagus and Crabmeat Soup from Red Cook

Ginseng Chicken Soup from Indochine Kitchen

Tagged as: Chinese, Recipes, Soup, Vegetarian

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Sriracha Cabbage Slaw Recipe

Sriracha Cabbage Slaw Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d' } ); YAHOO.util.Event.onDOMReady( function() { FB.XFBML.parse(); } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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May 16, 2011Sriracha Cabbage Slaw Recipe

Yesterday I had the brilliant idea of buying a rack of pork ribs and marinating them overnight for my husband to grill this evening. The idea was that he’d shoulder most of the work for dinner as I polished my book manuscript! Alas, it started drizzling in the afternoon. We could have kept the ribs in the fridge for another night but decided to go ahead with a warm weather dinner. Just because it is dreary outside does not mean that we have to eat cold-weather food! 

I used a Thai-Chinese marinade for the ribs and wanted an easy side dish. After rummaging through the fridge, I found a partial head of green cabbage. I also found a bottle of Sriracha chile sauce that Pim Techamuanvivit of ChezPim.com gifted to me. I'd been keeping it for a special occassion and this was it! I needed something to brighten up the day.


Panich brand is the original Sriracha chile sauce. It is labeled “Sriraja” apparently due to a trademark dispute. Pim brought it back from Thailand for me to try. If you can get your hands on this stuff, it’s absolutely delicious and well balanced. The medium-hot is what I have and it is not as assertive as the Rooster brand of Sriracha. Panich brand is nice and mellow and along the lines of homemade Sriracha.

After tasting some straight from the bottle, I got a little heartburn. However, the Panich Sriracha was so good that I wanted to eat more. To be prudent, I decided to dress a cole slaw with the Thai chile sauce. It is very simple but you have to finesse it a little because of the different levels of heat in Sriracha. The ground celery seed lends an herby edge that pairs well with the chile sauce. I buy celery seed and grind them myself, mostly for adding to bloody Mary cocktails. And, the fish sauce offers a little umami depth.

RECIPE

Sriracha Cabbage Slaw

Use eggless mayonnaise for a vegan version. I like full-fat mayo as it imparts a terrific richness.

Serves 4 as a side

Dressing
1/2 teaspoon ground celery seed
1/2 teaspoon sugar
1 to 2 tablespoons Sriracha chile sauce
1 1/2 to 2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons mayonnaise, purchased or homemade
Salt or fish sauce, to taste

1/2 head green cabbage, cut into thin ribbons
1 carrot, cut into fine shreds

1. In a bowl, whisk together the celery seed, sugar, chile sauce, vinegar, and mayonnaise. Add a few big pinches of salt or about 1/2 teaspoon of fish sauce to taste. You want the flavor to be on the tart side so tweak the coral-colored dressing to please your palate.

2. Add the cabbage and carrot, toss. If you like a crunchy slaw, serve it about 5 minutes after tossing. Or, let it sit for about 20 minutes to allow the flavors to develop and the cabbage to wilt. Cole slaw is chameleon like so taste it again right before serving. Verify the flavors then dish it up, leaving the residual dressing in the bowl.

Have any nifty cole slaw ideas on your mind? Share you ideas! Memorial Day barbecues are just around the corner.

Related posts:

Homemade Sriracha Chile SauceSriracha taste off (Panich brand was not part of this tasting but it would have scored at the top!)Sriracha and Crab Rangoon WontonsPosted in Recipes: All, Recipes: Chile Sauce, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Non-Vietnamese, Recipes: Salad, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

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Comments

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I make this all the time - but I add sriracha to everything! I use lemon juice instead of rice vinegar though, and sometimes add a tiny amount of nigella seeds.

Posted by:Diane |May 17, 2011 at 09:36 AM

Diane: Nigella seeds would be very nice. Maybe toast them a bit. Maybe ajwain would work too for another South Asian twist?

Posted by:Andrea Nguyen |May 17, 2011 at 09:50 AM

very good site and come back next time.

Posted by:chaussures mbt |May 18, 2011 at 06:28 AM

Hey isn't it looks very Yummy? My mouth is watering by just seeing it.This Sriracha Cabbage Slaw Recipe is too good because i like Cabbage and it also good for your health too.

Posted by:top web hosting companies |May 18, 2011 at 11:21 PM

Maybe a bit OT here, how do you keep a well-stocked pantry/fridge without being overrun by all the sauces and seasonings? I assume you have quite a few of them for all the dishes you need to test and/or want to cook. I try to focus on Asia (all the way from Japan to Middle East) and just a little bit of Italian, but I am beginning to lose track of what I have. Any tips?

Posted by:Shirley |May 20, 2011 at 03:45 PM

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