Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Nguyen Andrea

Author:Nguyen, Andrea [Nguyen, Andrea]
Language: eng
Format: azw3
ISBN: 9781580089753
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2011-03-21T16:00:00+00:00

FILLING

1 tablespoon canola oil

2 tablespoons finely chopped shallot

1 clove garlic, minced

2 ounces ground pork, coarsely chopped to loosen

3 ounces medium shrimp, peeled, deveined, and chopped into pea-sized pieces (2½ ounces net weight)

Scant ¼ cup finely diced jicama

Generous ¼ teaspoon salt

⅛ teaspoon black pepper

¼ teaspoon plus ⅛ teaspoon sugar

1 heaping tablespoon chopped scallion (green part only)

½ pound Simple Flaky Pastry

Canola or peanut oil, for deep-frying

1. To make the filling, heat the oil in a medium skillet over medium heat. Add the shallot and garlic and cook, stirring constantly, for 2 to 3 minutes, until the shallot is soft and sweet smelling, and the garlic is beginning to turn blond. Add the pork, and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat no longer looks raw. Add the shrimp, jicama, salt, pepper, and sugar. Cook, stirring frequently for 4 minutes, or until the jicama is tender. Turn off the heat and stir in the scallion to wilt it slightly. Transfer to a small bowl, partially cover to prevent drying, and set aside to cool completely before using. You should have about ¾ cup. (The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated. Return it to room temperature before using.)

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