NEW – Itali-Asian Fusion: Sausage, Pepper and Broccoli Rabe Dumplings

This week I’m throwing my hat into the trendy Asian-Fusion kitchen, with a bit of Italian flare. I’m calling it Itali-Asian Fusion. What I’m doing is taking sausage filling that you would use in a ravioli or a stromboli (aka sausage bread), and I’m using it to fill wonton wrappers. I came up with the idea when planning to make sausage and peppers stromboli for a family birthday party. The combination of the sausage, peppers and broccoli rabe mixed with some parmesan cheese was a natural, go-to favorite Italian taste, and the wonton wrappers made for easy single servings along with puréed red peppers for dipping. The wonton wrappers can be prepared in a number of ways when stuffed (fried, steamed in steamer baskets, or baked – I chose to bake mine for quick and easy serving time).

The easiest method that I use to prepare sausage and peppers as a meat filling is to combine the raw ground sausage with chopped peppers in a baking dish and to bake it until the meat is browned and slightly crispy (a mixture of sweet and hot sausage is my preference). This eliminates the extra oils from frying and frees up some time as well. While you let the cooked sausage and peppers cool, you can prepare your broccoli rabe. When the broccoli rabe is done cooking, combine it with the sausage and peppers and either chop it with a knife or with a few quick pulses in a food processor. This helps mix the filling and allows for easy assembly, regardless of what your using the filling for.

As I mentioned above, you can prepare the stuffed wontons a number of ways. Frying is the traditional way, which will give you the crispy texture. Baking will also give you a slightly crisp coating, if sprayed with a cooking spray. And steaming will give you a soft, ravioli-like texture.

SAUSAGE, PEPPERS & BROCCOLI RABE DUMPLINGS
Makes 40-48 Dumplings

1lb ground sausage (hot, sweet or a mixture of both)
Two 7-oz jars roasted red peppers (one for mixture, one for dipping sauce)*
1 bunch broccoli rabe (bitter broccoli)
2 tblspn olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup parmesan cheese
One 12-oz package wonton wrappers (found in the produce section of your grocery store)
*you can use one bell pepper, red pepper or any other pepper of choice in place of the roasted red pepper for the mixure

Mix the ground sausage (remove casing if needed) with one jar of chopped roasted red peppers. Place in a baking dish and bake at 350º for 40-45 minutes, or until sausage is browned, up to slightly crisp. Remove from oven, set aside to let cool.

In a large pot, bring 2 quarts water to a boil. Add the broccoli rabe and let cook for 5 minutes, until crisp-tender. Remove from pot and drain excess water. In a large pan, heat 2 tblspn olive oil, add garlic. Add broccoli rabe to pot, mix with garlic for and saute for 10-15 minutes until desired doneness. Remove from pan, season with salt and pepper, let cool slightly, mix with sausage and peppers.

Using either a knife and fork or a food processor, mix and chop the sausage mixture, broccoli rabe and 1/4 cup parmesan cheese just a bit to make for easy filling.

Taking one wonton wrapper at a time, place a full teaspoon of the sausage mixture in the middle of the wrapper. Using either your finger or a brush, wet all 4 of the edges of the wonton, fold in half diagonally, press and set aside. When all 48 wontons are stuffed, you can either fry, steam or bake the stuffed wontons.

To fry: Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 dumplings, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings.

To steam: Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer’s surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

To bake: Place dumplings on a sprayed baking sheet without touching each other. Bake at 350º until crisp.

Place the second 7-0z jar of roasted red peppers in a blender, purée, heat and serve as a dipping sauce.

Mother’s Day Dinner: Asian Potstickers

Spring has sprung and it’s time once again to celebrate and honor all of our Moms! Last year I shared a breakfast recipe for Apple Cinnamon French Toast. This year, I’m going to share a recipe that you can make for a nice Mother’s Day lunch or dinner – Asian Potstickers, also known as Asian Dumplings.

I grew up in a very traditional household. My dad went to work and my mom took care of the house. When I was a kid, she handled all of the meals. So our tradition on Mother’s Day was Chinese food for dinner. As we got older, and my brother and I both became interested in cooking, we put aside the wonton, lo mein and fried rice for our own home made meals and grill-outs. A few years back, my wife and I bought bamboo steamer baskets as part of my mom’s Mother’s Day gift. I thought it would be fun and nostalgic to once again have Chinese food for dinner. We all sat in her kitchen and made home made dumplings together and put the steamer baskets to use right away. Not only was it fun to be in the kitchen with my mom for that day, we also had a great meal that brought back old memories…even if it didn’t come in a white cardboard box.

Happy Mother’s Day!

ASIAN POTSTICKERS

Potstickers are made with wonton wraps* and a filling that can be a mixture of scallions, garlic, ginger, shredded vegetables and your choice of minced meat (chicken, beef, pork, shrimp, etc.). I found this recipe online for Minced Chicken Potstickers. Perdue Short Cuts works great for this – it’s pre-cooked and one package makes for the perfect amount. You can make the potstickers by either steaming them in a basket or steamer, pan frying them in a pan or a wok, or baking them in an oven on an oven stone (they may stick to a regular oven dish or baking sheet).

*Wonton wraps are square shape and can be found in the vegetarian area of the produce section in your grocery store. They come in a package that resembles pre-sliced cheese. You can also use dumpling wraps (if available), which are a bit larger and are round in shape. You would fold the dumplin wraps in half, rather than folding them into a purse shape.

2 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch , plus extra for dusting
1 tablespoon sesame oil
3 tablespoons minced scallions
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 package Perdue Short Cuts, finely chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
40 wonton wraps

In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.

In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.

Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton wrap. Brush edges of wrap with water; bring each set of opposite corners up over the filling so that they create a purse shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton wraps and filling.

To Steam in Steamer Basket:
Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.

To Pan-Fry:
Pre-heat wok or large frying pan until a bead of water dances and evaporates in the pan. Add two tablespoons of peanut oil into the wok/frying pan. Sesame or peanut oil are preferred for their authentic Chinese flavors. Sesame oil will tend to smoke a bit more than peanut oil at high heat. Heat the oil for about a minute. (You might see bubbles starting to form.) Fry the pot stickers until they are golden brown on the bottom, for about 3 minutes each. Add about 1/2 cup of water and place a cover on the pan. This will allow the pot stickers to steam and cook all the way through. Steam until all the water is gone – you’ll start to hear crackling sounds – and the pot stickers again begin to brown. If you like them well browned, gently lift and turn them with a spatula to brown the sides.
Remove from the heat and serve.

To Bake:
Place potstickers on large round baking stone; lightly spray with oil. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown; remove from oven and serve.

Dipping Sauce
1/4 cup soy sauce
3 tablespoons white vinegar
2 teaspoons Asian sesame oil
1 clove garlic, minced
2 teaspoons minced ginger
1 green onion, finely chopped
Combine all ingredients in a bowl. Whisk or stir well