Who's Cooking in Rhode Island
Colossal Thai Dumplings/Chinese Mustard/Ginger Orange Chipolte Sauce
Steven Davenport
Parkside Rotisserie and Bar
Prep. Time: 45 min
Level: Mediun
Serves: 32 dumplings
Level: Mediun
Serves: 32 dumplings
Ingredients
2 lbs of ground pork lean3oz-pickled ginger
1bunch scallions
5 Garlic cloves
¼ cup Soy
½ cup sesame oil
5 egg whites
2oz Red Curry Pasta (Mae Ploy)
Ingredients: dried red chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel. Product of Thailand
Wonton Skins
Chinese Mustard
1 lbs Dijon Mustard
¼ cup H2o
2tsp Cajun Seasoning
½ cup Honey
1/3 cup Rice Wine Vinegar
Ginger, Orange Chipolte Sauce
1 qt gal. OJ
1cups Sugar
4ea. Chipolte Peppers
1/2cup Chopped garlic
3tbsp. Soy
3 tbsp Sesame oil
¼ cup Rice Wine Vinegar
1oz Chopped Ginger Root
Cornstarch surely
Directions
DumplingsMethod:
Chop Scallions, Pickled Ginger, and Garlic, place in a mixing bowl and add soy sauce, sesame oil and red curry paste, until red curry paste is dissolved fold in egg white and incorporate ground pork. Let rest for 15 minutes and fill wraps with mixture. Cut as big of circles as you can and put a tablespoon of pork mixture in the center. Fold it over, and then in half to make your Tortolloni shape. I use a little water to help seal them. And steam.
Mustard
Method:
Mix All ingredients together: finished
Chipotle Sauce
Method:Place All wet ingredients in a saucepot and simmer for about 45 minutes. Then place corn starch in a small mixing bowl add enough water to cover and mix, then add corn starch surly to hot mixture and cooked for five minutes and strain and let cool for 45 minutes
