Chinese Dumplings

1
Chinese Dumplings

• Ingredients
• Two cups shredded veggies.
• Mixture of mostly cabbage or bok choy, with
  carrots, mushrooms, onion, whatever to taste.
  Pre-packaged coleslaw mix works surprisingly
  well.)
• Soy sauce
• Water
• Vinegar (white or rice)
• 2 dozen wonton/dumpling skins
• Garlic (fresh, chopped fine, or powdered)
• Ginger (fresh, chopped fine, or powdered)
• Small bowl with water for dipping optional
• Tbsp Hunan chili paste
• Tbsp plum sauce or maybe tsp black bean sauce
• Tsp five spice powder or other
  flavoring (use one)

• Directions
• Make the dipping sauce first and let it sit.
• Mix equal parts soy sauce and vinegar, about 1/8
  cup per person.
• Mix equal parts garlic and ginger, about a
  clove's worth per person.
• Stir-fry vegetable mix in a small bit of water
  and soy sauce. If you have it, add your favorite
  optional flavoring. I like chili paste.
• Stir until translucent. Mix will taste sort of
  raw.
• To make the dumplings, scoop about 1.5 teaspoons
  onto a dumpling skin (Experiment until you find
  the right amount.)
• Crunch the dumpling into a nice shape and dip the
  end into the small bowl to seal it.
• Dumplings may be boiled for 3-5 minutes or
  steamed 5-10 minutes. They are finished when they
  crinkle up and turn translucent.
• Dip dumplings in sauce.

2
Collard Greens

• Directions
• Soak greens in cold salt water.
• While greens are soaking, put broth or water and
  turkey in heavy-duty stew pot. Sprinkle with ½
  seasonings. Use 1 tablespoon of olive oil. Let
  simmer.
• While turkey is simmering, prepare greens as
  above. Pick off any dead or yellow leaves before
  chopping.
• Stuff greens into pot. They will cook down.
• After the greens have cooked down enough to stir
  in pot, add remaining seasonings and olive oil.
  Stir. Cook until tender. Serve as side dish with
  corn bread for sopping.

• Ingredients
• 3 tablespoons olive oil
• 1 large onion, chopped or sliced
• 2cloves minced or separated garlic
• 2pounds collard greens, chopped or sliced
• ¼ teaspoon crushed red peppers (or to taste)
• 1teaspoon Old Bay Seasoning
• 1teaspoon Mrs. Dash
• 1teaspoon Emeril's original
• ½ lb. smoked turkey necks or wingettes
• 2 cups chicken stock or 3 cups water

3
Chicken Paprikash

• Ingredients
• 2 1/2 pounds cut up chicken, which has been
  soaked in salt water
• 1 tablespoon mild Hungarian paprika
• 3 tablespoons shortening
• salt and pepper to taste
• 1 cup onions, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup sour cream
• 2 tablespoons flour

• Directions
• To Soak Chicken in Brine Rinse chicken
  thoroughly. Dissolve 1/4 cup kosher salt in 1
  quart water. Place chicken in a resealable
  plastic bag. Add salted water, reseal and
  refrigerate about 30 minutes.
• Melt shortening in a large skillet over medium
  heat and saute onions until translucent. Add
  garlic, cook one minute more. Remove pan from
  heat, add paprika, being careful not to burn this
  spice.
• Remove chicken from brine, rinse thoroughly in
  clear water and pat dry with paper towels. Season
  chicken with salt and pepper, add to skillet.
• Mix to combine paprika-onions with chicken.
  Return skillet to stove, adding just enough broth
  to prevent chicken from burning. Bring to a boil,
  then cover and simmer for about 30 minutes on top
  of stove, or roast in oven at 350 degrees, until
  meat is tender.
• Remove chicken from skillet. Add remaining broth
  if desired. Scrape brown bits from bottom of the
  pan. In a small bowl, mix the sour cream and
  flour together until smooth add some of the warm
  gravy from skillet. Whisk sour cream-flour
  mixture into skillet to create a thickened gravy.
  Season to taste with salt and pepper.
• Return meat to skillet and heat through, but do
  not boil. Serve with dumplings, wide egg noodles,
  or rice.

4
Pelau

• Directions
• The process of caramelizing meat is an African
  practice that became a part of the Creole
  culinary tradition. The process gives the pelan
  its dark brown color. The brown layer that forms
  on the bottom is called bun bun. This recipe
  comes from Johnnys Food Haven
• Season meat with garlic, thyme, onion, salt,
  pepper and parsley and marinate overnight, or at
  least for one hour.
• In iron pot heat up oil, add sugar and brown
  until the sugar has turned into a rich brown
  syrup.
• Add meat to the pot and cook for about 5 minutes
  until meat is brown on all sides.
• Add a small portion of water and cook meat for
  about 20 minutes.
• Add drained can of pigeon peas or black-eyed
  peas, soaked overnight.
• Add cleaned rice, coconut milk, 2 cups hubbard
  squash, chopped carrots and butter and stir well.
• Cover and simmer on slow fire until rice is
  cooked (you may have to add a little water from
  time to time) and stir in between. Water has to
  evaporate completely, but rice has to be cooked.

• Ingredients
• 3 Tbsp vegetable oil
• ¾ cup sugar (granulated or brown)
• 1 chicken (2 ½ to 3 lb.) cut up, or goat meat, or
  beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 ½ cups pigeon peas or black-eyed peas, soaked
  overnight
• 2 cups rice (not instant)
• 3 cups water
• 1 cup coconut milk
• 2 cups cubed hubbard squash
• 2 carrots, chopped
• ¼ cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 bunch green onions, including green tops,
  chopped
• ¼ cup ketchup
• 3 tablespoons butter
• Note If meat other than chicken is used, parboil
  for 45 minutes, then proceed as above.