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1. Mock Mu Shu Chicken

2. Steamed Chinese Dumplings

3. Caramel Apple Quesadillas

Book Description

By taking any flat, foldable food--pitas, flour tortillas, Armenian lavash, lettuce leaves, and even refrigerated biscuit dough--Brown shows how to wrap it around the filling of your choice to create a ready-in-minutes meal any time of day. All Wrapped Up is filled with clever suggestions for brunch and breakfast wraps, for using leftovers or deli ingredients, for cold wraps, for instant meals, and plenty of other ways to wrap up great taste in minutes

... (more)

All Wrapped Up

Authors: Ellen Brown

Date: February 1998

ISBN: 0767901371

Publisher: Broadway

Paperback

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Watching carts with metal pans filled with steamed and fried dim sum wheeled through the aisles of a Chinese restaurant is a sensual delight, and one of my favorite foods from those carts are the steamed buns. After much experimentation, I discovered that using refrigerated biscuit dough produces similar results, but in less time than it takes to make a dough from scratch.

Makes 20

• Two 7 1/2-ounce packages refrigerated home-style biscuit dough (not buttermilk)

• 1 recipe of any filling given below, well chilled

• Barbecue Pork Filling:

• 3/4 pound ground pork

• 1 tablespoon dry sherry

• 1/4 cup soy sauce, divided

• 2 tablespoons vegetable oil

• 1/2 cup finely chopped scallions, white parts and 4 inches of green tops

• 1 tablespoons minced garlic

• 1/4 cup ketchup

• 1/4 cup firmly packed light brown sugar

• 1 tablespoon white wine vinegar

• 1 tablespoon sesame oil

• Salt and freshly ground black pepper

• Chicken and Shiitake Mushroom Filling:

• 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch cubes

• 1/3 cup oyster sauce, divided

• 1/2 teaspoon dried red pepper flakes

• 1 1/2 tablespoons cornstarch, divided

• 3 tablespoons vegetable oil

• 1 tablespoon finely minced fresh ginger

• 1 tablespoon finely minced garlic

• 1/3 cup chopped scallions, white parts and 4 inches of green tops

• 1/2 cup chopped fresh shiitake mushrooms

• 2 tablespoons soy sauce

• Salt and freshly ground black pepper

1. Cut parchment paper or waxed paper into twenty 2-inch squares. Separate the dough into individual portions; each circle will be approximately 2 inches in diameter. Place one dough section on a plate, and press the edge of the circle, leaving the center portion its original thickness, until it is 3 1/2-inches in diameter.

2. Place a scant tablespoon of filling in the center of each circle. Using your fingers, gather the edges around the filling, and seal the dumplings closed by pinching the dough. Place the dumpling, seam side down, on a square of parchment paper, and shape the dumpling into a round ball. Place the dumpling on a bamboo steamer rack, and repeat with the remaining dough sections. Each 10-inch steamer rack holds 7 dumplings. If you don't have a bamboo steamer, one can be improvised. Place a cake rack on heat-proof custard cups in the bottom of a stock pot. Since the rack and cups will not be as stable as a bamboo steamer, steam only one level of dumplings at a time.

3. Pour 1/2 inch of water into the bottom of a large stock pot, and when it comes to a boil, place a heat-proof custard cup in the pan and stack the bamboo steamers into the pot. Cover the pot, and steam for 10 minutes. Turn off the heat, and gently lift the cover away from you. Remove the steamer racks from the pan with tongs, and serve dumplings immediately.

Barbecue Pork Filling:

1. Combine the pork, sherry, and 2 tablespoons soy sauce in a mixing bowl, and marinate for 10 minutes.

2. Heat the vegetable oil in a wok or medium skillet over medium heat. Add the scallions and garlic, and stir-fry for 30 seconds. Add the pork to the pan, breaking up the lumps, and cook for 4 to 5 minutes, or until the meat is no longer pink. Add the remaining soy sauce, ketchup, brown sugar, and vinegar to the pan, and bring to a boil. Reduce the heat to low, and simmer the mixture, stirring occasionally, for 15 minutes, or until it has thickened. Remove the pan from the heat, stir in the sesame oil, and season with salt and pepper to taste.

3. Spread the mixture in a shallow pan, press a sheet of plastic wrap directly into the top, and chill until filling is cold. Shape and steam the dumplings as described in the dumpling recipe.

Chicken and Shiitake Mushroom Filling:

1. Arrange chicken pieces on a baking sheet lined with plastic wrap, and place in the freezer for 15 minutes. Remove the chicken from the freezer, and chop it coarsely in a food processor fitted with the steel blade, using an on-and-off pulsing action.

2. Scrape the chicken into a mixing bowl, and add 2 tablespoons oyster sauce, red pepper flakes, and 2 teaspoons cornstarch. Mix well, and set aside to marinate for 10 minutes.

3. Heat the oil in a wok or large skillet over medium high heat. Add the ginger, garlic, and scallions, and stir-fry for 30 seconds. Add the mushrooms, and stir-fry for 1 minute. Add the chicken, and stir-fry for 2 to 3 minutes, or until the chicken has lost all its pick color.

4. Add the remaining oyster sauce and soy sauce to the pan along with 1/3 cup water. Bring to a boil, reduce the heat, and simmer over low heat for 2 minutes. Combine the remaining cornstarch with 2 tablespoons cold water. Add it to the pan, and stir it into the mixture. Simmer to 1 minutes, or until thickened. Season with salt and pepper to taste.

5. Spread the mixture in a shallow pans, press a sheet of plastic wrap directly into the tops, and chill until the filling is cold. Shape and steam the dumplings as described in the dumpling recipe.

More From This Book:

1. Mock Mu Shu Chicken

2. Steamed Chinese Dumplings

3. Caramel Apple Quesadillas

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