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appetiser

Shrimp, Carrot & Aubergine Mushroom Dumplings

März 27, 2020 by katharina.kuehr Kommentar verfassen

Dumplings are one of my absolutely favourite things to have. I always order them when going out to Chinese or Japanese restaurant but I have never dared to make them at home because I thought it was super complicated to make them. Wrong! They are not complicated at all, just require a little work, which is a lot of fun when doing it with someone else.

I do not know if anyone else loves the mix of textures and flavours or a decently spiced filling and a soft and doughy outer shell as much as I do. The combination always gets me and I believe that it is the perfect comforting and still healthy food. The great thing is that you can switch up the fillings and get so creative. There is nothing you cannot put into those cute, little dumplings.

Since everyone has different taste buds, I created 2 versions for this first dumpling blog post. A vegetarian (vegan actually) and one with seafood. They both are incredibly delicious. For the vegetarian I combined some super finely chopped eggplant and some super finally chopped mushrooms. The chopping really takes time but making it that small just changes the taste so much because it almost feels like ground meat, texture wise, and you have both veggies in one bite. This mixture is sautéed just for a minute or so and then tossed with a teriyaki sauce. The sauce really adds a lot of flavour and makes it so addictingly good.

The shrimp dumpling is even easier. I use frozen shrimps simply because they are easiest to get and to store. Before preparing them, they need to be defrosted, which you can either do by taking them out of the freezer a few hours before cooking or if you forgot to do that, you can place them in a bowl with warm water and let them defrost that way. The shrimps are also finely chopped. The other 2 ingredients are carrots, which are peeled and also chopped up really finely and wild garlic. I love to use wild garlic at this time of the year but if you do not have that on hand you can use normal garlic cloves instead. This mixture does not have to be pre cooked, because the shrimps I use are already cooked before frozen. If yours are not you can quickly pan fry them or you just cook them when steaming.

As for the outside dough, in this recipe we are using wonton wrappers. You can get those frozen at any asian market and sometimes even in supermarkets or speciality stores. Those are the same ones you would use for spring rolls. So you can deep fry, pan fry or steam them. Same with those dumplings. I am 100% down for steaming, simply because I believe they taste best and the flavours come out most, but you can also crisp them up in a pan. I would not recommend deep-frying them tough.

Here I decided to close them differently and bring them into diverse shapes but if this is too much work for you, leaving it with one is absolutely fine. The filling and shaping does take some time, because each wrapper is a bite, so it takes a while until you have gotten them all read but it is so worth it.

You can serve them as an appetiser when friends are over, or also if not, or just prepare more and make an asian spread for lunch or dinner (maybe with the satay skewers, which are coming up on the blog next week?). This recipe is totally family approved, not only everyone likes eating them, but the making them together part is. a lot of fun too!

When you serve them, then do so with some soy, teriyaki, chilli or peanut sauce to dip in!

I hope that you will love this recipe as much as I do!

Have fun cooking,

Katie // Une Petite Cuisinière

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Shrimp and Carrot Dumplings

Light, easy and super tasty. Crunchy carrot, soft prawns and fresh wild garlic, the result, an absoltue amazing dish!

Course Appetizer, dinner, lunch, Side Dish
Cuisine asian, Chinese
Prep Time 27 Minuten
Cook Time 8 Minuten
Total Time 35 Minuten
Servings 15 dumplings
Calories 48 kcal

What you will need

That is what you need:

  • 15 wonton wrappers
  • 3 carrots
  • 300 g prawns frozen and thawed
  • 1 handful wild garlic
  • 1 tbsp soy sauce
  • some sesame seeds

How to

This is how it works:

  1. Peel the carrot. Slice and cube it into mini chunks, about 2 mm large. The smaller you get them, the better they are. Or, grate them with a grater.

  2. Defrost the prawns and chop them very small too. Take the wild garlic, wash it and also cut this one into small sizes.

  3. Place all of those ingredients in a bowl and mix them together with the soy sauce.

  4. Take one wrapper at a time and place a teaspoon of the filling into the middle. Brush the edges of the wraper with some water and fold two diagonal edges together. Close the dumpling up by pressing the open sides to each other so they close.

  5. If you want to, you can make a small pattern by taking one end of the triangle and folding it towards the other side. The part of the wrapper where the dough has been folded over, now folds over in the same direction. Continue doing this until you have reached the other side of the wrapper.

  6. Repeat that with the remaining wrappers until the filling is used up.

    Bring some water to a boil in a pot. Take a steamer, a bamboo steamer preferably, and place the dumplings in it on top of some parchment paper to prevent them from sticking.

    Steam them for about 5-8 minutes until the dough is soft. Serve them with some sauces like soy sauce, chili sauce or peanut sauce, a sprinkle of sesame seeds and some fresh cilantro.

    Enjoy!

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Aubergine and Mushroom Dumplings

A vegan version of the best asian comfort food. Soft and tangy aubergine mushroom mix tossed in soft wrappers. INcredibly good.

Course Appetizer, dinner, lunch, Side Dish
Prep Time 27 Minuten
Cook Time 8 Minuten
Total Time 35 Minuten
Servings 15 wrappers
Calories 39 kcal

What you will need

That is what you need:

  • 15 wonton wrappers
  • 1/2 eggplant
  • 1 tbsp oil
  • 200 g mushrooms you can use champignons or oyster mushrooms
  • 2 tbsp teriyaki sauce can be substituted for 1 tbsp soy sauce and 1 tbsp honey
  • sesame seeds
  • fresh cilantro
  • 1 garlic clove
  • 3 cm ginger

How to

That is how it works:

  1. Finely chop the ginger, garlic, mushrooms and eggplant into about 2mm sized cubes. The smaller the better.

    In a pan heat up the oil. Sautée the veggies for about 2 minutes. Take them off the heat and stir in the teriyaki sauce.

    Take one wrapper at a time and place one teaspoon of the mixture in the middle. Brush all edges with some water. Take the four edges and pull them up to the center and press them together. Take the remaing open sides and also press those together so the dumpling is fully closed.

  2. Repeat that with the remaining wrappers until the filling is used up. 

    Bring some water to a boil in a pot. Take a steamer, a bamboo steamer preferably, and place the dumplings in it on top of some parchment paper to prevent them from sticking.

    Steam them for about 5-8 minutes until the dough is soft. Serve them with some sauces like soy sauce, chili sauce or peanut sauce, a sprinkle of sesame seeds and some fresh cilantro. 

    Enjoy!

Kategorie: Appetizers, Asian, Cuisine, Diet-Specific, Fish & Seafood, Japanese, Lunch/ Dinner, Poultry & Meat, Side, Vegan, Vegetarian, Vegetarian Stichworte: appetiser, asian, asian appetiser, asian food, Carrot, comfort food, dumplings, eggplant, family food, family friendly, family meal, healthy, healthy dumplings, healthy lunch, light lunch, prawns, teriyaki

Ultimate Hummus

Januar 20, 2020 by katharina.kuehr Kommentar verfassen

Ever since I went to boarding school and me and my friends ordered hummus pretty much every week, I am obsessed with it. I just love the taste, the creaminess and everything! It’s so good! 

But since hummus is not too cheap, I decided to make my own because it is so simple! I did not know how simple it was until I watched a YouTube video about it and let me tell you, no one should or will ever buy hummus in the supermarket again after trying out this recipe. You essentially only need 4 ingredients to make it; chickpeas, olive oil, tahini & lemon. This is the most basic form of it. I would recommend though, to include salt, and some more spices. There are ready-to-use spice mixes in supermarkets that take it next level or you can add them yourself. I would add some garlic powder, cumin, cayenne pepper, and paprika powder. 

If plain hummus is too basic for you, then feel free to get creative and make a different flavor. By adding cooked beets, you can make a beetroot hummus, add curry powder for a curry hummus, greens for a green madness hummus, dried tomatoes and basil or pesto for a Mediterranean twist. Honestly, the options are endless, which makes it such a great dish because it is so versatile. You can make the base and then adapt it however you, your family or your friends like it.

Hummus serves an awesome appetizer too. If you decorate it beautifully in a bowl, garnish it with some fresh herbs such as parsley or mint, some veggies, such as tomatoes, peppers, peas or cucumbers, and maybe some other touch of color, like pickled onions, it immediately looks super appetizing! Serve it with some toasted ciabatta or crackers, drizzle with olive oil, and voilá! A stunning and really simple appetizer is ready to be enjoyed! It is something light your guests can snack on while waiting for dinner! 

But don’t now think that hummus only makes a great appetizer, no, it can be used in so much more! Spread it into sandwiches, top it onto bowls, use it as a dip, … you can do so much with it! It’s like avocado, super good and super versatile! I for example love to have it with some toasted bread or in a wrap. This is so good! 

The making process is pretty simple too. It actually is ready in 15 minutes if you buy canned chickpeas. You just need to drain and rinse them, so any of the liquid is removed. This makes it easier to digest, which is really good. Of corse, you can cook them yourself if you want, just bake sure to soak them before and cook them until really soft so they can easily be mashed. I actually prefer cooking them myself, simply because you have more control about how soft they are going to be. Then just add them into a blender along with some Tahini, Olive Oil, lemon juice, salt, spices and a little water. Blend it until really creamy and then you already are done! That’s how easy it is! 

I, as already monitored, love to serve it as an appetizer, but it is great in whichever way you decide to use it. You can make a big batch of it and freeze some, so you always have some on hand! I hope that you’ll enjoy this recipe! 


Happy eating, 
Katie <3

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Hummus

Partydip, Bread Spread, Appetizer – you name it, Hummus is perfect for it!

Course Appetizer, bowl, Snack
Cuisine asian, oriental
Prep Time 15 Minuten
Total Time 15 Minuten
Servings 10 servings
Calories 109 kcal

What you will need

  • 400 g canned chickpeas
  • 2 tbsp Olive Oil
  • 3-4 tbsp Tahini
  • 1/2 tbsp vinegar (white wine vinegar)
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika powder
  • 2-3 tbsp of the liquid the chickpeas were in

How to

That is how it works:

  1. Drain the chickpeas from the can. Rinse them with water until there is no foam anymore. This will make the hummus creamier and easier to digest.

  2. Add the chickpeas, along with all the other ingredients, into the food processor. Blend until smooth. If it is too thick for your preference, add more olive oil or water.

  3. Place in a bowl and garnish with some more olive oil, some fresh, cut up vegetables, pickled onions and parsley. Serve with some crackers and enjoy!

Kategorie: Appetizers, Cuisine, Diet-Specific, Oriental, Snack, Vegan Stichworte: appetiser, Asia, asian cuisine, chickpea, chickpeas, dip, eastern cuisine, healthy, healthy dip, healthy party dip, hummus, olive oil, orient, oriental, party dip, tahini

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