PAN FRIED GARLIC, CHIVE AND SHRIMP BUNS
Steps:
- Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
- In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
BOILED GARLIC CHIVE DUMPLINGS
Steps:
- In a large bowl thoroughly mix all ingredients - aside from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by hand. Cook a tester to check for seasoning. MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: Use a large stock pot with plenty of water. Add a small handful of salt, as if you were cooking pasta. Make sure the water is at a rolling boil before adding dumplings. Once the dumplings are dropped, gently stir so that they do not stick together or stick to the bottom. Do not try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings. Overcooking also causes the dumplings to break apart.
- For the Cold Water Dough: In a stainless steel bowl, mix flour and salt. Slowly add cold water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1 inch in diameter. Cut 1/2 inch pieces and turn them over so cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl. PLATING: Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side. One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water. Waste not, want not.
SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 24 ravioli
Number Of Ingredients 16
Steps:
- Make the Pasta Dough for Ravioli and set aside to rest.
- Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
- Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
- Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
- Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
- To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Yield: enough for 48 ravioli
GARLIC & CHIVE SHRIMP
Make and share this Garlic & Chive Shrimp recipe from Food.com.
Provided by xoxofannyxoxo
Categories Very Low Carbs
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a small frypan or wok heat with oil (olive oil works best).
- Fry Garlic until slightly golden brown (1-2 mins).
- Add Shrimp, Butter, and Salt. Cook Shrimp until it turns pink on both sides (About 3-5 mins.).
- Turn Heat off and mix in fresh chives. Toss together.
- Sprinkle Fresh basil and Black ground pepper on top.
- serve!
More about "yummy garlic and chive shrimp buns recipes"
CLASSIC SHRIMP ROLLS – A COUPLE COOKS
Web Aug 16, 2021 Toast the buns: Melt the butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned. Then flip and continue frying about 10 to 15 …
From acouplecooks.com
From acouplecooks.com
See details
BEST LEMON GARLIC SHRIMP RECIPE - HOW TO MAKE …
Web Apr 11, 2023 Step 1 In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring ...
From delish.com
From delish.com
See details
GARLIC CHIVE SHRIMP RECIPE - COOKING WITH RUTHIE
Web Dec 22, 2019 Instructions. Heat large skillet over medium high heat, add olive oil and allow to warm and coat pan. When oil gets hot and close to the smoking point, add onion and garlic; stirring constantly until lightly …
From cookingwithruthie.com
From cookingwithruthie.com
See details
PAN-FRIED GARLIC CHIVE AND SHRIMP BUNS - BIGOVEN
Web Jan 1, 2004 Nutrition Notes INGREDIENTS Freshly-ground white pepper; 2 c Rinsed drain ed chopped rock 1/2 tb Sesame oil 3/4 c Warm water 2 c Chopped garlic chives === …
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory AppetizersCalories 2206 per serving
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory AppetizersCalories 2206 per serving
See details
21 BEST LOBSTER RECIPES & IDEAS | RECIPES, DINNERS AND ...
Web Jun 9, 2023 Grilled lobster tails are the ultimate summer extravagance. This method assures tender and juicy lobster meat cradled in a shell brimming with garlicky, herby …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
See details
CHIVE-LIME SHRIMP ROLLS - SAFEWAY
Web Step 1. Combine shrimp, mayonnaise, yogourt, celery, chives, lime juice, salt and pepper in large bowl. Step 2. Split Hot Dog Buns Brioche. Divide shrimp mixture onto buns. …
From safeway.ca
From safeway.ca
See details
YUMMY GARLIC AND CHIVE SHRIMP BUNS RECIPE | MING TSAI ...
Web Yummy Garlic and Chive Shrimp Buns 0 Reviews Level: Easy Save Recipe Ingredients Deselect All Dough: 3/4 cup warm water 1/8 cup sugar 1/2 tablespoon dry yeast 1/2 …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
See details
GRILLED SHRIMP FOIL POUCH RECIPE - TODAY'S CREATIVE LIFE
Web Jul 16, 2013 Instructions. Make the herb butter. Combine the softened butter, garlic and chives. Then add the zest of half of the lemon. Stir to combine. Cut two large pieces of …
From todayscreativelife.com
From todayscreativelife.com
See details
CRISPY SHRIMP AND CHIVE DUMPLINGS RECIPE - SIMPLY RECIPES
Web Nov 15, 2022 Steam the dumplings: Reduce the heat to medium-low. Very carefully, pour in 1/4 cup water into the side of the pan. Immediately cover, allowing dumplings to …
From simplyrecipes.com
From simplyrecipes.com
See details
SHRIMP ROLLS - KWOKSPOTS
Web May 30, 2023 1 lbs shrimp. Place peeled shrimp into boiling hot water for 2 minutes. Remove and set aside tp dry. Mix shrimp with mayo, chili crisp, lemon juice, salt, …
From kwokspots.com
From kwokspots.com
See details
SHRIMP AND CHIVE DUMPLINGS RECIPE | KING ARTHUR BAKING
Web Bake 8 to 10 mins Total 1 hr 28 mins Yield about 45 dumplings Save Recipe Ingredients 3/4 pound (340g) raw shrimp, peeled, deveined, and chopped 3/4 cup (57g) finely chopped …
From kingarthurbaking.com
From kingarthurbaking.com
See details
YUMMY GARLIC AND CHIVE SHRIMP BUNS - FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
See details
BROWN SHRIMP PASTA WITH GARLIC AND CHIVES RECIPE ...
Web Crush the garlic into the pan and season well. Cook for around 2 minutes or until the garlic smells fragrant, then add the zest and juice of one of the lemons. Taste and adjust the …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
BEST PAN FRIED GARLIC CHIVE AND SHRIMP BUNS RECIPES
Web Steps: Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes.
From alicerecipes.com
From alicerecipes.com
See details
YUMMY GARLIC AND CHIVE SHRIMP BUNS – RECIPES NETWORK
Web Mar 7, 2018 In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in …
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love