Current flyer Co-op Food - Valid from 09.11 to 03.01 - Page nb 12

Products in this flyer

knife stand mixer rice dumpling pork sausage oil bowl soy roasted ground vegetable shrimp water ginger

PORK & SHRIMP DUMPLINGS CHEF DALE MACKAY | SASKATOON, SK INGREDIENTS SAUCE atsp Atsp 1tbsp Y tbsp 2tsp 1tsp 1tsp minced ginger minced garlic soy sauce water rice vinegar Sriracha sauce roasted sesame oil FILLING AND WRAPPERS Y cup 1cup 1tsp 1tsp 1tbsp Z tbsp HA tsp 1 pack % cup CO-OP GOLD PURE Black Tiger Shrimp ground pork minced ginger minced garlic chopped cilantro roasted sesame oil salt wonton or dumpling wrappers (round or square) vegetable oil PREP © (ITS 20 10 MINUTES LITE . Place all sauce ingredients in a bowl and whisk thoroughly. Put sauce in a dipping bowl and set aside. . Use a knife to finely chop shrimp. Place in a bowl. Add all other filling ingredients, except wrappers and vegetable oil. Using a stand mixer with a paddle attachment, mix on medium-high for 1 minute or vigorously by hand for several minutes until filling is whipped and looks like a sausage mix. Transfer to a smaller bowl, cover and refrigerate until you are ready to use it. . To make the dumplings, lay out a few wrappers at a time. Place 1 tbsp of the filling in the middle of the wrapper and flatten it a bit With the back of the spoon. . Brush the exposed surface of the wrapper with water. Fold the wrapper so you have a rectangle or half circle, squeezing any trapped air out one end. . Seal the seams by pinching and folding along the edge. Repeat until all mix is used. You should get about 20 dumplings. . Place a large flat frying pan on medium heat and add oil. When the oil has heated up, place some of the dumplings in the pan in a single layer without crowding the pan. Cook until golden brown and crisp, for 1-2 minutes, then add % inch of hot water, cover and steam for 2 minutes until fully cooked through (to internal temperature of 165°F (74°C). Remove lid, turn the dumplings, and cook uncovered for 1 minute, until the water evaporates. . Remove from the pan and let drain on a tray lined with paper towel while you cook the rest. Add a bit more oil to the pan if needed. . Place the dumplings on a platter with dipping sauce and serve warm.