King Oyster Mushrooms

If ever there were a mushroom bigger and badder than the rest, it would be the King Oyster Mushroom.  I mean, the name pretty much says it all.  This freaking beast originally hails from the Mediterranean (Southern Europe, North Africa, and the Middle East), although its kingly splendor was never meant to be caged to a specific region.  Getting incorporated into local cuisine as it spread, the King Oyster [Mushroom] eventually reached East Asia and beyond.

Also, it is probably the most phallic of all edible fungi.  But don't let that unfortunate slip in my stream of consciousness deter you from partaking in its deliciousness.  Just recently, these were on sale at the local Chinese supermarket, and so I grabbed a few and added them to some dumplings.  Since mushrooms are one of my many favorite foods to begin with, the King oysters added an extra flavor dimension that was simply heavenly.  And while I could never restrict myself to any food group(s), I salute this vegan on his apt nickname for a particular preparation of the King Oyster: Vegan Bacon.

Chicken and Shrimp Dumplings

Well, the creation of this blog has needed to happen for a while in order to take my foodie adventures to the next level.  Of note, my wallet has been hemorrhaging hard-earned dollars for almost the last twelve months because I have been dining out at least once a day, sometimes twice a day.  Let's not even talk about the beating my health has taken.  So about three weeks ago, I committed to a 100% home-cooked diet made only from fresh ingredients (no frozen meals/ingredients).  One to two weeks ago, I brainstormed what my meals would look like.

Without further ado, I give you a very successful recent attempt at Chicken and Shrimp Dumplings.  This makes 60-70 hefty dumplings.

INGREDIENTS

2 packs Twin Marquis Shanghai style dumpling wrappers
1 lb ground chicken
1 lb large shrimp, minced (de-headed, peeled, de-veined)
2 cups Napa cabbage, minced, salted, drained (approximate)
1 bundle green onions, minced (approx. 6 stalks in a bundle)
3-4 tbsp fresh ginger, minced
Low sodium soy sauce (to taste)
1-2 tbsp sesame oil
Salt (to taste)
Sugar

STEPS

The steps for making dumplings are always the same.  After making dumplings a few times, the only point of interest will be the dough (not covered here) and the filling ingredients.  For reference, here are generic steps.

1. In preparing the filling, the most important things are flavor and consistency.  The filling should be slightly over-salted (for boiled dumplings, 水饺) and have a consistency similar to pudding, only drier and more solid.  Combine the chicken, shrimp, Napa cabbage, green onions, and ginger in a large mixing bowl.  Add 0.5 to 1 cup soy sauce; adjust as necessary for texture.  Add sesame oil.  Add salt as needed for additional flavor.  Add approximately 1 tablespoon of sugar.  Mix thoroughly.
2. Prepare flat surfaces (plates, bins, etc.) on which finished dumplings can be placed.  Sprinkling flour on the surface can help to prevent dumplings from sticking to the surface.  Prepare a small bowl of water, to be used to seal dumpling wrappers.
3. Wrap your dumplings.  Wrapping dumplings like the professionals is definitely an art--it takes time and repeated practice.
4. To cook the dumplings, bring a pot of water to boiling point.  Add dumplings and stir gently with a large soup skimmer to prevent dumplings from sticking to the pot (which could lead to wrappers tearing).
5. When the water is boiling again, pour a standard mug of cold water into the pot and stir.  Repeat this step twice more, for a total of three iterations of pouring cold water into the pot.  If the pot is nearly full, you can pour off some water.  This step is crucial for preventing dumplings from ballooning (and potentially rupturing) in the boiling water.