Asian Steamed Dumplings

Steamed dumplings oh how I love thee. I used to make these many years ago and decided to dust off my old recipe to share. You know how you just get a craving for something.

Many moons ago I would go over to visit my friend Becki when her son Nathan was just a little guy. Without fail he would ask his Mom if Debra was bringing the dumplings. So I mastered this recipe many times over for the little guy. To this day I can not make or eat a dumpling without thinking of that little guy Nathan that stole my heart so many years ago (he's a young man now). My they grow up so fast. Enjoy!

Asian Steamed Dumplings

• 1/2 lb lean ground beef or ground turkey (93% lean)
• 1 tsp. garlic (chopped in jar)
• 1 tsp. freshly peeled and grated ginger root
• 1/4 tsp. salt
• 1 green onion sliced thin (green top too)
• 1 Tbsp. finely chopped fresh cilantro
• 1 1/2 Tbsp. Teriyaki Sauce (Kikoman) and extra for dipping
• 1 ten count pack Pillsbury buttermilk biscuits 7.5 oz. can

Mix above ingredients together well, except for biscuits and flour, set aside. Meanwhile roll out one pack of the biscuits on a lightly floured surface into 4 inch rounds.

Add 1 heaping Tbsp. of meat mixture to center of biscuit round. Moisten 1/2 of biscuit edge with water and fold in half then press down and seal edges with a fork. Now you will have a half circle. Refrigerate up to 4 hours in advance or you may steam immediately.

Place dumplings in a steamer basket sprayed with cooking spray above boiling water, cover and steam them for 20 minutes. Do not open lid. I like to use a stackable steamer, be careful not to let the dumplings touch or they will stick together.

After they are done remove immediately to a serving plate and use more Teriyaki sauce for dipping. Enjoy!

Fresh ginger is easier to grate if you keep it frozen. This makes 10 dumplings.

Asian Noodles with Spicy Peanut Sauce

Your taste buds are in for a pleasant surprise when you taste these delicious noodles. Don't be a wimpy cry baby about the spice, it really is not that spicy. The creaminess of the peanut butter smooths out the heat of the pepper for just the right amount of heat. One thing for sure about this recipe is that it will keep calling you back to the refrigerator for leftovers, That is if you manage to have some. Enjoy!!!


Asian Noodles w/ Spicy Peanut Sauce

• 2 (8 oz.) pkg. of Wide Lo Mein noodles or Fettucini Style brown rice pasta (14 oz.)
• 2/3 cup Smucker's natural creamy peanut butter
• 2/3 cup hot water
• 4 Tbsp. soy sauce
• ¼ cup rice vinegar
• 2 tsp. garlic powder
• 1 tsp. freshly grated ginger root
• ¼ - ½  tsp. ground cayenne pepper
• 2 tsp. sugar or Splenda
• 6 green onions sliced thin (green tops too) about 1 ¼ cup
• ¾- 1  cup grated carrot

Cook noodles according to package directions. Meanwhile whisk the next 8 ingredients together in a large bowl. Set aside. 

Clean onions and trim root ends off and slice thin, grate carrot. When noodles are finished cooking add to peanut butter mixture with onion and carrot, toss to coat well. Serve immediately or chill in refrigerator and serve cold. I love to serve this with the Teriyaki Chicken or Teriyaki Pork Tenderloin. Enjoy!

I use ½ tsp. cayenne, I like it spicy. You will be surprised, the peanut butter helps cool down the spice, it is just the right amount. After noodles have been chilled they will stick together and not look as smooth and creamy, do not be fooled they are still delicious.

Before serving chilled noodles let them sit on counter for 15 - 30 minutes to let peanut butter soften. I buy my noodles in the ethnic section of the grocery store. They are much cheaper in an Asian market. This recipe has been made with natural peanut butter, do not use processed. I like Smucker's (natural) brand peanut butter. Ginger root is easier to grate when frozen. For my gluten free fans use the brown rice pasta. Enjoy!

Asian Meatballs

 I love Asian flavors and this one has a perfect balance of sweet and spicy. You may need to double or triple this recipe if you are having a large crowd. If you are a cry baby about spice then you can delete the hot chile sauce. I love spice myself but it's not for everyone. Also I thought these would taste good over some Asian noodles. Yummy appetizer or a dinner, it's your choice.


Asian Meatballs

• 20.8 oz. pkg. Shady Brook Farms ground turkey, 93% lean
• 2 tsp. minced garlic from jar
• 2 tsp. freshly grated ginger root
• 1/2 tsp. salt
• 2 green onions sliced thin, green tops too
• 1/8 cup  cilantro freshly chopped 
• 3 Tbsp. Kikoman teriyaki sauce
• 2 Tbsp. Tuong ot Sriracha hot chili sauce
• 1 8 oz. can crushed pineapple, undrained
• 2/3 cup hoisen sauce
• 1/4 cup rice vinegar
• 1 tsp. sesame oil
• 1 Tbsp. soy sauce

Preheat oven to 350 degrees. Then mix together the first seven ingredients. Roll into mini, about 1 1/4 inch, meatballs. Place meatballs on an oil sprayed cookie sheet with sides. when all meatballs are done place in oven and bake for 20-25 minutes or until no longer pink in center.

While meatballs are baking mix together the remaining six ingredients in a large saucepan over low heat and cook on low stirring occasionally until meatballs are cooked, do not boil. When meatballs are cooked toss into the sauce making sure they are coated well and serve immediately. You may transfer them to a crockpot on low or a chafing dish. 

You may make this in advance if you wish. It will make about 3 dozen meatballs. Also I like to store my ginger root in the freezer, it makes it easier to grate and it lasts longer.