Очень вкусные пельмени!

1 pound shrimp, deveined
1/2 pound frozen or steamed broccoli
1T sesame oil
1T mirin or sake
2 cloves garlic, minced
1t fresh, grated ginger
1/2 t salt
1t red pepper flakes (optional)
Pinch of black pepper
25-30 mandu wrappers .
✔Use a knife or food processor to mince both the shrimp and broccoli. (I prefer a knife for a better texture) ✔For broccoli, gently squeeze out excess water in your hands and transfer to a mixing bowl along with the shrimp. ✔Add the rest of the ingredients. Mix well. ✔Dip a fingertip in the water around the inside edge of the wrapper, put a tablespoon of mandu filling in the center of a dumpling wrapper. Fold wrapper over the filling to form half-moon shapes. Repeat with remaining wrappers and filling.
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✔You can boil, pan-fried or deep fry the mandu.

Источник: https://www.instagram.com/p/B7HLa0QAXv_/?igshid=ngh6yk1oz6nk

Это было очень и очень вкусно!

2 tablespoons sesame oil
2 shallots, chopped
4 cups shiitake or cremini mushrooms, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2 cups roughly chopped spinach or bok choy
2 tablespoons low sodium soy sauce or tamari
black pepper
30-34 round dumpling or wonton wrappers
1/3 cup raw sesame seeds
2 green onions, chopped, for serving

Sweet Chili Ginger Sesame Sauce

1/4 cup toasted sesame oil
2 tablespoons chili garlic sauce
2 tablespoons low sodium soy sauce or tamari
2 tablespoons pomegranate molasses or honey
1-2 teaspoons crushed red pepper flakes using more or less to your taste
1/2 inch fresh ginger, peeled and grated

US Customary - Metric
Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

Recipe Notes

To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.

Источник: https://www.halfbakedharvest.com/chinese-mushroom-dumplings/

Вчера нам сделала на ужин с салатом из помидор и козьего сыра. Очень вкусно! Мы все вдвоем съели, единственное в этой бамбуковой штуке не удобно варить, всего 6 штук на один уровень влезают, а на втором не провариваются, так что варила партиями, пока все не съели.

Ingredients
1/2 cup Greek yogurt (почти чашку брала и все съели)
1/2 English cucumber, grated on a box grater and squeezed dry (целиком персидский)
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 tablespoon chopped dill, plus more for garnish (не было)
1/8 teaspoon cayenne (забыла)
Kosher salt
Pepper
1 pound ground lamb
1 tablespoon canola oil (кунжутное масло)
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried mint
1 teaspoon dried oregano
1 garlic clove, minced (забыла)
30 small round gyoza wrappers (остались лишние)

In a medium bowl, whisk the yogurt with the cucumber, lemon zest, lemon juice, the 1 tablespoon of chopped dill and the cayenne. Season the tzatziki with salt and pepper. Cover and refrigerate until well chilled, about 20 minutes.

Step 2
Meanwhile, in a large bowl, combine the lamb with the oil, onion powder, garlic powder, mint, oregano, garlic, 2 teaspoons of salt and 1 teaspoon of pepper and mix well.

Step 3
On a work surface, brush the rims of 5 gyoza wrappers with water and spoon 1 tablespoon of the filling into the center of each. Fold the wrappers over to form half-moons. Seal the edges, pressing out any air, and crimp decoratively. Transfer the dumplings to a parchment paper–lined baking sheet; keep them covered with a moist paper towel. Repeat with the remaining wrappers and filling.

Step 4
Fill a wok or large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with parchment paper. Set the steamer over the boiling water, cover and steam the dumplings until the filling is cooked through and firm, 6 to 8 minutes. Transfer the dumplings to a platter and garnish with chopped dill. Serve with the tzatziki.

Make Ahead
The uncooked dumplings can be frozen on a parchment-lined baking sheet in a single layer, then transferred to an airtight container and frozen for up to 1 month.

Источник: https://www.foodandwine.com/recipes/lamb-gyro-dumplings-tzatziki