PHO DUMPLINGS & CHUNKY CHILI OIL: MAKE AHEAD MEAL WITH VITAMIX

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PHO DUMPLINGS & CHUNKY CHILI OIL: MAKE AHEAD MEAL WITH VITAMIX

EASY TO PREP AND MAKE AHEAD

One of my son's favorite foods that he craves the most (and also one of mine) is dumplings. I usually have frozen ones on hand because after coming home from school and work I need something quick to prepare and nothing beats homemade dumplings. They are so versatile as a snack, appetizer, entrée with some rice or noodles and simply added to a broth or soup as a garnish.

On the weekends I love to make up dumplings to have on hand because I can be more creative and flavorful with the filling -- like this recipe that incorporates some of my favorite flavors of Pho. And bonus, even the filling can be made ahead of time if I don't have time to assemble my dumplings. Truth be told I love getting in a "zone" and wrapping dumplings - it's almost like meditation in the kitchen.

I am super excited to partner with The Feed Feed & Vitamix to bring you this super simple recipe using my new Venturist Series V1200. It is amazing how quickly I am able to make the filling and get the perfect texture I want in a mere few seconds. I'm also able to save time because if I want I can easily combine the ingredients whole but in this case I actually had time to mince some of my mise en place. Either way the result is absolute perfection with such ease. 

The beauty of making these dumplings ahead of time is how freezer-friendly they are and how quickly they cook up. When removed from the freezer they are ready to drop into boiling water. I prefer and my recipe follows a pan fry method upon which you steam them at the end. This creates a golden brown color and an incredibly lovely chewy texture to the dumpling wrapper while adding some added umami flavor from the caramelization. 

Chili Oil is so versatile and works on all types of cuisines. Noodles, pizza, poultry, seafood and especially dumplings. Chili Oil is also something you can make in advance and store in the fridge for up to a month. 

PHO DUMPLINGS AND CHUNKY CHILI SAUCE

Makes 48-50 dumplings

FOR FILLING:
• 1 pound ground beef
• 2 shallot (1 peeled and halved, 1 peeled, sliced thinly for garnish)
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 1 tablespoon Hoisin
• 1 tablespoon Sambal Oelek or Sriracha
• ½ cup good soy sauce
• 10 sprigs fresh cilantro (reserve 2 for garnish)
• 10 sprigs fresh mint (reserve 2 for garnish)
• 10 sprigs fresh basil (reserve 2 for garnish)
 

FOR WRAPPING:

• Wonton wrappers
• Small bowl of water

FOR GARNISH:

Black sesame seeds
• Chili Oil (see recipe below)
• Fresh herbs (see above)
• Scallion thinly sliced whites and greens
• Shallot thinly sliced (see above)
• Vegetable oil (for pan frying)

For filling:

Combine all of the filling ingredients into Vitamix and pulse (level 5) until ingredients are fully incorporated. Transfer filling mixture to a bowl or plastic storage container for storing in the fridge for up to two days.

For assembly:

Remove wonton wrappers from plastic and set aside. Using your water bowl dip finger into water and apply a small amount to the outer edges of the wonton wrapper. Scoop a small spoonful of filling into the center of the wrapper. Fold the bottom corner up to the top, pinch and seal with your fingers. Take the left and right corners and fold them up and toward one another and seal. Continue making dumplings until filling is used.*

Cooking:

Heat a medium sauté pan to medium high heat. Add vegetable oil. Add dumplings one by one and fill the pan (but don’t crowd it) and pan fry at medium high heat for two minutes per side. Wontons will be golden brown. Add ½ cup water and steam cook for 8-10 minutes.

Remove dumplings and assemble onto a platter or large plate. Garnish with Chunky Chili Oil, scallion, shallot, herbs and black sesame seeds. Serve immediately.

*STORE DUMPLINGS IN FREEZER BAGS FOR LATER USE.

 

CHUNKY CHILI OIL

1 lb red jalapeños, stems trimmed, leave whole
• 10 cloves garlic, peeled
• 2 tablespoons light brown sugar
• 1 tablespoon Kosher salt
• 1/4 cup distilled white vinegar
• 1 teaspoon sesame oil
• 1 cup Vegetable or Canola oil

In your Vitamix combine the first five ingredients. Pulse (level 4) into a chunky consistency. Scrape the insides of the blender and continue to pulse until the ingredients are incorporated to a paste-like consistency. (End result will be chunky.)

Place mixture into a bowl, add oil and sesame oil. Stir and oil is ready to use.
Store in jar or plastic storage container in refrigerator.