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A couple chinese recipes for you! ....OldSalt

Cantonese Pork and Shrimp Dumplings Ingredients: 1/4 pound ground pork 1 cup chopped lotus flowers or water cress 4 oz chopped water chestnuts 4 oz chopped bamboo shoots 1/4 cup chopped leek or shallots 1 1/2 TBS seasame oil 1 tsp minced garlic 2 tsp soy sauce 1 pound peeled and deveined medium shrimp (scallops are good here also) 10 pre-made dumpling skins Directions: Combine above ingredients, except oil and shrimp, and mix well. Put approx 1/2 tsp of filling into each dumpling skin. Place 1 shrimp on the filling. Slightly moisten the edge of the dumpling. Fold edges over and crimp with fingers to to seal dumpling all around. Pan fry dumplings over medium heat with oil for 12 to 15 minutes, turn about half way through. Dumplings should be brown and crispy on edges and opaque in center. Serve: 10

SHENSI CHICKEN Ingredients: 2 leaves fresh Kale 2 leaves fresh Bok Choy 2 leaves fresh Nappa Cabbage 8-10 Snow Peas 1 stalk fresh Anise 4 oz. shredded Carrots 4 oz. sliced Water Chestnuts 4 oz sliced Bamboo Shoots 1/2 oz dried black mushroom 2-3 green onions l leek 1/2 cup rice 1 Lb boneless/skinless chicken breast 1/4 tsp ginger powder 3 tbs honey juice of 1 lemon Black Pepper Directions: 1. Chop Kale, Anise, Bok Choy, Nappa Cabbage, Snow Peas, Leek, and Green Onions. 2. Steam Kale, Anise, Bok Choy, and Cabbage for about 1 minute, until volume is reduced to half original size. 3. Soak mushrooms until soft, then chop. 4. Brown chicken, then dice. 5. Combine ginger, lemon juice, pepper, and honey with enough water to make 1/2 a cup heat until honey and lemon are blended and mixture stirs easily. 6. Cook rice in two cups water until crunchy but not hard. 7. Combine chopped vegetables and mushrooms with carrots and steam for 5 minutes. 8. Add chicken, rice, bamboo shoots, and water chestnuts with steamed vegetables. 9. Toss, pour honey-lemon-ginger sauce over mixture, and serve. Servings 4

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