Best Veal Dumplings With Ancho Chili Sauce Recipes

VEAL DUMPLINGS WITH ANCHO CHILI SAUCE

Steps:

• Heat the oil over high heat in a large saucepan. when hot, add the spinach and immediately cover the pan. Low the heat to medium and cook for 2 minutes or until wilted. Remove the spinach from the pan and drain off any excess liquid. when cool, chop finely and set aside.
• In a large bowl, mix the veal, shallots, soy sauce, sesame oil, scallions, basil or cilantro leaves and gingerroot, add the chopped spinach.
• Place about 2 teaspoons of the stuffing in the center of each wrapper.
• Moisten the edges with cold water, then fold them over the filling to form a
• half moon or half circle shape. Pinch together the edges with your fingers.
• The moisten the 2 ends with water and bring them together in a circle around
• the filling and the dumpling can be made in advance and frozen, tightly sealed for up to 3 months.
• Cook only the dumplings you intend to serve. Feeze the rest for later use. Bring a large pot of water to a boil. Add about one-third of the dumplings at a time, and cook until they rise to the surface and float. The filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it is done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be throughly cooked. (Sometimes I cook the meat first in the microwave,.
• Its cheating, but then I am in a hurry) Remove the dumplings from the water with a strainer or slotted spoon,
• drain and place 6 dumplings on each serving plate. Heat the Ancho Chili Sauce:
• In a small saucepan over medium heat for 3-4 minutes or until warm. Pour 3 tablespoons over each serving. Serve any remaining sauce on the side. Deocrate with Julienned basil leaves, Sichuan preserved vegetables and fried Shallots if desired. Serve warm.

VEAL DUMPLINGS WITH ESCAROLE IN BROTH

Steps:

• Soak the bread in the milk in a small bowl to soften.
• Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg. Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture. Drizzle in a little EVOO and gently mix until combined.
• Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop. Roll or scoop the meat mixture into balls, moistening your hands if not using a scoop, and place on a baking sheet or large plate.
• Coarsely chop the escarole into 2-inch pieces.
• Bring the stock and 2 to 3 cups water to a low boil in a wide pot. Add the meatballs and simmer until cooked through, 8 to 10 minutes. Add the escarole during the last minute or 2 of cooking and stir until wilted.
• Meanwhile, cook the noodles in a pot of boiling salted water until al dente. Drain and add to the soup. Ladle the soup into bowls and top with a few grates of lemon zest.