Target | Lunar New Year Class

LUNAR NEW YEAR CLASS with Chefs Brian Henning, Alfred Vang, & Deziree Klema - RECIPES AND SHOPPING LIST -

INGREDIENTS

for the rolls:

3 ounces mung bean vermicelli tang hoon

1 pound ground chicken

2 ounces shallot chopped

3 ½ ounces jicama

1 ounce shredded carrot

½ ounce scallion chopped

½ ounce cilantro chopped

1 teaspoon salt

1 teaspoon fish sauce

1/8 teaspoon white pepper

1 egg

2 tablespoon vegetable oil 20 spring roll wrappers

for the sauce:

3 cloves garlic finely chopped

2 pieces red chili remove seeds and finely chopped ( red chili flakes)

1 teaspoon white vinegar

1 Tablespoon granulated sugar

1 Tablespoon fish sauce

1 Tablespoon lemon juice

¼ teaspoon salt

2 Tablespoons water

DIRECTIONS

1. Soak the vermicelli in hot water until soft. Drain

2. Prepare vegetables; julienne jicama, and carrots, chop scallions, chop cilantro set all aside

3. In medium saucepan or wok cook ground chicken until fully cooked. Remove from heat and mix with all remaining ingredients for the rolls

4. Cool until ready to use

Fried Spring Roll w/Chicken (continued)

Wrap the spring rolls:

1. Place the wrapper with one of the corners near you, like a diamond on a clean and dry surface

2. Place about 20-25 gram of the filling on the wrapper, slightly off center but near you.

3. Fold the corner nearest to you over the filling. Roll tight.

4. Fold the left and right corner to the center.

5. Place a dollop of cornstarch slurry or egg on the tip of the remaining corner

6. Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg act as the glue to secure the seal at the folding.

7. Place a large piece of plastic film on a shallow pan

8. Place the spring roll seam side down on the plastic lined pan

9. Cover with another piece of plastic and keep it in the freezer until spring rolls are frozen

10. Remove the frozen spring rolls and store in a freezer safe container

Make the dipping sauce:

1. In saucepot mix all ingredients together.

2. Heat mix until the sugar is dissolved.

3. Remove from heat and cool and serve with cooked rolls

Fry the spring rolls:

1. Heat oil in deep fryer or wok to 350F

2. Deep fry the spring rolls 5 minutes until they are golden brown or reach the internal temperature of 165.

3. serve

Serves 4-6

INGREDIENTS

3 quarts water

12 ounces Yi mein noodles or lomein

1/8 teaspoon granulated sugar

1 Tablespoon hot water

2 teaspoons regular soy sauce

2 teaspoons dark soy sauce

2 Tablespoons oyster sauce

½ teaspoon sesame oil

Pinch white pepper

3 Tablespoons vegetable oil

5 Shitake mushrooms sliced

8 ounces Chinese chives

DIRECTIONS

1. Boil 3 quarts of water in large pot. Once boiling, add noodles. Cook for 3-4 minutes to keep chewy and firm. Over cooking will cause a mushy texture

2. When pasta tastes al dente, it’s ready, immediately drain and set aside

3. Dissolve sugar and salt in 1 Tablespoon of hot water, add soy sauces, oyster sauce and sesame oil and white pepper. Stir to combine

4. Heat Large wok or pan, add 2 Tablespoons of oil

5. Add sliced mushrooms and light green parts of the chives and stir fry for 30 seconds. The mushrooms will act like a sponge and soak up the oil add another tablespoon if they look to dry

6. Add noodle (they should still be warm, but no water dripping) and stir fry together mushroom mixture

7. Spoon prepared sauce mixture over noodles and stir fry together until sauce is evenly distributed. Spoon another tablespoon of oil around the perimeter of the wok to prevent sticking. If noodles stick together drizzle a bit of oil directly over noodles.

8. Mix gently so you don’t break up the noodles

9. Add remaining green parts of the chives and mix until they turn bright green and noodles are heated through.

10. Serve and enjoy

Lunar New Year D umplings

Yield about 40 dumplings

INGREDIENTS

1 package dumpling wrappers

Filling

6 ounces napa cabbage, coarsely chopped ( about 3 cups) plus whole leaves for lining steamer baskets

6 ounces ground pork

6 Tablespoons finely chopped scallions

6 Tablespoons chopped Chinese chives or garlic chives plus extra for garnish if desired

2 Tablespoons soy sauce

1 ½ teaspoons finely chopped garlic

¾ teaspoon grated peeled ginger

¾ teaspoon toasted sesame oil

Dipping sauce

½ cup soy sauce

¼ cup rice vinegar

2 teaspoons thinly sliced scallion ( white parts only)

1 teaspoon black pepper

½ teaspoon toasted sesame seeds

Lunar New Year Dumplings (continued)

DIRECTIONS

1. Pulse chopped cabbage in food processor until finely chopped. Transfer cabbage to clean kitchen towel and squeeze firmly over sink to remove any excess liquid. Transfer cabbage to a medium bowl: stir in ground pork, scallions, chives, soy sauce, garlic, ginger, and sesame oil until well combined. Chill, covered until ready to use.

2. Working with one dumpling wrapper at a time spoon 2 teaspoons filling into the center of wrapper and spread slightly. Holding the wrapper flat in your hand lightly wet edges of wrapper with water using your fingertip; fold in half to form a halfmoon pressing out the air as you seal the dumpling. Cradling the dumpling in one hand use the thumb and index finger of your opposite hand to fold and pinch the sealed edge forming pleats along the length of the dumpling. Transfer sealed dumpling to prepared baking sheet cover with damp paper towel. Repeat process with wrappers and filling

3. Prepare a wide pot or wok for bamboo steamer, add 1 inch of water. Bring to a boil over high, making sure water doesn’t touch the bottom of steamer. Line bottoms of 2 stackable bamboo steamer baskets with cabbage leaves. Arrange 10 dumplings in a single layer in each steamer basket. Stack and cover steamer and place in prepared pot. Reduce heat to medium-high and steam dumplings until wrappers are glossy and slightly translucent 5 to 10 minutes. Repeat steaming process with remaining 20 dumplings

4. While dumplings steam, make the dipping sauce; stir together soy sauce, vinegar, scallions, black pepper and sesame seeds in a small bowl. Serve dumplings hot with sauce garnish with chives and if desired chili oil

Chinese Almond Cookies

Yield 3 dozen. Takes about 30 minutes

INGREDIENTS

1 1/3 cup almond flour lightly packed

1 cup unsalted butter chilled and cut into cubes

1/8 teaspoon kosher salt

2 eggs

1 teaspoon almond extract

1 ¾ cup all purpose flour

1 cup + 2 Tablespoons granulated sugar

½ teaspoon baking soda

Sliced almonds

DIRECTIONS

1. Place the almond flout, butter and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be chunky and coarse looking

2. Add one of the eggs, reserving the other for later, and the almond extract. Beat together until just incorporated.

3. Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.

4. Pour mixture out onto plastic wrap and form into a disk. Wrap and chill for 2 hours

5. Preheat oven to 325 F and line baking sheets with parchment paper or silicone mats. Beat the reserved egg in small bowl and set aside with a pastry brush.

6. Take pieces of dough and roll into 1” balls. Place on to prepared baking sheet and gently press down with the palms to flatten into coins

7. Take your pastry brush and brush the tops of the cookies with the egg wash then place a sliced almond on top, pressing gently to keep it in place.

8. Bake for 15-17 minutes or until cookies begin to turn golden brown on top

9. Remove and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Store in airtight container for up to two weeks.