Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pork Dumpling Salad With Cilantro Lime Vinaigrette

on January 3, 2015

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Dumplings on top of a salad, Why not!  The dressing, has to be key here, you know to compliment those delicious pasta filled packets. In my house salad night is when I take all those ingredients like carrots, arugula, grape tomatoes, that half a red onion that was in the frig, and whatever else I can find. However; in the freezer there sat right in front of me a bag of frozen dumplings. A nice cold salad with piping hot #dumplings resting on top, YUMMY!  Let me tell you about this awesome vinaigrette that’s going to be delicately drizzled all over the top.

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This dressing has a few components to it but is so well worth it. In a large mixing bowl I add freshly grated ginger and garlic. To that I put in Kosher salt, cayenne pepper, black pepper, and sugar. Next,  I use fresh lime juice, red wine vinegar, agave nectar, and low sodium soy sauce. Finally, I chop up fresh cilantro and throw that right in.

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Using my immersion blender, ( you could use a regular blender) I blend all the chopped cilantro up into the dressing. This really breaks the cilantro down, and releases all of its oils.  With the blender still running I slowly drizzle in extra virgin olive oil until the dressing comes together.  The vibrant green color is awesome.  I use these 8 ounce jelly jars to store the #vinaigrette. When you’re ready to use it, all I have to do it give it a good shake.  This recipe will make around 10 ounces of dressing (about 1-1/2 of these jelly jars, full) and will keep for 3 days in the frig.

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I just give a quick pan sear, on med heat, in a tablespoon of vegetable oil to the dumplings. I love that crunchy bottom that this gives to the pasta. When I see the bottoms are starting to be a nice golden brown all over,  I just add about a cup of water, place the lid on. I a cook the dumpling for a 5-7 minutes. Take the lid off and let the remaining water evaporate. This should ensure the dumplings are completely cooked. Remember, these are just frozen dumpling that I had in my frig, so really all you want to do is to follow the directions on the back of the package.

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Prep time: 5-7 minutes
Yields: 10 ounces of the vinaigrette
Equipment: an immersion blender ( regular blender)
Ingredients:
1 tablespoon of freshly grated ginger
1 tablespoon of freshly grated garlic
2 tablespoons of finely chopped shallot
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of cayenne pepper
1 tablespoon of sugar
2 tablespoons of Agave nectar
1/4 cup of low sodium soy sauce
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice (3-4 limes)
1 cup of fresh chopped cilantro leaves
1 cup of E.V.O.O.


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