Pork Dumplings

1-1/2-lbs lean ground pork (approx. 700 g)
1/2 cup mushrooms, finely chopped
1/3 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/4 tsp ground ginger
3 tbsp soya sauce
2 tbsp cornstarch
1 egg, separated
2 tbsp water
1 pkg won ton wrappers
2 tbsp oil
1/2 cup water or chicken broth

In a large bowl combine pork, mushrooms, green onions, celery and ginger. In a small bowl mix cornstarch with soya sauce. Add egg white and then combine with the pork mixture, blending thoroughly. Combine egg yolk and water.

To make dumplings, place a small amount of meat mixture on the centre of won ton wrapper and brush edges of two sides of wrapper with yolk mixture. Fold wrapper over into a triangle and press edges to seal, trying to remove all air. Then fold over points on long edge of triangle, sealing again with more yolk mixture to form a neat package. Place on cookie sheet and keep covered with a damp tea towel.

To cook, heat oil in large frying pan over medium heat. Place dumplings in pan and cook for 2 – 3 minutes until bottoms are lightly browned. Reduce heat to low and add water or broth. Cover and simmer for 12 – 15 minutes or until liquid evaporates. Uncover, increase heat to medium and cook
5 minutes longer, until browned. Serve with condiments for dipping such as red wine vinegar with slivered fresh ginger, hot sauce and soya sauce.

Scallops with Orzo Risotto

1-2/3 cups orzo
1 tbsp olive oil
1 cup mushrooms, diced
1/3 cup onion, diced
1/3 cup sun-dried tomatoes, diced
1/3 cup red pepper, diced
2 cups chicken broth
1/2 cup parmesan cheese, grated
2 tbsp fresh parsley, chopped
1/2 cup whipping cream

Cook orzo according to package directions and set aside. In a large saucepan, heat oil and sauté mushrooms, onion, sun-dried tomatoes and red pepper until softened. Add broth and bring to a boil.

Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes. To serve, sprinkle parmesan over risotto and top with scallops.

Scallops

Heat oil in frying pan until very hot. Season scallops with salt and pepper and sear until brown on outside but just opaque in the middle. This recipe also works well with other seafood as shown here.

Date Squares

1-1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter
1 cup brown sugar
1-1/2 cups rolled oats

Combine flour, baking powder, baking soda and salt in a bowl. Cut in butter with pastry blender until mixture is crumbly. Add sugar and oats and mix well.

Spread half of crumbs in a greased 9 x 9-inch baking pan. Pat mixture until firm and smooth. Spread filling over crust. Add remaining oat mixture and press down lightly with hands.

Bake in 325 ̊ oven for 35 – 40 minutes until lightly browned. Cut squares while hot and allow to cool in pan.

Filling

2 cups dates, chopped
3/4 cup cold water
2 tbsp brown sugar
zest of 1/2 orange, grated
2 tbsp orange juice
1 tsp lemon juice

Combine dates, water, brown sugar and orange zest in small saucepan and cook over medium heat until thick and smooth. Remove from heat and add fruit juices. Mix well.