Steamed Dumplings (Shrimp-Pork or Vegetable)

The Shrimp-Pork dumpling recipe was given to me by a good friend over 20 years ago. It's a tried and true. I've also shared a vegetable version from Alton Brown which is also very good.

I like to steam and serve them in these little 3-tier bamboo steamers, each person can have their own, or just arrange them on the table so each diner can help themselves.

Steaming is such a healthy and quick way to cook ~ I use several sizes in my kitchen for cooking Chicken, Fish, Vegetables, and Dim Sum. Plus the largers ones make perfect pie/ muffin/cupcake carriers and fruit baskets.... Love that they are multi-taskers. :)

You can click here to see more choices: Various sizes Joyce Chen Steamers

Of course, if you prefer you can make your own dumpling dough, this is the shortcut method using store bought wonton wrappers. The dough will not be as tender as traditional dumpling dough; it's thinner and a little more chewy, but it is a good quick version.

This time I simply drizzled them with Sweet Chilli Sauce from the bottle, but I also have listed two other favorite dipping sauces along with the printable recipes on
the Once Upon a Plate recipe blog ~ Click HERE.

Thank you for stopping by today!

Baked Kale Crisps

Some may turn up their nose at this crispy snack, others love them.~ They are slightly reminiscent of toasted Nori .
They are a low calorie and low fat nutritious snack, and a decent substitute for potato chips, though not sturdy enough for dipping.

To make them remove the tough stem and tear the leafy part into bite-size portions. Line a rimmed baking pan with parchment, lay the pieces out in a single layer and spray lightly with olive oil.
(I use my Misto Oil Sprayer to spritz the olive oil.)Then bake in a 325* (F) oven for about 7 minutes, turn and bake an additional 5 to 7 minutes until crisp but watch carefully during the last few minutes as the can turn from delightfully crisp to burned in a flash.





Then sprinkle very lightly with coarse sea salt and a light dusting of ground cayenne or chipotle powder to add a little heat, if desired.






When the leaves are baked they become nearly transluscent and brittle ~ they delicately shatter when you bite into them.


They make a very interesting addition to the appetizer or cheese tray, or for simply munching. :)




If you would like a printable copy of the recipe you can find it on my recipe blog by clicking HERE.

If these sound appealing to you, I hope you enjoy.

Have a healthy and delicious day!