Lunchbreak: Chef Rick Gresh makes crab and asparagus dumplings

Chef Rick Gresh

Event:
6th Annual Food Fight for Scleroderma
April 27
5:00 p.m. – 8:00 p.m.
The James Hotel
55 E. Ontario
Chicago
www.chicagofoodfight.com

Crab and Asparagus Dumplings

Ingredients:
1 lb. special lump crabmeat
1 cup mayonnaise
1 lemon, zested
1 Tbs sriracha sauce
salt and pepper to taste
40 square wonton wrappers
1 egg, beaten
1 bunch asparagus, cut into 3 inch lengths
2 Tbs tarragon, chopped
Wondra flour, as needed
butter, as needed

Directions:
In a bowl combine the crabmeat, mayonnaise, lemon zest, sriracha sauce, salt and pepper.  Mix together and adjust seasoning. Lay out the wontons, brush with the beaten egg, place a spoonful of the mix in the center and insert the asparagus spear.  Pull up two opposite corners, then the other two and bring up all loose wonton wrappers toward the spear, pinch to adhere to the spear. Place on a Wondra floured sheet pan stick pointing up, these can be frozen and kept until later or used immediately. Place dumplings into salted boiling water for 4-6 minutes to cook.  Remove, drain well, toss in butter , tarragon and season with salt and pepper.

Bacon Cheddar Dumplings

Ingredients:
6 oz bacon, diced
2 oz onion, diced
6 oz groud pork
5 oz shredded sharp cheddar cheese
salt and pepper to taste
40 square wonton wrappers
1 egg, beaten
20 8 inch wooden bamboo skewers, cut in half
Wondra flour, as needed
butter, as needed
BBQ sauce, as needed

Directions:
In a sauté pan render the bacon by half, drain and discard the bacon fat.  Add the onions and sweat until translucent. Place the drained bacon and onions in a food processor or run through a meat grinder.  Mix with the ground pork, bacon, cheddar cheese and season. Lay out the wontons, brush with the beaten egg, place a spoonful of the mix in the center and insert the stick.  Pull up two opposite corners, then the other two and bring up all loose wonton wrappers toward the stick, pinch to adhere to the stick. Place on a Wondra floured sheet pan stick pointing up, these can be frozen and kept until later or used immediately. Place dumplings into salted boiling water for 4-6 minutes to cook.  Remove, drain well, toss in butter with salt and pepper.  Serve with bbq sauce

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