Buffalo Chicken Steamed Dumplings

Buffalo Chicken Steamed Dumplings
If you love dumplings, you'll want to try this recipe filled with ground chicken, blue cheese and spices with a buffalo style hot sauce for dipping!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • ground chicken 1 pound
  • ½ small onion ½
  • garlic cloves 3
  • curly parsley 3 tablespoons
  • celery ½ cup
  • crumbled blue cheese ½ cup
  • eggs 2
  • salt ½ teaspoon
  • pepper ¼ teaspoon
  • Dumpling wrappers
  • non-stick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons
Preparation
  1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
  2. Assemble dumplings by placing wonton wrapper on a flat surface.
  3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
  4. Dip a finger in a cup of water and run it around the edges of the wrapper.
  5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
  6. Spray your IMUSA steaming basket with non-stick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
  7. In the meantime make hot sauce by gently heating it with the butter.
  8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.
 

Fried Rice with Chicken and Ham

Fried Rice with Chicken and Ham
A great way to use leftover rice! Mixing with chicken, ham, eggs, and vegetables creates a complete Asian-Inspired meal! This recipe comes with an additional recipe for Shrimp Sauce - that is a perfect topping to the fried rice!
Author:
Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner
Ingredients
  • cooked jasmine rice that has been cooled to room temperature 5 cups
  • peanut oil 3 tablespoons
  • eggs 2
  • sweet white onion like Vidalia ½ cup
  • scallions 3 tablespoons
  • chicken breast (a store bought rotisserie chicken breast saves time) 1
  • thick sliced deli ham ½ cup
  • soy sauce or more as needed 3 tablespoons
  • For Shrimp Sauce:
  • mayonnaise ⅓ cup
  • rice wine vinegar 2 teaspoons
  • soy sauce 1 teaspoon
  • granulated sugar pinch
  • paprika 1 teaspoon
  • garlic powder 1 teaspoon
  • milk 1 tablespoon
Preparation
  1. Place IMUSA Wok on stove over medium high heat. Heat peanut oil add the scallions and onions and cook until translucent
  2. add the beaten egg until lightly scrambled followed by the chicken and ham.
  3. Add the rice breaking up with an IMUSA wooden Asian spatula and continue stirring until all the ingredients are well combined and the rice is very hot.
  4. Add the soy sauce all over the rice while stirring quickly.
  5. Serve with shrimp sauce on the side: Combine all ingredients in a bowl and whisk until very smooth. Serve with fried rice.
   

Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
To prepare, make sure to use the IMUSA sauté pan
Author:
Cuisine: Asian
Recipe type: Snack, Appetizer, Lunch, Dinner
Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4
Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.
   

Basil Pineapple Fried Rice

Basil Pineapple Fried Rice
You will never order Chinese Takeout again! This delicious recipe has a touch of sweetness with pineapple chunks and additional crunch from roasted cashews!
Author:
Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner
Serves: 4-6
Ingredients
  • cooked cold white rice 2 cups
  • soy sauce 3 tablespoons
  • sugar 1 tablespoon
  • vegetable oil
  • garlic cloves (minced) 3
  • medium red onion (chopped) 1
  • scrambled eggs 2
  • canned pineapple chunks, drained (about 1 ½ Cups) 10 ounces
  • frozen peas 1 cup
  • roasted cashews ½ cup
  • fresh basil (finely chopped) 1 cup
Preparation
  1. Combine sugar and soy sauce and set aside.
  2. Heat your IMUSA wok on high heat and add 2 tablespoons oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the garlic and red onions for one minute and set aside in a bowl.
  3. Add 4 more tablespoons of oil and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.
  4. Push rice to the side of wok and in the center add another tablespoon of oil. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.
  5. Mix together with rice and add cooked garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add pineapple, peas, and cashews and mix evenly.
  6. Remove from heat and mix in chopped basil. Garnish with extra basil before serving.