Zucchini Phyllo Triangles

Servings: 4

Ingredients:

• 2 tablespoons of olive oil
• 1 medium finely diced zucchini
• 1 small finely chopped onion
• 2 whole grated hard-boiled eggs
• 8 whole chopped green olives
• 1 tablespoon chopped thyme
• 1 small finely diced red bell pepper
• 4 ounces crumbled Feta cheese
• 3 tablespoons melted unsalted butter
• 1 package phyllo dough
• Pinch salt
• Pinch ground black peppercorns

Method:

• In medium skillet over high heat, add olive oil.
• SautŽ onion until soft.
• Add zucchini, peppers and thyme, cook until all vegetables are soft.
• Add salt and pepper to taste.
• Transfer mixture into a small mixing bowl; let it cook for a couple of minutes.
• Combine ingredients until well mixed.
• On a clean work surface, lay 1 sheet of phyllo pastry.
• Brush with small amount of melted butter. Repeat process using 3 sheets of pastry. Using a large chef's knife gently cut pastry into 4 equal strips.
• Place 1 tablespoon of mixture at end of pastry of each pastry strip.
• Fold pastry from bottom, "tightly" just over mixture, and then fold in a triangular pattern from left to right then right to left. Repeat this process using the complete strip.
• Brush each triangle with remaining butter. Bake at 350¡ for about 12 minutes or until golden brown. Serve Hot.

Chef Sabo's wine suggestion: Rioja White "Spanish."

Serving Ideas: Serve with pre-dinner cocktails.

TIP:

Phyllo Pastry dries out very quickly so you will have to work fast. Keep remaining pastry covered with plastic wrap.

Shrimp Dumpling

Servings: 50 Preparation Time: 1 hour and 30 minutes

Ingredients:

• 25 pieces of shrimp, peeled
• 2 tablespoons vegetable oil
• 3 tablespoons ginger, chopped
• 2 bunches green onion, minced
• 2 tablespoons Soya sauce
• 1 14-oz. cans bamboo shoots, julienned
• 1 1/2 cups shitake mushrooms, julienned and sautŽed
• 1 1/4 cups egg whites
• cornstarch
• salt and pepper
• 2 packages dumpling wrappers

Method:

• In a skillet, heat oil and cook mushrooms until soft.
• Add bamboo shoots and salt and pepper.
• Let mixture cool.
• Meanwhile, on a cutting board, coarsely chop shrimp.
• Add ginger and green onion to shrimp and chop so that it is combined and resembles a coarse paste.
• In a mixing bowl, combine shrimp mixture with mushroom mixture.
• Add Soya sauce, egg whites (except for 1/4 cup), salt and pepper.
• Mix well.
• Using a teaspoon, place a small amount of shrimp mixture in the middle of the dumpling wrapper.
• Egg wash the edge of the wrapper and fold over forming a crescent shape.
• Using your fingertips, crimp together the wrapper to seal the dumpling.
• Place formed dumplings on a cornstarch-dusted tray.
• Cook in boiling salted water for about 3 minutes or until dumpling is firm to touch. Serve with your favorite Asian dipping sauce.

Recipe by Michael Sabo - Executive Chef

Nutritional Information:

Per serving (excluding unknown items): 25.2 calories; 0.7g fat (24.4% calories from fat); 2.4g protein; 2.6g carbohydrate; 10mg cholesterol; 62mg sodium. Exchanges: 1/2 lean meat; 1/2 vegetable.

Pork Dumpling

Servings: 50 Preparation Time: 1 hour and 30 minutes

Ingredients:

• 2 cups of Napa cabbage, julienned
• 1 lb. ground pork
• 2 tablespoons Soya sauce
• 2 tablespoons rice vinegar
• 3 tablespoons ginger, minced
• 1 medium carrot, shredded
• 1 1/4 cups egg white
• 2 tablespoons chili sambal
• cornstarch
• salt and pepper

Method:

• In a skillet, sautŽ ginger and cabbage.
• Let cool.
• In a mixing bowl, combine all ingredients except for a 1/4-cup of egg whites.
• Using a teaspoon, place a small amount of mixture in the middle of the dumpling wrapper.
• Brush a small amount of egg white on the wrapper to seal dumpling.
• Fold wrapper over making a crescent shape.
• Using your fingertips, crimp the wrapper together to seal the dumpling.
• Place formed dumplings on a tray dusted with cornstarch.
• The cornstarch keeps them from sticking and getting soft.
• Cook dumplings in boiling salted water for about 3 minutes or until firm to touch.

Recipe by Michael Sabo - Executive Chef

TIP:

These dumplings make an excellent appetizer or canapŽ. They also make a wonderful garnish for Asian cabbage salad or ÒKim Chee.Ó

Nutritional Information:

Per serving (excluding unknown items): 39.0 calories; 2.5g fat (57.3% calories from fat); 3.2g protein; 1.0g carbohydrate; 9mg cholesterol; 59mg sodium. Exchanges: 1/2 lean meat; 1/2 fat.