Try Mark Bittman’s delicious holiday appetizers

Find recipes for dumplings, stuffed dates, vegetables with tangy mayo

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>>> cook everything "today," chinese style dumplings, the author of the food matters cookbook says home made is the way to go. sounds difficult, mark.

>> nothing like a positive attitude, matt.

>> but these appetizers are easy to pass around.

>> you start with some shrimp. we're going to make a little dipping sauce which is just some chopped ginger, soy sauce , sesame oil . a little bit of rice wine vinegar. and we're going to use that to help moisten the shrimp. but the great thing about shrimp is that they have so much gelatin in them.

>> you've got scallions?

>> we're going to kind of -- maybe not -- we're going to kind of puree this.

>> one more time. and here's what it looks like when it comes out.

>> that hasn't happened here.

>> we have a hosting problem here.

>> we have an electrical problem.

>> take our word for it. so you get this gook.

>> you get this gook and then you add some more shrimp, some cilantro, some scallions.

>> maybe it's just a bad connection. i have a good feeling about it this time.

>> we'll deconstruct one of these and reconstruct it. this will be pretty tricky.

>> is that available in any store?

>> you buy these with the wanton wrappers, and you moisten the sides. and you add you're filling.

>> i like that, okay.

>> you can do a fancy kind of pleating, but i can't do that.

>> so when that cooks, it's not going to all come flying out of there?

>> from this point on, we're actually on script here.

>> i want to protect my little fingers . and you want a plate that's a little bit smaller than the pan.

>> and it makes a nice little sound there.

>> it makes a little rattling.

>> how long do these steam for?

>> for just a few minutes.

>> they pop open, but that's not a problem?

>> no, they're beautiful and then you plate them and your pass them.

>> when the dipping sauce comes in, do we actually use more of that?

>> yes, we do.

>> can i try one of those on the way back?

>> do you serve them on hot temps?

>> i'm glad you want to try one.

>> i love dumplings. i'm not sure i would have loved the site of the shrimp being mashed up in the food processor . it's a little indelicate having to eat one of these. why don't you start to tell us about your other appetizers.

>> hello.

>> these are just dates stuffed with cheese or almonds. and here i jazzed up some bottled m bottled mayonnaise and paprika.

>> these are delicious, would you like to try these?

>> it's very low fat. it's just shrimp and herbs.

>> and you do that with the salt soy as well?

>> the fact that we did.

>> there was a little juicy, be careful, i kind of spilled all over myself. what are you doing?

>> i'm picking it.

>> just pop it in there.

>> i was actually kidding.

>> now try one of the figs too.

>> mark, thank you very much. do we have an electrician here also? coming up, we

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TODAY recipes

updated 12/7/2010 2:35:03 PM ET

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Want to impress your friends at your next holiday party — while staying within budget? Try cooking up homemade Chinese-style dumplings!

Try the recipe from Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook." He also provides two other delicious holiday appetizers.

Recipe: Shrimp and cilantro shu mai (on this page) Recipe: Dates stuffed with almonds or manchego (on this page) Recipe: Vegetables with tangy mayo (on this page)

Recipe: Shrimp and cilantro shu mai

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/4 cup roughly chopped scallions, white parts only
1/2 to 3/4 cup fresh cilantro leaves
10 to 12 round dumpling skins
Salt
Juice of 1 lime

Preparation

Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, the scallions and half the cilantro in a food processor and pulse. Add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.

Lay a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides. Some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.

Rig a steamer in a large pot over one inch of water and bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.

Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, which takes four to six minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

Serving Size

Yields 10 to 12 dumplings

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Recipe: Dates stuffed with almonds or manchego

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

24 soft dates, preferably long ones such as Deglet Noor or Halawi
24 whole roasted almonds, preferably salted or 24 small chunks of Manchego cheese

Preparation

Use a paring knife to cut a slit lengthwise down the center of each date to remove the pit. You may also be able to use your fingers, which might work depending on the type of date.

Slip an almond or a piece of cheese into the cavity of each date and serve immediately.

Serving Size

Yields 24 pieces

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Recipe: Vegetables with tangy mayo

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3 to 4 pounds assorted mixed vegetables such as asparagus spears (trimmed), green or wax beans, sugar snap peas, cauliflower florets, broccoli florets or small new potatoes
1 cup good quality mayonnaise
2 cloves garlic, finely chopped
Juice and zest of one lemon
1/4 teaspoon pimentón, or smoked paprika
Salt

Preparation

Bring a large pot of salted water to a boil and set up a large bowl of ice water. Add one type of vegetable to the water, starting with those that require the longest cooking time.

Once added, allow the water to return to a boil and then cook, checking every minute or so to see if the vegetables are done. For vegetables like potatoes this will take a few minutes, for asparagus or beans it may be only a minute or two.

Once the first batch of vegetables is crisp-tender, or how you like your vegetables cooked, use a slotted spoon to strain them out and immediately add them to the bowl of ice water to stop the cooking process.

When the water has returned to a boil, continue with the next vegetable. (At the end, you might consider saving this cooking water, which will essentially be a pretty good vegetable stock.)

When all the vegetables have been cooked, put the mayonnaise in a medium bowl. Add the garlic, lemon juice, zest, and pimentón and mix to combine. Season with salt. Serve the vegetables with the mayonnaise for dipping.