How Food Journalism Got as Stale as Day-Old Bread | Marc Vetri.
Category Archives: Chef Notes
The Kitchen Workshop: Michael Dietsch’s Shrubs – An Old-Fashioned Drink for Modern Times | Edible Radio
Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Michael Dietsch about his book Shrubs, An Old Fashioned Drink for Modern Times.
Click below to listen, and also find a recipe for an Apple-Cinnamon Shrub
Pork and Chive Dumplings with Soy Ginger Dipping Sauce
Recipe from:
DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing
Pork and Chive Dumplings with Soy Ginger Dipping Sauce
1 1/2 lb (680 g) ground pork
1 1/2 lb (75 g) garlic/Chinese chives, chopped 1/4″ (3 mm) thick
1/4 cup (55 g) ground fatback
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) shao xing rice wine
2 tbsp (28 g) ginger, finely grated or minced
2 tsp (10 g) sugar
1 tsp (5g) salt
60 round dumpling skins
Chopped scallions for garnish
Soy Ginger Dipping Sauce
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice, black, or chinese red vinegar
1/2 cup (120 ml) water
1 tbsp (15 g) granulated sugar
2 tbsp (28 g) ginger root, finely julienned
In a large mixing bowl, combine the pork, garlic chives, fatback, soy sauce, shao xing, ginger, sugar, salt and white pepper. Mix the ingredients until the filling is well combined.
Fill and form each dumpling with a 1/2 tablespoon of pork filling. Choose your cooking method:
Boiled: Bring a large pot of salted water to a boil over high heat. Cook the dumplings in small batches for 2-3 minutes. Drain, serve immediately with soy ginger dipping sauce.
Steamed: Steam on greased parchment paper over a boiling water bath until the filling and dumpling skins are cooked through, about 4 minutes.
Pan-fried: In a small container, mix 2 cups/475 milliliters of water and 2 tablespoons/12 grams of flour until the flour has dissolved into the water and the mixture is cloudy. Heat a small nonstick pan over medium-high heat. Add a tablespoon/15 milliliters of vegetable oil to the pan and place the dumplings in the pan, lined up next to each other and cook until the bottoms turn golden brown, about 1-2 minutes. Add 1/2 cup/25 grams of flour/water mix to the pan; it will react with the hot pan and steam and splatter a bit so as soon as you add the flour/water mixture, cover the pan with a tight-fitted lid. Cook the dumplings covered until almost all of the water has evaporated and a thin golden crust begins to form in the bottom of the pan. Remove the lid and cook until all water has evaporated. Carefully removed the dumplings from the pan, serve immediately.
Deep Fried: Preheat a large pot of deep fry oil to 350°F/175°C. Carefully drop the dumplings one by one into the hot oil, frying in small batches being sure not to overcrowd the oil. Cook the dumplings for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain to a paper towel. Repeat with remaining dumplings until all are cooked, making sure the oil temperature returns to 350°F/176°C before frying the next batch. Serve immediately with dipping sauce.
To make the dipping sauce, mix all the ingredients until the sugar dissolves. Refrigerate and allow to macerate for at least one hour.
Available at a book seller near you $22.99 US; Paperback
Ebook also available.
Cookbook Review ~ DUMPLINGS ALL DAY WONG
Review By: Gloria Cohen
I am really happy to be introducing you to Lee Anne’s new book, she is a delight and works with many of my favorite chef’s and friends in Honolulu. How about planning a dumpling party?
Dumplings All Day Wong
A Cookbook of Asian Delights from a Top Chef
By Lee Anne Wong
A renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network’s Chopped, provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.
Lee Anne’s recipes are easy to follow and are accompanied by beautiful color photos. “Biting into a hot, fresh, juicy dumpling can be a transcendent moment,” Lee Anne says. “This dumpling euphoria is commonly achieved by dining out or ordering in, which is why making them at home for yourself is that much more special.”
Included are chapters that cover choosing the right dough and folding techniques, as well as focusing on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos. Some of the savory original recipes include:
Sweet Corn Tamale Dumplings with Sesame-Avocado Sauce
Chicken Pad Thai Wontons with Spicy Peanut Sauce
Edamame and Sweet Pea Gyoza with Wasabi Cream
Pork and Chive Dumplings with Soy Ginger Dipping Sauce
Click here for a sample recipe:
Pork and Chive Dumplings with Soy Ginger Dipping Sauce
Lee Anne Wong is a celebrity chef with a passion for Asian cuisine. She was one of the top four contestants on Bravo’s Top Chef. She was also a judge on Chopped as well as a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. Most recently, Lee Anne hosted a one-hour special called Food Crawl with Lee Anne Wong, on the Cooking Channel, where she searched New York for the best dumplings and noodles. She resides in Hawaii.
Available at a book seller near you: $22.99 US; Paperback
Ebook also available.
Harissa Quinoa with Shrimp and Chickpeas
It’s looking like Quinoa Tuesday, here is another creative use of Quinoa.
From: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Harissa Quinoa with Shrimp and Chickpeas | Serious Eats : Recipes.
Guacamole Quinoa with Mango
I came across this recipe that has a lot going on, my favorite of course is Guacamole, adding the Mango is delicious, and Quinoa takes it to a new level.
Do you have a unique Guacamole recipe? Send it to us it may get published.
From Lori Yates
Guacamole Quinoa with Mango – Foxes Loves Lemons.
Essential Thanksgiving – Interactive Feature
Are you starting to think Turkey?
Your guide to the year’s most important meal, with our best recipes, techniques and tricks. Consider these building blocks, then make the feast your own.
Essential Thanksgiving – Interactive Feature – NYTimes.com.
Parsnip and Carrot Soup With Tarragon – NYTimes.com
Anna Klinger’s Grilled Chard Stems with Anchovy Vinaigrette
Don’t toss those stems out.
And when you visit Food 52, check out their new shop on line Provisions you’ll find holiday gifts for your favorite foodies.
Anna Klinger’s Grilled Chard Stems with Anchovy Vinaigrette.
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