Dumplings! Such an outside-only food, right? Not so! You, too, can make your suburban New Jersey scientist-housing into an inadvertently-vegan dim-sum emporium. This will probably have to be something I make when we have people over, because I have a tendency to overdo it with these, and am parked on the couch now for that very reason.
You will need:
-An Asian supermarket or grocery. (Such as.)
-Japanese or the slightly thicker Korean dumpling wrappers, preferably the ones without egg or strange preservatives. I say this because that's what I've used thus far - with eggs and with possible carcinogens might work fine, too.
-Ginger, finely chopped
-Scallions, finely chopped
-Pea shoots or bok choy, finely chopped
-Extra-firm tofu, diced
-Rice vinegar
-Soy sauce
-Sesame oil (of which there can never be too much, although opinions differ)
You may add:
-Chopped garlic
-A dash of wine
Quantities? Anything goes, just make sure the whole thing isn't too liquidy.
-Fill a small bowl with water, and use that to seal as much of the filling as comfortably fits in each wrapper. And really pinch them closed, so the filling stays in!
-Heat (medium-high flame) a large pan - non-stick might help - and put some but not too much peanut oil in.
-Place the dumplings in, so as to just about fill the pan.
-As soon as they're in, they're already quite fried. At that point, toss in some water - perhaps the water you'd used to seal the dumplings? - and quickly cover the pan.
-Check your email or something. Post photos of your pet to Facebook. Better yet: start prepping the next batch of dumplings. Just be sure to let them steam, without leaving them covered once the water's gone, in which case they're likely to burn.
-Lift the top off the pan, and let the water cook off.
-Once the water's cooked off, either the dumplings are done, if you prefer a kind of half-steamed, half-fried approach, or you can flip them and go with unambiguously-fried. Just make sure, either way, that they're out of the pan before they even come close to charred.
The dumplings are ready! Serve them with a dipping sauce, aka soy sauce in a small bowl, or something involving lime, hot sauce, probably other sauces as well.)
Sunday, January 06, 2013
Inauthentic Asian cooking class with WWPD
Posted by Phoebe Maltz Bovy at Sunday, January 06, 2013
Labels: haute cuisine
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