Wed_Feb_20_09:01:17_PST_2019
There's an Asian market close to my home and I love poking around there and shopping for all kinds of ingredients
Some become instant favorites, such as jasmine rice, and others are more aspirational, like the packet of dumpling wrappers that ended up sitting in the freezer for several months.
I've made potstickers once before and blogged about it too- but I basically winged it with the filling. And I occasionally buy a bag of frozen vegetable dumplings to add to soup or to serve as an appetizer with a stir fry.
This time I got lucky- I mentioned the lonely dumpling wrappers in the freezer to my dear friend who happens to be Chinese American, born and raised in Queens, NY. She suggested that we get together and make dumplings together- and we got together yesterday for our dumpling party.
My friend showed up with her family and a large grocery sack of supplies. Then we got down to business- and here's the recipe she taught me. Her method is as simple as can be, the filling is raw and comes together in minutes.
The wrappers: I'm happy to make dumplings "from scratch" but I have no intentions of making the dumpling wrappers from scratch. We used 2 packs, each with 40 wrappers- one was Nasoya brand square wrappers (found next to the tofu in the refrigerated section of many supermarkets) and the other was Twin Dragon round wrappers that I found in the Asian store.
We used a large bowl to mix together the filling:
We seasoned the filling with
Some become instant favorites, such as jasmine rice, and others are more aspirational, like the packet of dumpling wrappers that ended up sitting in the freezer for several months.
I've made potstickers once before and blogged about it too- but I basically winged it with the filling. And I occasionally buy a bag of frozen vegetable dumplings to add to soup or to serve as an appetizer with a stir fry.
This time I got lucky- I mentioned the lonely dumpling wrappers in the freezer to my dear friend who happens to be Chinese American, born and raised in Queens, NY. She suggested that we get together and make dumplings together- and we got together yesterday for our dumpling party.
My friend showed up with her family and a large grocery sack of supplies. Then we got down to business- and here's the recipe she taught me. Her method is as simple as can be, the filling is raw and comes together in minutes.
The wrappers: I'm happy to make dumplings "from scratch" but I have no intentions of making the dumpling wrappers from scratch. We used 2 packs, each with 40 wrappers- one was Nasoya brand square wrappers (found next to the tofu in the refrigerated section of many supermarkets) and the other was Twin Dragon round wrappers that I found in the Asian store.
We used a large bowl to mix together the filling:
- 1 package crumbled firm tofu (drain the tofu well before crumbling it)
- 1 cup shredded carrots
- 3-4 green onions, minced
- 4-5 shiitake mushrooms, minced (these are found in most grocery stores)
- 1/2 cup (or so) minced preserved turnips. These are very salty on their own but add wonderful flavor to the filling. They can be found in Asian stores.
We seasoned the filling with
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 tsp. toasted sesame oil
- 1 tsp. freshly ground
Comments
Post a Comment