Sunday, April 26, 2020

Things in Things

We had been planning for a while to make dumplings, as we all like them and they aren't easy to get right now. We discussed take out, but then decided that we could make them ourselves.

But first, breakfast! I haven't made crepes in a long time, as evidenced by the fact that my crepe mix had expired 2 years ago. I made them from scratch instead. Filled with peaches and/or nutella they were a lovely way to start the day.

This afternoon, I got to work on the dumplings. I ended up making 2 different kinds: sesame rice balls and pork and cabbage dumplings. Both recipes were from when I was assisting in a dumpling class at culinary school. I will never forget that class, especially as I had the unfortunate experience of lifting the steamer off the pot and having the bottom fall out of it, dropping all the dumplings into the boiling water or onto the floor! For the sesame ones, I made the filling by toasting sesame seeds and then grinding them with sugar and mixing them with melted bacon fat, then chilling the filling so I could handle it. The rice balls were made with glutinous rice flour, regular rice flour, and water. These were boiled and then served with a sesame dipping sauce. They were really awesome!

For the pork and cabbage dumplings, I made WAY too much filling. The wrapper recipe (2 cups flour and 6 ounces of boiling water) only made 16 dumplings. So, while those were steaming, I stir fried the rest of the filling, added turkey stock and water, and then added udon noodles so they could cook in the wok and absorb all the liquid. This, for something I just made up, worked very well. Lastly, I whipped up a dipping sauce for the pork dumplings: equal parts soy sauce and water, ginger, scallions, red pepper flakes, and sesame oil.

I probably should have pan fried the pork dumplings rather than steam them, as it would have rounded out the flavor better. But I have 8 left that I can pan fry as a way to reheat them. This ended up being more food than I intended to make but at least we have leftovers!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.