Recipe: Dumplings All Day Wong Book: Pork & Chive Dumplings with Soy Ginger Dipping Sauce
Dumplings are one of my favorite food items to eat! They're a nice bit sized and can be filled with anything yummy. I usually go to a restaurant to enjoy them but would love to learn to make them at home.
So I'm looking forward to checking out a new book DUMPLINGS ALL DAY WONG [Page Street Publishing, August 2014, $19.99 US] by author Lee Anne Wong
Lee Anne Wong is a renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network's Chopped, who in "Dumplings All Day Wong" provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.
“My book focuses on the Asian style of dumplings,” says Lee Anne. “The further you get into the book, the more you will begin to realize that your possibilities are truly endless. As with all styles of cooking, once you master the techniques and basic recipes, you’ll have the ability to build your own dumpling arsenal.”"Dumplings All Day Wong" includes chapters which 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
Recipe from DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing/August 2014
1 1/2 lb (680 g) ground pork
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
Directions
- 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:
Cooking
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.
My favorite food too
ReplyDeleteYUMMY