as i start typing this post, i realise (sod off, auto
correct, i stand by my “s” and defy your wiggly red line) that yes, it’s
another one about asian food. i might as
well just retitle this blog “in the kitchen with asian glasses.” or, “in the asian kitchen with glasses.” or maybe, “asian recipes in an asian kitchen
with asian glasses. in asia. asian-style.”
boom. practically rolls off the
tongue. so, yes, apologies. i shall attempt to broaden my culinary horizons
for next time, perhaps tackling a different, thus far sadly neglected continent
(nobody puts South America in the corner).
but one last nod to the continent of my youth... i have a dumpling problem. perhaps not quite an addiction, but most
definitely a compulsion. there’s
something very special about dumplings to this gal; like every one is this
teeny little edible present that somebody wrapped up just for me. whenever we would go out for dim sum, even
when i was wee, it was all about the dumplings.
you can keep your bao and your spring rolls and your turnip cake (and
most definitely your chicken feet.
‘cause… ack), but dumplings? let’s just say, i’m pretty sure that when
marvin gaye wrote “let’s get it on,” he was addressing a dumpling. you want to know what love is,
foreigner? why, it’s a tiny parcel of
succulent filling tucked into a pillowy bed of won ton wrapping and served alongside
a delicious dipping sauce. THAT’S what
love is.
my 4 yr-old has clearly inherited said dumpling problem, as
she requested them for her birthday dinner. so i texted nicki minaj, and told her it was time to head back to the
asian supermarché. nicki texted back, “i’m’a’be blazin’ up, girl be crazin’ up, vazh-shinbee goin’ ‘mazin’ up,
psych!” i took this to mean that nicki would
meet me there, so off i went. thirty minutes
and a whole lot of confused asian people later, nicki and i returned home armed
with won ton wrappers and the makings of a dumpling feast.
by the way, here’s a picture of my birthday girl 3 years
& change ago.
where do you think
nicki got her styling inspiration in the first place???
now, a word of admission: making your own dumplings is a titch
faffy. there is somewhat more than a
hint of faff factor here, shall we say.
it may have been longer than half a decade since the last time i
attempted this, when a dear pal and i spent the greater part of a day (and the
greater part of i’m not sure how many bottles of wine) honing our dim sum
craft, but a birthday wish is a birthday wish.
“you want it, you got it” said nicki, and my pink-haired sous chef and i
set to work, occasionally rapping as we were wrapping. boom boom.
asian style asian potstickers from asia (adapted from… asia)
1 lb ground pork
2 tbsbs soy sauce
1 tbsp rice cooking wine
4 green onions, thinly sliced
1 tbsp minced ginger
1 pack of won ton wrappers
for sauce:
soy sauce
rice vinegar
chili paste
pickled ginger
mix together first five ingredients in a bowl. faff factor minimal.
take a wonton wrapper, moisten the edge, then place a
teaspoon of filling in the center. fold
wrapper over, pinching shut with your fingers.
faff factor slightly growing.
(optional, but pretty & helps ensure the seal: fold the
edge of the dumpling in a couple of places, pleating it like some good high-waisted 80's pants.)
rinse and repeat until you’ve formed enough dumplings to
feed 3 adults, 5 kids, and nicki minaj.
heat a little oil in a skillet over medium heat. sear dumplings until browned on all sides,
then add a half cup of water and cover.
cook until all water has evaporated, then sear a few more minutes until
crispy.
for the dipping sauce, i like a blend of soy sauce and
vinegar with some chili paste stirred in, and maybe some pickled ginger if i’m
feeling really cheeky.
dig in and enjoy.
they’re so good, i might not even wait another half-decade before making
them again. now let’s get it on.
