Deb Perelman

Mandu are the dumplings in Korean cuisine, either boiled in water and served in soups (this variety often has their dough corners pulled together) or fried on one side like potstickers and then dipped in sauce.

Recipes for spicy lentil samosas, spinach and ricotta agnolotti and beef-tofu mandu.

 

 

 

"Even if I know exactly what's inside, tearing open the packaging is always half the fun."

 

 

 

About the Author

Deb Perelman writes about food, technology and the daily grind in New York City. Her cooking blog, Smitten Kitchen, was the recipient of a 2006 Food Blog Award in the Humor category.

 

 

NPR.org, November 6, 2007 · I am a dumpling fanatic. I have yet to find a piece of dropped or stuffed dough beyond the reaches of my adoration.

Whether fried or boiled, baked in the oven or submerged in broth, steamed in bamboo or coasting over a thin puddle of sauce, breaking my fork, spoon or chopstick into a not-yet-unveiled center summons in me the excitement of a pile of brightly wrapped birthday presents. Even if I know exactly what's inside, tearing open the packaging is always half the fun.

When you love dumplings, the entire world steps out to welcome you into its home, setting out platters of spicy empanadas flecked with raisins and hard-boiled eggs throughout South America; brothy bowls of thin and slippery wantons in China; tiny, artful tortellini draped lightly in sauce in Italy, and spicy, petite manti in ayran, a yogurt sauce in Turkey. Really, we're just getting started, so you probably want to sit down and stay for a while.

There are but four features that, to me, define a dumpling, be they called ravioli or pirozhki: A filling--meat, cheese, vegetable or some combination thereof, almost always minced; a wrap, with its varied yet specific folds, crimps, tucks and turns; a preparation--boiled, steamed, pan- or deep-fried, and a presentation-- in a broth, dipped in sauce or mounded with butter-fried onions.

Of course, trying to abbreviate a whole world of pocketed delights into four parts leaves a few things out. Gnocchi, matzo balls and Kentucky chicken 'n dumplin' soup pout at me for omitting some dumpling history.

In the beginning, dumplings weren't filled at all. They were lumps of grain or cereal dough dropped into soups and stews. They evolved into the folded and sealed varieties I have fallen so hard for.

Other dumplings defy strict classification. So Chinese xiaolongbao (soup-filled dumplings), Russian golubtzi (stuffed cabbage) and German kartoffelkloesse (potato dumplings with a small crouton in the middle) stare angrily at me from the corner, tasty hands on delicious hips.

Fear not, I have room in my belly for all of you.

There are two dumpling camps: Those who have made them from scratch their whole lives find it incredibly simple and think it's ludicrous to use packaged dumpling skins or pre-sheeted pasta, and those who have tried to make them for dinner one night and realized they misjudged the prep time by several few hours.

Because most dumplings have four features--a wrapper, filling, preparation and a presentation--they also have four sets of instructions, or enough reason for anyone to dream of cutting corners and buying the first step at the store.

But if you do choose to make your dough at home (and I will not judge you if you do not), you'll realize that there is something homey and simple about most recipes: typically just flour, water and something to enrich the dough stirred in a bowl and kneaded until someone's grandmother says you're done. It's not a quick process, but it can be a relaxing one.

From there, the fillings, cooking and sauces or garnishes come together quickly, as if rewarding you for your elbow grease.

The most important thing to know if you're going to cook dumplings at home is how to flash freeze them, since they so often yield dozens when you only need 10.

Arrange your uncooked confections on a parchment-lined tray, being certain that none are touching, and freeze them through before putting them in a freezer bag. This will not only save you a tremendous amount of freezer space, but you'll find that uncooked dumplings keep surprisingly well frozen, for at least a month, so they'll always be fresh when you want them.

In my kitchen, that's pretty much daily.

By Rhonda Parkinson, About.com
Filed In:

1. Dim Sum and Party Recipes
2. > Dim Sum Recipes

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This tasty pork dish can be used in stir-fry dishes, served with noodles, or used as a stuffing for pork buns. Food coloring gives it the red coloring common to barbecued pork purchased in Chinatown.

Serves 4 to 6
Prep Time: 3 hours, 15 minutes
Cook Time: 45 minutes
Ingredients:

* 1 1/2 pounds pork tenderloin, shoulder, or butt
* 2 cloves garlic, peeled and mashed
* 2 tablespoons Chinese rice wine or dry sherry
* 2 tablespoons hoisin sauce
* 2 tablespoons ketchup
* 1 1/2 tablespoons soy sauce
* 1 tablespoon liquid honey
* 2 teaspoons brown sugar
* 1/4 teaspoon five-spice powder
* a few drops red food coloring, optional

Preparation:
Cut the pork into strips approximately 2 inches wide and 5 inches long.

Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.

Breaking from the normalities of life in a restaurant. The owners of Wasabi decided to take their patrons on a different trip to Asia. One with no clutter & Clammer. Simplicity is the order of the day & this restaurant has shown all this & more.
The Attention to detail & the relentless efforts of having the food cooked & prepared to perfection has been one of Wasabi's greatest accolade. Taking a glance around the Restaurant makes a warm & welcoming location for both gastronomic & aesthetic feelings.
Setting into one of Wasabi's comfortable chairs or taking a different style by dining up on our sushi bar are an added bonus to this beautiful surrounding of huge lanterns and magnificent ball-lighting.

www.feedsa.co.za

1 tsp Szechuan peppercorns

1 tsp black peppercorns

1 tsp Maldon sea salt

5 heaped tbsp cornflour

Groundnut oil, for deep-frying

]]> http://jinstonic.co.uk/tarryn/2008/04/saltandpepper-squid-with-sweet.html http://jinstonic.co.uk/tarryn/2008/04/saltandpepper-squid-with-sweet.html Mon, 21 Apr 2008 18:54:12 +0200  Cooking For Engineers
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  Serious Eats ]]> http://jinstonic.co.uk/tarryn/2008/04/food-blogs.html http://jinstonic.co.uk/tarryn/2008/04/food-blogs.html Mon, 21 Apr 2008 18:53:37 +0200

2	tablespoons	vinegar
1	tablespoon	sesame seeds, toasted and ground
2	tablespoons	all purpose flour
1		cucumber, sliced
1		green onion	Optional
1		egg

]]> http://jinstonic.co.uk/tarryn/2008/04/barbeque-pork-on-rice-recipe-t.html http://jinstonic.co.uk/tarryn/2008/04/barbeque-pork-on-rice-recipe-t.html Mon, 21 Apr 2008 18:51:54 +0200

Makes 2 servings

Ingredients