Posts Tagged ‘dumpling’

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  Malfatti with Bolognese

  July 14th, 2011 | Impressive Dishes, Main Courses, Pasta Dishes, Recipes, The Daring Kitchen | Angela G. | 2 Comments

  When I decided to do a collection of gnocchi recipes for my first whirl with The Daring Kitchen, I knew my malfati would be on the list. In doing research for the dishes, I found the internet (all of 4 years later) abuzz with talk of malfatti. Apparently, it’s one of many names for spinach and ricotta gnocchi, to include ravioli nudi and topini verdi.

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  Thrifty Shrimp Wontons

  June 6th, 2011 | Appetizers and Small Plates, Easy to Prepare, Main Courses, Meat Dishes, Recipes, Seafood Dishes, Soups and Stews | Angela G. | No Comments

  In Chinese, wonton means “swallowing a cloud” – easily the perfect descriptor for a soup that is both complex and delicate at the same time.Given that leftover dumpling filling does not tend to keep very well (overnight at best, and never defrosted from frozen), I have found a quick and easy solution with wontons.

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  Chef Tim’s Pan Fried Pork and Chive Potstickers

  May 28th, 2011 | Appetizers and Small Plates, Friends Recipes and Hacks, Meat Dishes, Recipes, Sauces and Condiments | Angela G. | 4 Comments

  The beauty of this recipe is in the simplicity – garlic chives and sesame oil do all of the heavy lifting seasoning the ground pork. This is the kind of cooking that is rooted in love – you make these dumplings for people that you care for, and hopefully have them join you in the effort.

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  Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)

  May 30th, 2010 | Appetizers and Small Plates, Friends Recipes and Hacks, Seafood Dishes | Angela G. | 2 Comments

  I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill. Waiting is overrated.

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  Pan-Fried Pork and Chive Dumplings (Jiao Zi)

  May 28th, 2010 | Appetizers and Small Plates, Impressive Dishes, Meat Dishes, Recipes | Angela G. | 1 Comment

  The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints. You control exactly what is added to the little delicacies, and you still end up keeping the price down. Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.

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  Kanom Jeeb (Steamed Thai Dumplings)

  March 2nd, 2010 | Appetizers and Small Plates, Easy to Prepare, Impressive Dishes, Meat Dishes, Recipes, Seafood Dishes | Angela G. | 8 Comments

  Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks. You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence. I love you for your simplicity in preparation – no rolling of dough or advanced pinching. No overfilling or fussiness. You are so damn cool.

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  Vegan Potstickers

  February 21st, 2010 | Appetizers and Small Plates, Impressive Dishes, Recipes, Vegan Dishes, Vegetarian Dishes | Angela G. | 6 Comments

  Vegetarian, vegan or no, give these dumplings a whirl. If you make them at the same time as the chicken or pork versions, not only will you have a veritable dim sum spread in front of you, you’ll be winning the favor of your non-meat eating friends. And friends are a good thing, I hear ;)

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  Spicy Chicken Potstickers

  February 21st, 2010 | Appetizers and Small Plates, Impressive Dishes, Poultry Dishes, Recipes | Angela G. | 3 Comments

  You know I love you guys. And I have no problem with your dietary restrictions – I still want to fill your belly. Which is why, if you are not fine with swine, I am posting this lovely recipe for chicken dumplings. I call for no less than 4 types of pepper in these, so skip the chili oil and Sriracha (thai chili sauce) if you want it less piquant. If you aren’t down with meat of any kind, check out this recipe for Vegan Dumplings.

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  Making Better Filling for Jiao Zi

  February 16th, 2010 | Cooking Tips, Culinary Inspiration | Angela G. | No Comments

  Tweet Share Easy Peasy Pinching and Pleating Had a lovely chat with my friend Shaoyu today about the ins and outs of her jiao zi, and she gave me some VERY useful tips for making yours even better at home: When adding the water to the meat mixture, stream it in slowly and in batches.  [...]

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  Jiao Zi (Boiled Pork Dumplings)

  February 15th, 2010 | Appetizers and Small Plates, Meat Dishes, Recipes | Angela G. | 11 Comments

  In celebration of Chinese New Year (heck yeah, tigre!), my sister-in-law and I got to work prepping, boiling and crisping up a serious pile of dumpling deliciousness. We’re going to call our new business Kitty Yum-Yum’s Dumpling Emporium. What? Is that name taken already?

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