This wonton filling is proudly—if improbably—fashioned after san bei ji or Three Cup Chicken. This is one of the ultimate dishes from Taiwan, and one I love enough to try to twist into different forms any day. It starts with a deeply satisfying blend of soy sauce, sesame oil and rice wine (the eponymous “three cups”), and it’s splashed with copious aromatics—garlic, ginger and basil. I wanted to get its zingy, herbal flavors inside a wonton for a refreshing filling based on … Read More
What doesn’t taste good in a dumpling? Good question. Another: Is there any festive occasion whose theme can’t be dumpli-fied? I say there is definitely not. So when Super Bowl LII weekend was approaching, and I realized that one of the teams playing was the Philadelphia Eagles, I decided to make dumplings with a filling a la the city’s signature hoagie. Cheesesteak Dumplings aren’t that different from Cheeseburger Dumplings, after all.
A good gourd goes a long way. So does a package of wonton skins. Both ingredients have been known to travel afar, to unlikely juxtapositions and international cuisines. So when you’ve got a lot of them, it’s tempting to try em a number of ways. But how do you know—before you’ve tried it—whether two seemingly disparate ingredients will go together in one dish?
Here’s another notch to add to a wall of recipes that includes the Cheeseburger Dumplings, Buffalo Chicken Dumplings, Broccoli Cheddar Dumplings, Apple Brown Sugar Dumplings, and the Hot Dogpling—stuff you don’t normally see in Asian pan-fried dumplings, or potstickers. Quintessential as they might seem in hindsight (my friends and I certainly feel that way after gobbling up panfuls of these pizza dumplings last night), they’re recreations of favorites in the name of dumpling fun. And fun is what’s on the menu … Read More
Gong xi fa cai! It’s Chinese New Year, and for many — as in more than 25% of the world’s population — that means cooking or just eating a huge amount of home-cooked foods to celebrate. I can’t think of a better time to not eat out in New York. But the eve of the Year of the Monkey 2016 happened to coincide with another great tradition in the US (albeit less than a quarter of the world’s population): the 50th … Read More
New York, I still love you. I think that’s how many people felt when they saw the infamous pizza rat meme. For all the crap that goes through its gutters each day, all the crazies and critters that line its streets, there is a gleeful levity in little moments like these happening in every corner of the city all the time. And so for all the hunger that some of its people suffer, there are events like the NYC Dumpling Festival, pelting food from all … Read More
There are a lot of initiatives around hunger lately, with World Peace Day just behind us and a long winter ahead, but when one happens to involve dumplings, I cannot sit idly. The New York Dumpling Festival (#dumplingfest2015) is this Saturday, and it benefits one of my favorite charities, the Food Bank for NYC. To salute this group and shout-out the event, I thought I’d go orange with this dumpling recipe, a blend of hearty vegetables from my CSA.
So maybe you consider yourself an aficionado of Chinese dumplings. Maybe you’re a sucker for hearty, all-American food, too. Maybe you’re just searching for a vegetarian dumpling filling that isn’t a mosaic of brown-green ingredients with an ultimately bland, nondescript taste (mei wei dao! if you speak Mandarin, that is). In actuality, you don’t need to hail from any of these persuasions to enjoy the unexpected delight of these dumplings — because it’s so unexpected yet delicious.
Last Saturday was the seventh annual Great Hot Dog Cookoff, and it was a doggone success. With 30 chefs (including six professional businesses in their own category) making inventive hot dog creations for a good cause; some 700 people attending to eat, vote and drink; amazing volunteers; and Kelso Brewery gathered for the event, we raised more than $10,000 for the Food Bank For NYC. And had a pretty good time.
Vegetarian dumplings were once a strict equation to me: finely shredded cabbage, minced five-spice tofu, chopped scallions, and maybe some shiitake mushrooms, or clear strands of bean starch noodles. This simple formula I had been raised to identify as the proper filling for a meat-free (and admittedly inferior) version of the favorite comfort food. It wasn’t until more recent years that I realized this colorless, choppy mixture didn’t need to be just so… or just so inferior.