Tag Archives: dumplings

More Food Porn: Pan Fried Shrimp Dumplings

At the moment, my favorite food in the world is Dim Sum. This will undoubtedly change over time. But for now, I’m enjoying moments such as this.

Dim Sum: Shanghai Dumpling (Xiao Long Bao)

Name: Xiao Long Bao
Primary Ingredient(s): Pork, Shrimp
Type of Dish: Dumpling
Method of Preparation: Steamed

Yank Sing – San Francisco, CA – 5/30/2010

I haven’t done one of these in a while, and I am long overdue. The recent journey to San Francisco gave me the opportunity to partake in some Dim Sum that falls outside of the realm of the popular here in the Seattle area. This allowed me to have a dish called a Shanghai Dumpling, something that I have yet to come across here in the Emerald City.

Trying to explain a Shanghai Dumpling is akin to trying to describe a comfortable night’s rest. While a fair amount of the Dim Sum I’ve had has been sturdy, hearty fare, the Shanghai Dumpling is something else entirely. Soft and delicate, it sits in a spoon like a pillow. If made well, it gives the appearance as if it will fall apart if someone gave it a rude glance.

It also comes with a bit of a ritual about it, which makes it additionally attractive to me. As it was explained to me, a bit of vinegar must be placed within a soup spoon; a hot dumpling should be placed upon the vinegar; and a bit of shredded ginger should be placed upon the dumpling. It is then to be eaten immediately.

The result is a course that breaks the onslaught of deep fried dumplings and sturdy steamed hum baos. It’s like a bridge before a chorus, a tender ballad before some Memphis blues, delicate foreplay before intercourse. Do you sense a running theme here?

As I’ve been discovering over the past year or so, there are dozens, if not hundreds of different Dim Sum dishes that are out there. Shanghai Dumplings are one of only a few that have obtained cult status. There’s a good reason for that.

Chicken and Dumplings

I do requests. Have I mentioned that? True, there are only a few people who have the ability to make requests to me, but to these folks I say “bring it on!”.

Such is the case for this recipe. Tara approached me on Sunday about making Chicken and Dumplings, and I said I could get it done on Thursday. This way, she could look forward to the dinner, and still take the leftovers to work for lunch the next day.

Chicken and Dumplings is one of those recipes for which different people have different ideas about. Some believe that the dumplings should be baked, rather than drop boiled. Other’s believe that the broth should be thicker. The great thing is that all of these variations are acceptable.

It is a simple recipe, but takes about 2 hours for the entire process.

  • 1 tablespoon oil
  • 1 yellow onion, sliced
  • 1 2 1/2 – 2 lb chicken, cut into proper parts
  • 2 garlic cloves
  • 2 Qts. Water
  • 1 carrot, diced
  • Salt and Pepper, to taste
  • 2 Cups All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 3 Tablespoons Shortening
  • 3/4 Cup Buttermilk
  • Chives, for garnish

Place 1/2 of the onions, garlic and oil in a dutch oven or stock pot and allow to sweat for about 5-7 minutes. Add the chicken and brown as best as possible.

Add the two quarts of water and bring to a boil. Add salt and pepper to taste, reduce heat, and allow to simmer for 90 minutes. Remove chicken and allow to cool. De-bone the chicken, cutting the meat into bite sized pieces and set aside.

In a bowl, mix together the flour, baking soda, and salt. Cut in the shortening until the mixture resembles coarse meal. Add the buttermilk and mix with a fork. Then work the dough by hand.

Bring the broth back up to a boil. Tear off pieces of the dough, roughly 1 to 1 1/2 inches in diameter and shape into a sphere. Drop in the boiling broth, one dumpling at a time. Once all dumplings are in, cook for 8-10 minutes. Add the chicken back into the broth.

Serves 6

tags technorati : recipe chicken and Dumplings

IMBB 7.0: Apple Soup with Dumplings

Apple Soup
First things first…this is a chilled soup. Not hot. So plan up an entire day for this, because if you wake up Sunday morning expecting to serve this for brunch, you’ll be eating at around 3 or 4pm. This soup does not taste so good luke warm or room temperature, but it tastes damn good at near freezing. Go figure.

The initial recipe came from Soup Song, but there was a big whopping mistake in the middle of the recipe that needed fixed, so I updated it a tad.

The Apple Broth

  • 2 and 1/2 cups water
  • 1/2 cup sugar
  • 5 large tart apples, peeled, cored, and sliced (I used granny smith)
  • 2 cups Reisling white wine
  • 1 Tablespoon grated lemon zest
  • 1 cinnamon stick
  • 2 Tablespoons raspberry or other fruit jam
  • 3 Tablespoons dry, unseasoned bread crumbs
  • juice of 1/2 lemon

The Apple Dumplings

  • 2 apples, peeled, cored, and grated
  • 1 and 1/2 cups dry, unseasoned toasted bread crumbs
  • 2 Tablespoons apply brandy (Calvados is best, but Apple Jack is fine)
  • 2 Tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon grated lemon zest
  • 1 large egg
  • 4 cups of water
  • 1/4 cup lemon juice
  • 1/4 cup sugar

For the broth - Bring the water to a boil in a large saucepan with the water, boil for a few minutes to concentrate, then stir in the apples, wine, lemon zest, and cinnamon stick. Reboil, then reduce heat, cover, and simmer for about 15 minutes, when the apples are tender but not mushy. Stir in the jam, bread crumbs, and lemon juice, and simmer for 10 more minutes. Remove from heat, cool, takehalf of the soup and coarsely puree. Recombine with original soup and mix. and refrigerate until chilled, at least four hours.

For the Dumplings- In a saucepan, combine the four cups of water, 1/4 cup of sugar and 1/4 cup of lemon juice. Set aside.

Take the rest of the ingredients, and combine them in a bowl. Mix well. Cover and Place in refrigerator for at least 15 minutes.

Put the saucepan water on medium heat and bring to a boil. Allow it to boil for 5 minutes and then lower it to medium low heat.

Here’s where the initial recipe flubbed up. When you remove the dumpling mixture from the fridge, strain as much liquid as you can from the dumplings. Squeeze the mixure and drain any excess water. The less water, the better, as you do not want these to fall apart.

Test one dumpling by spooning it into the hot water. If it does not fall apart, allow to poach for two minutes, and continue spooning dumplings into water. If it does fall apart, add 2 tablespoons of flour and 1 teaspoon of cinnamon and combine. Try to remove any further liquid that might be there.

Drop small balls of dumpling dough from the end of a spoon into the broth and let them poach until they rise to the surface, about 2 minutes. Remove with a slotted spoon and let drain, until all the dumplings are cooked. When they are cool, add them to the soup and return the whole pot to the refrigerator for a final chilling.

Garnish with crème fraîche, or soft, melted cream cheese.