Jiaozi (Chinese Savoury Boiled Dumplings)
From Beyond the Great Wall: Recipes and Travels in the Other China (2008) by Jeffrey Alford and Naomi Duguid
Makes 64 dumplings, or 32 for each filling
Leek and Pork Filling
1 small leek
1/4 lb ground pork
1/2 tsp salt
1 tsp soya sauce
1/2 roasted sesame … Read More →
Category Archives: Home Projects
Jiaozi
Mochi Truffles
We may have been too fearless embarking on making these mochi-covered dark-chocolate truffles at the end of a long night of making savoury dumplings. Mochi is a soft, gelatinous Japanese rice cake. The recipe comes from Andrey Nguyen’s beautiful dumplings site with a warning: “These … Read More →
Momos
Two grown men I know went to Nepal for some anthropological field work and returned with heartfelt tales of eating delicious momos three times a day. It took me flipping through culinary anthropologists Jeffrey Alford and Naomi Duguid’s latest book to find a recipe to … Read More →
Dumplings
About once a month I get together with some hardcore ladies to cook things we love to eat but have never tried making for ourselves. Our first meeting involved watching this charmer’s instructional video and attempting South Indian dosas. The fermented rice and gram batter … Read More →
Gnocchi
Making gnocchi can seem intimidating and messy. And, indeed, it is all too easy to turn out disappointing gluey dough bombs rather than light and pillowy bites. The key to success, I now know, lies in not adding too much flour to your potatoes. The … Read More →
Yachae Mandu
My Dutch friend Ran, who is of Korean origin, introduced me to these dumplings, which we cooked up pot-sticker style.
Yachae Mandu (Kimchi Dumplings)
Makes 64 dumplings
1 1/2 cups sweet-potato vermicelli (dang myun)
1 cup bean sprouts
1 1/2 cups tofu, finely chopped
3 1/2 cups kimchi, finely chopped
5 cloves of garlic, … Read More →