andrea nguyen

"There's a difference between the pleasantly doughy boiled dumpling and the chewier, semi-translucent steamed dumpling." I may be from Shanghai, but I think I make some pretty mean dumplings for a Southern gal. From buns, bread, and noodles, the Northern...

Seriously Asian: All About Dumplings Recipe

lamb pork

onion

green onions, washed and finely chopped

cabbage

Shaoxing rice wine

vegetable or canola oil

salt,

garam masala,

cumin,

All Purpose Flour, plus additional for sprinkling

water

To prepare the vegetables:  For onions, halve the onion and parboil it in boiling water for one to two minutes, until the layers of the onion have just turned translucent but are not soggy.  Let cool; then finely chop.  For leeks, separate into two sections - the white, tenderer section and the upper green, tougher section.  For the green sections, parboil for one minute and then finely chop.  

Use a few leaves of Napa cabbage or bok choy for additional moisture. To prepare, parboil for thirty seconds to one minute, until the vegetables are slightly softened but not yet translucent.  Finely chop.  

Combine all of the ingredients in a large bowl, mixing thoroughly with your hands or a wooden spoon.  Let the filling rest for thirty minutes before using to fully allow the meat to develop its flavors.  The filling may also be kept in the refrigerator for up to 24 hours, or frozen indefinitely.  

To form the dumplings: divide the dough into four or five sections to prevent the unused portions from drying out.  Cover the unused portions with a wet tea towel.  With your palms, roll each section into a cylindrical shape, and cut into sections approximately ½ inch thick and 1 inch in diameter.  Flatten each section with your palm, pushing it into a broad circle.  With your rolling pin, roll into a circle approximately 2.5 to 3 inches in diameter, tapering the edges to be thinner than the center of the circle. 

Place approximately 1 tablespoon of filling into the center of each wrapper.  Gather the wrapper together by pinching the two sides together, making pleats on just one side of the wrapper in the same direction, until you have enclosed the filling entirely.  Sprinkle a board or plate with flour.  Place finished dumplings on the plate or board and cover with a moist tea towel. 

Steam the dumplings for 7 to 9 minutes over medium-high heat, until the skins are semi-translucent.  If boiling, bring a large pot of water to a vigorous boil and cook for 5 to 8 minutes, until the skins have just turned opaque.  Serve immediately with vinegar and chili-paste on the side.    

Adapted from Asian Dumplings by Andrea Nguyen.

Measure out the flour and set aside in a bowl. 

Bring the water to boil in a medium-sized pot.  When the water is boiling, immediately add all of the flour to the pot and stir vigorously with chopsticks or a wooden spoon.  Within twenty seconds, the flour and water will begin to form into a shaggy mass.    

When all the flour has been evenly moistened by the water, turn onto a floured board and begin kneading.  With the back of your hand, knead vigorously for five to seven minutes until the dough is supple and elastic.  It should not take much effort (no more than two minutes) to gather the wet mess into a cohesive dough.  If needed, sprinkle in some extra water.    

Let rest for 30 minutes before use.  Wrapped tightly in plastic wrap, the dough can also be kept in the refrigerator for up to 24 hours.  

This Chilled Tofu with Crunchy Baby Sardines from Andrea Nguyen's newly released bean curd bible, Asian Tofu, is all about textures.  Creamy tofu is topped with crisp fried tiny sardine, fresh shiso, and crunchy toasted sesame seeds.

Andrea Nguyen's Chilled Tofu with Crunchy Baby Sardines Recipe

canola oil

baby sardines

silken tofu

white sesame seeds,

High-quality Japanese soy sauce

 In a small skillet, heat the oil over medium-high heat. Meanwhile, position a mesh strainer over a bowl and have this set up near the stove; you’ll use it to quickly drain the fish.The oil is ready when you drop in a fish and it immediately sizzles. Add all the fish and gently fry, stirring constantly, for about 1 minute, until they are fragrant and crisp. During cooking, they’ll darken, then turn golden. If you like, pick up the skillet toward the end to prevent overcooking.Pour the contents of the skillet into the strainer. Give the strainer a good shake, then transfer the fish to a paper towel–lined plate to further drain and cool. Keep at room temperature if using within hours. Or, transfer to an airtight container and refrigerate for up to a week; return the fish to room temperature before serving.

If using silken tofu, run a knife around the edge of the mold or package and invert onto a plate to unmold. Pour off the excess liquid or use a paper towel to blot it away. If using block tofu, drain it on a dishtowel or double thickness of paper towels placed atop a plate. Cut the silken or block tofu into husky 1-inch-thick dominoes or 2-inch squares. Arrange them on individual dishes or in shallow bowls. If using tofu pudding, scoop up large shards with a metal spoon, putting them into a shallow bowl or individual dishes. Before serving, pour off any whey that gathers.

Top the tofu with some shiso and sesame seeds, and a crown of the fried fish. Serve the seasoned soy sauce on the side. If you have leftover fish, save it for a rice topping.

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