The World on Your Dumplings Plate

“When you present dumplings with this sauce, the combination may recall an italian pasta dish, but the sauce zesty qualities resemble the latin flavors of Mexico…” – Andrea Nguyen, Asian Dumplings book…
Guess what dumplings she’s serving? Mongolian lamb with caraway: “The creative use of a few ingredients is a hallmark of Mongolian cooking…Caraway leaves its [...]

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Potstickers, Mediterranean Touch

Came up with a new filling: chicken and eggplant.
Two globe eggplants (about 1.5 lb) halved, deeply scored, salted, sprinkled with cumin seeds and brushed with olive oil and roasted on thyme branches in 425F convection oven until sligtly charred and soft. The flesh is scooped out and drained. Don’t discard a skin before trying snacking [...]

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Mock Duck Wontons

The original recipe came from Ezard, and called for roasting duck legs, shredding the meat for filling etc.
I didn’t have much time or duck legs but i had a freezer full of chicken meaty bones waiting there to be used in stock. So the solution was obvious – roast the chicken, pull the meat off [...]

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Salmon Pancetta Dumplings

There is a certain irony in what is the luxury food vs thrifty… Back in my childhood in Far East of Russia there was a scarcity of meat but the still the abundance of seafood including the wild salmon so the traditional russian pelmeni (aka dumplings) filling of pork and beef was reinvented with salmon. [...]

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Recession Delicious

Couple of weeks ago i got some family pack of chicken thighs (bone in skin on). Cut the meat around bones for fried chicken bits i made that day and froze the rest, meaty bones that is. Yesterday pulled it out and made a stock for thai chicken galanga soup…
I had a package of wonton [...]

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Elusive Bun, or Dreams Shattered

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Quote of the Day

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Chicken and Jack Cheese Dumplings

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Salmon Dumplings, and Couple of Discoveries Made along the Way

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Ashak with Traditional Toppings, and Beet Hummus

To paraphrase Paula Wolfert "there is always an adventure of the new dish…". So glad i finally had a chance to make ashak – afghan dumplings stuffed with chinese chives and served with minted garlicky yogurt and caramelized lamb.

The recipe came from Afghan Food & Cookery book. And unlike so many recipes online that call [...]

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