Oct 282014
 
14836460595_1612c4861f_n
DUMPLINGS ALL DAY WONG
A Cookbook of Asian Delights from a Top Chef
by Lee Anne Wong/ August 2014
$22.99 US; Paperback
ISBN: 9-781-62414-059-4
Ebook also available.

One of my favorite things to do is go out for Dim Sum.  I love sampling all the different little treats.  I have never been very good at making Chinese food and have not tried to make any of the Dumplings before I received Dumplings All Day Wong by Lee Anne Wong. I found that the recipes are really easy to follow and there are lots of pictures.   Lee Ann helps you choose the right dough and shows you different folding techniques. She also focuses on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos. Some of the savory original recipes include:

  • Sweet Corn Tamale Dumplings with Sesame-Avocado Sauce
  • Chicken Pad Thai Wontons with Spicy Peanut Sauce
  • Edamame and Sweet Pea Gyoza with Wasabi Cream
  • Pork and Chive Dumplings with Soy Ginger Dipping Sauce

I have tried the Pork and Chive Dumplings and they tasted delicious.  I couldn’t believe how easy they were to make while following the recipe from Lee Ann.

About the Author
Lee Anne Wong is a celebrity chef with a passion for Asian cuisine. She was one of the top four contestants on Bravo’s Top Chef. She was also a judge on Chopped as well as a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. Most recently, Lee Anne hosted a one-hour special called Food Crawl with Lee Anne Wong, on the Cooking Channel, where she searched New York for the best dumplings and noodles. She resides in Hawaii.

 

Here is the recipe for the Pork and Chive Dumplings I made.

Pork and Chive Dumplings with Soy Ginger Dipping Sauce
This classic recipe is a winner every time
1 1/2 lb (680 g) ground pork
1 1/2 lb (75 g) garlic/Chinese chives, chopped 1/4″ (3 mm) thick
1/4 cup (55 g) ground fatback
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) shao xing rice wine
2 tbsp (28 g) ginger, finely grated or minced
2 tsp (10 g) sugar
1 tsp (5g) salt
60 round dumpling skins
Chopped scallions for garnish
Soy Ginger Dipping Sauce:
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice, black, or chinese red vinegar
1/2 cup (120 ml) water
1 tbsp (15 g) granulated sugar
2 tbsp (28 g) ginger root, finely julienned
In a large mixing bowl, combine the pork, garlic chives, fatback, soy sauce, shao xing, ginger, sugar, salt and white pepper. Mix the ingredients until the filling is well combined.
Fill and form each dumpling with a 1/2 tablespoon of pork filling. Choose your cooking method:
Boiled: Bring a large pot of salted water to a boil over high heat. Cook the dumplings in small batches for 2-3 minutes. Drain, serve immediately with soy ginger dipping sauce.
Steamed: Steam on greased parchment paper over a boiling water bath until the filling and dumpling skins are cooked through, about 4 minutes.
Pan-fried: In a small container, mix 2 cups/475 milliliters of water and 2 tablespoons/12 grams of flour until the flour has dissolved into the water and the mixture is cloudy. Heat a small nonstick pan over medium-high heat. Add a tablespoon/15 milliliters of vegetable oil to the pan and place the dumplings in the pan, lined up next to each other and cook until the bottoms turn golden brown, about 1-2 minutes. Add 1/2 cup/25 grams of flour/water mix to the pan; it will react with the hot pan and steam and splatter a bit so as soon as you add the flour/water mixture, cover the pan with a tight-fitted lid. Cook the dumplings covered until almost all of the water has evaporated and a thin golden crust begins to form in the bottom of the pan. Remove the lid and cook until all water has evaporated. Carefully removed the dumplings from the pan, serve immediately.
Deep Fried: Preheat a large pot of deep fry oil to 350°F/175°C. Carefully drop the dumplings one by one into the hot oil, frying in small batches being sure not to overcrowd the oil. Cook the dumplings for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain to a paper towel. Repeat with remaining dumplings until all are cooked, making sure the oil temperature returns to 350°F/176°C before frying the next batch. Serve immediately with dipping sauce.
To make the dipping sauce, mix all the ingredients until the sugar dissolves. Refrigerate and allow to macerate for at least one hour.

 

*Recipe provided and shared with permission from Page Street Publishing  and Lee Ann Wong . Recipe can be found in Dumplings All Day Wong.

If you would like to purchase this fun cookbook Dumplings All Day Wong by Lee Ann Wong you can do so on the link below from Amazon.com.

 

Kaisy1
I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)