dumplings

Chicken & Scallion Dumplings “Foo Yong”

>
>
Ravioli,  Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be  the best way to make a meal out of them ?  I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness :-)
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
>
Bon Appetit !   Life is Good !
>
>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>
>
Preparation :
>
>

saute onions in garlic oil until translucent

saute onions in garlic oil until translucent

>

add garlic confit paste, saute until garlic is fragrant

add garlic confit paste, saute until garlic is fragrant

>

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

>

add freshly boiled, drained dumplings (if using leftovers, saute after onions before adding the garlic paste

add freshly boiled, drained dumplings                       (if using leftovers, saute after onions before adding the garlic paste)

>

saute one minute until eggs are set

saute one minute until eggs are set

>

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

>

Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

>
>
>
>
>

About these ads

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Here  is another hearty recipe of wonderful comfort food.
Many folks are familiar with Jamaican dumplings and some have become addicted to them like I have.  Although in their most basic form they are made of  just flour, water and salt, as part of a soup or stew they can be mind-boggling great because of their unique texture. As for the taste, I usually add garlic paste and cayenne pepper to give them a bit of extra umph :-)
The traditional shape of Jamaican dumplings is a thick disk shape with an indention in the center. Spinners are made of the same dough, but they are “spinned” between your hands to shape them into tapered tubes, which is the shape I prefer.
As for the protein in the bean soup, use whatever you like and/or have at hand. Chicken, pork, salt beef, fresh beef, even seafood or just root vegetables. Of course, smoked ham hocks are the price in today’s lunch’ version, which could not have been more tasty and delicious.


Bon Appetit !  Irie, Mon !

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Preparation :

simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

simmer ham hocks in generously seasoned water (kosher salt, garlic paste, scotch bonnet hot sauce) until tender but NOT falling apart

when ham hocks are tender, remove from stock, reserve

when ham hocks are tender, remove from stock, reserve

ham hocks

smoked ham hocks


remove bones from ham hocks, give one each to your dog and his/her friends :-)

remove bones from ham hocks, give one each to your dog and his/her friends :-)

dice meat and skin into bite size cubes

dice meat and skin into bite size cubes


add canned, strained black beans, quartered onions,  a small amount of curry powder and turmeric and coconut milk to stock, simmer for another 45 minutes

add canned, strained black beans, quartered onions, a small amount of curry powder, turmeric and coconut milk to stock, simmer for another 45 minutes

blend in electric blender until smooth, check / adjust seasoning

blend in electric blender until smooth, check / adjust seasoning

make a dough of a/p flour, water and salt, knead until the dough looks like this

make a dough of a/p flour, water, garlic paste, hot sauce and salt, knead until the dough is smooth

roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

roll individual pieces into small tubes like this, simmer in salt water until cooked through, 25 to 45 minutes, depending on the size you prefer

almost...........

almost………..

add meat to soup to heat through

add meat to soup to heat through

plate soup in serving dish

plate soup in serving dish

top with spinners

top with spinners

sprinkle with scallions and/or herbs of your choice

sprinkle with scallions and/or herbs of your choice

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners

Jamaican Black Bean Soup With Smoked Ham Hocks And Spinners



Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you :-)






Boiled Pork And Shrimp Dumplings

>
>
Boiled  dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit !   Live is Good !

>

Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

>

Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

>

Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

>

Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

>

boiling pork and shrimp dumplings

boiling pork and shrimp dumplings

?
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you :-)
?
>
>
>

” Schweinebraten Madness ” ( Lot’s Of Butt )

.
.
It was alway’s a mystery
to me why Americans call a pork shoulder a pork butt.
However, pork butt (shoulder) seems to be one of the most revered
cut’s of meat around the world, at least in cultures where religious
motives don’t forbid the consumption of pork. ( I wish there there would
be the same restriction on consumption of dog meat, in ANY religion).
Since I live alone with Bella for the time being, cooking a whole butt would
have been too much for one meal, even for Bella and I.   :-)
So, I had it on three consecutive evening’s and I id not get bored of the
repetition by the same main ingredient at all, even though I did not
transform the meat into different dishes, such as stir fry, salad, soup, etc.

The first night I enjoyed it straight from the oven, accompanied just by
apple sauce and sour dough bread. The meat was still slightly pink, although
the butt was in the oven for five hours. I usually don’t like pink pork meat
because of it’s texture and temperature, but these slices were piping hot and
the texture was great.

The second night I made potato dumplings to go with it, to mop up the unusual
jus I made from the drippings and served it with horseradish cream and chimichurri.

The third night I just could not resist but have pasta , again to mop up the jus
but also because after three day’s, serious pasta-withdrawal symtoms started to appear.
All in all, three day’s of great dinners with a minimum of effort but a maximum
of satisfaction. ( Chew on that, Mick Jagger   :-)
.

First portion, day one

.

Second portion, day two

.

Third portion, day three

.
Ingredient’s :

Pork butt,                 skin and fat scored,
(knuckle removed for another dish)
Kosher salt,             to taste
Cayenne,                  to taste
Garlic powder,        to taste
Onion powder,       to taste

Method :

Rub butt on all sides generously with the seasoning,
roast at 425 for thirty minutes, turn down to 260 and
cook for four hours. Turn up heat to 425 and cook for
another 30 minutes. Remove from oven and let rest for
at least 30 minutes in a warm place before slicing.
If you like to cook your meat to a complete well done,
add another one to two hours at 260 degrees, depending
on the size of the butt.

Jus :

Deglaze  roasting pan with white wine, strain and remove
to a small sauteuse. Add oyster sauce, soy sauce, rasted garlic paste,
scotch bonnet hot sauce, maggi seasoning and apple sauce and simmer
until well combined.

Potato Dumplings :

Ingredient’s :

Potatoes,                  Boiled, riced, dried overnight
Egg,                           whole
Egg,                           yolk
Salt,                           to taste
Cayenne,                  to taste
Nutmeg,                   to taste
AP flour,                  as needed

Method :

Mix all ingredients without overworking or the potatoes will get soft and gooey.
Form tennis ball sized balls, add to boiling salt water, return to a boil for one minute.
turn down heat and slowly simmer until dumplings are cooked through,
about 45 minutes.
You might want to remove one and cut in half to make sure they are done.
.

Ingredients for potato dumplings

.
Dear friend’s,  here we have a typical example for the reason why I usually
don’t include measurements in my recipes . It is almost impossible to give the
EXACT proportions of the ingredient’s of the dumplings. There are too many
variables, such as the exact size of the eggs, the ratio of the yolk to the white,
the exact moisture content of the potatoes, the amount of starch in the particular
potatoes used, etc. Those variables are the reason why folk’s who rely on
following recipes to the dot will usually be blessed with very mixed results.
Remember, most recipes in savory cooking should be used as guidelines,
mixt with practice, practice practice. That’s one of the reason we have so
many young chef’s failing to do simple dishes to perfection, because without
practice and a thorough understanding of the influences of temperature,
moisture and many other factor’s, cooking great and near perfect dishes is mostly
a game of chances (as sadly proven around the world on a daily basis in a sea of
lousy restaurants) with food prepared by what I call recipe cook’s who, in most
cases, don’t understand the basics of our great profession.

So, there you have it, my opinion.
Sorry recipe cooks, you must add practice to your recipe’s. No way around it.
.

.
Guten Appetit !   Life is Good !
.

.

“ Vietnamese Pork & Mushroom Dumpling Soup “ ( NẤM RƠM & THIT HEO )

.
.

Yesterday’s light and healthy dinner :
” Vietnamese pork & mushroom dumpling soup “.
I made twenty two dumplings,  could not stop eating,
ate all of them at once ( Bella helped a bit. )
.

.


.
Dumplings:
.
Won ton wrappers, roundPork, very finely chopped or ground
Shiitake mushrooms, chopped
Scallions, very finely sliced
Egg white
Ginger, grated
Garlic, grated
Sesame oil
Fish sauce  (Nuoc Mam)
Salt, cayenne pepper
.
Soup:
.
Chicken broth
Baby bok choy, blanched
Straw mushrooms
Ginger, grated
garlic, grated
Scallions, sliced
cilantro, coarsely chopped
Fish sauce  (Nuoc Mam)
Sesame oil
Chili oil

.
.
Bon Appetit !   Life is Good !
.
.