Chinese, Asian fusion, day with chef Jonathan Donoghue of Blue Ginger - a great teacher. It was the first day we all worked with Asian flavors, sesame seed oil, sweetened soy sauce, sweet and sour peppers, rice wine vinegar, ginger, scallions and the list goes on. Everything we made from scallion pancakes to shrimp shumai was simple, but time consuming - prep wise. A great day over all and a lot of tips given. Let the dumpling pinching competition begin!!
Tips:
-Always use a hot hot wok - spread all the veggies and goodies out, the wok allows for an even and hot surface area.
-To saute dumplings use canola oil - get the pan hot, color slightly the bottom (when making the dumplings flatten the bottom), then add water and cover to steam until all water is evaporated, crisp up
-steaming dumplings is simple!
- to freeze dumplings, boil them in water, dry them, and then freeze them or refrigerate them
-scallion pancakes can last in refrigerator for 2 weeks uncooked
-corn starch is used abundantly in Chinese recipes as a thickening agent - dredge your chicken in corn starch and then cook!
-cut your butter into slivers, freeze and then dice - use frozen butter when making shrimp mouse or any filler for dumplings with butter. The frozen butter creates pockets of goodness
-use only the greens of scallions when serving raw or slightly cooked, use white parts when cooking scallions
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| Hot water dough used to make wontons and scallion pancakes |
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| Shrimp Shumai |
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| Chicken Lo Mein |
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| Crispy Scallion Pancakes |
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| Chicken Asian slaw |
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| Pork pot stickers |
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