Thursday, February 4, 2010


Now playing: Music Together - Deedle Dumpling
via FoxyTunes

I was inspired by the feature in the February/March issue of Fine Cooking- Cooking class- Chinese Dumplings.

Mine however had a few different, little twists. I used a whole wheat flour, a different filling and put it in a soup. Well, dumpling soup isn't so different, but different to the article. For the recipe, I substituted 1/2 c. of the flour with whole wheat flour. Have plenty of extra flour and cling film on hand to keep them rulely- So they don't stick or dry out respectively.

My filling:

1/2 lb. finely ground turkey
1/2 c. small dice of mushrooms
1 clove garlic
lrg. piece of ginger, grated
2 bunches scallions, diced
1 tsp. brown sugar
A few dashes of each:
soy sauce
rice vinegar

They freeze pretty well.....I found them to be just slightly more tough after being frozen.

The broth:

3 quarts chicken stock
1 lrg. piece ginger
1 clove garlic sliced
1/4 sliced mushrooms
dash of fish sauce

Simmer and strain. Add 1 bunch of scallions, sliced

Put blanched bok choy in the bottom of the bowl and ladle over the broth. Add dumplings that have been browned and steamed.

1 comment:

  1. Simply delicious, Marcie !
    I am going to try the recipe ! :o)

    Have a great week !