Comforting Comfort Food
The art of the Asian dumplings is infinite. There’s so many shapes, varieties of fillings, and dozens of ways to prepare and cook and serve these little flavor pockets. The greatest pleasure of dumplings is in the preparation—a calming and therapeutic ritual like raking sand or receiving a neck massage. The end results deliver sumptuous, pillowy treasures in your mouth that instantly calms your nerves. Dumplings are open to endless creativity and interpretation. I don’t think I’ve made the exact same recipe twice, but I’m always content.
Music accompaniment
“Tanto Tempo”
by Bebel Gilberto
Ingredients
- 1/2 block of firm tofu (pressed)
- 1 cup carrots (grated)
- 1 cup cabbage (shredded)
- 1 small onion (or 3 medium spring onions)
- 1 inch of ginger (grated or thinly diced)
- 1/2 teaspoon white pepper
- 1/2 teaspoon 1 corriander
- 1/4 teaspoon salt
- 1 pack of small dumpling wrappers (round or square)
- 2 Tbs of soy (or tamari) sauce
Prepare Filling
- Sautee the ingredients in a neutral oil on medium low
- Add soy sauce
- Sautee until cabbage and carrots are softened yet firm (al dente)
- Remove and let cool down
Make Dumpings
- Spoon a small (teaspoon size) of filling into center of wrapper
- Wet corners and press to close (diagonal for square wrappers)
- Use a dumpling tool or your fingers to press the edges
Cook
- Steam dumpling for a few minutes (until translucent) in a steamer or a double boiler pot
- Steaming retains the shape and flavors, but you can also boil or pan fry
- Serve immediately
Serve
- Serve with innumerable sauces: I prefer soy-vinegar, chili crisp, or ginger-plum sauces
- Garnish with cilantro or chives
- A plate of dumplings can be a main entree or a side dish
- Pair with light tea or light, sparkling beverages
- Add on top of vegetable dishes, soups/stews, and salads