The Dumpling: A Seasonal Guide
Wai Hon Chu
The Dumpling is the most comprehensive and wide-ranging anthology of traditional recipes available for those who love dumplings in every shape, size, and variety. Wai Hon Chu—who has worked in the in the kitchens of March, Clementine, and The Russian Tea Room, and is creator of El Eden Chocolates, named Best Gourmet Chocolate by New York Press—and Connie Lovett take dumpling aficionados on a culinary tour around the globe, offering more than 100 mouthwatering recipes that cover the full range of dumpling possibilities.
chiles 10 fresh curry leaves One 1-inch cinnamon stick 4 whole cloves Equipment Clean spice or coffee grinder 1. Heat a large skillet over medium heat and add all the ingredients. Stir continuously until the mixture is golden brown, about 5 minutes. Remove from the heat, place in a bowl, and set aside to cool. 2. Pulse the mixture in batches in the spice grinder until it is a coarse powder. Measure out what you need for your recipe and keep the rest in a tightly sealed glass
mortar with the pestle. Mix together the ground anise seeds and the sugar in a small bowl. Serve the palitao at room temperature with a sprinkling of anise sugar. Leaf Bread, a Fresh Corn “Tamale” (United States and Canada) SERVES 4 TO 6 (MAKES 12 DUMPLINGS) Leaf bread, sometimes called Iroquois leaf bread, includes no fat and is made only from freshly cut corn and a little cornmeal. Once the corn has been pulped and mixed with the cornmeal, the batter is scooped back into the husks,
and shows off three different types of meat. Cassareep syrup is essential to the flavor of this particular type of pepperpot, because it’s this ingredient that imparts the deeply caramelized barbecue flavor. Both sweet and bitter, it is made of a long-cooked reduction of cassava juice, sugar, and spices. Cassareep looks and behaves like molasses, but it has less of that mineral-rich medicinal flavor and more of a pure burnt sugar taste. It is found at many Caribbean markets. For the Stew
your palms. They will split apart as you rub them against each other, loosening their skins. Occasionally swirl the black-eyed peas around in the water so that the loosened skins can float to the top and be skimmed off. Keep rubbing until most of the black-eyed peas have been peeled. Then use your fingers to peel off any remaining skins. Drain the black-eyed peas and pick out any obvious bits of skin. 2. Pulse the onion and the tomato paste in a food processor until the onion is finely
Bamboo-Leaf Fold. The Bamboo-Leaf Fold uses 2 leaves as a platform for the filling and a third leaf as a cover before all 3 leaves are wrapped and folded around the filling. 6. Drain the mushrooms and squeeze out any excess water. Remove and discard the stems and slice the mushrooms into ¼-inch strips. 7. Line a tray with a kitchen towel. Have ready the partially cooked rice mixture, the marinated pork, the mung bean mash, mushroom strips, sausage slices, bamboo leaves, and ties. 8. Pick