Dumplings Archive

Wednesday, May 1, 2013

spring vegetable potstickers

spring vegetable potstickers

It’s been over six years since I mooned here over a lost dumpling love. Dumplings are kind of a fixation for me; I am unwaveringly convinced that small pockets of food wrapped elegantly in a thin dough are among the universe’s most perfect foods; portable and petite, servings easily scaled, I dare you to find a nutritious food not improved by an adorable doughy package. The vegetable dumplings that I used to get at a chain of otherwise average west side Chinese restaurants were my all-time favorite; before they changed the recipe, I regularly rerouted my day to stop there for an order, and a beer. (Sidebar: Can we talk about how delicious a cold beer in a glass is with potstickers? No, different conversation, huh? Onwards!)

asparagus, favar, chives, scallions, garlic, ginger
asparagus, cut into segments

Anyway, I hope you haven’t mistaken my silence since on the matter as a sign I’ve found any peace. I have not. While I still cannot resist vegetable dumplings/wontons/gyoza/potstickers on any take-out menu, hoping to find within their centers the dumplings I once knew and loved, I’ve had enough mystery vegetable mush to accept that if you want spectacular vegetable dumplings, you’ll want to make them at home.

fava, scallion, chives, asparagus, ginger, tofu

Continued after the jump »

Wednesday, May 21, 2008

semolina dumpling soup

semolina dumpling soup

My German grandmother never made mazto ball soup with chicken stock, or so my mother tells me. In fact, she never made chicken stock at all. Compared to beef stock, chicken stock’s flavor paled, she felt, so why use it?

forgot to buy celery

After our central European vacation, I can see that she’s not alone. We didn’t find one restaurant in Prague or Vienna that didn’t have some version of a beef consomme soup on the menu–all extremely dark and abundantly flavorful. I found this a great relief, as soup was a wonderful way to offset the heaviness of available cuisine, and also absurdly delicious, as I never knew that simple brothy soups could be so tasty.

bones and stuff

And you’ll have to bear with me, as I know it is probably not soup season where you are, but between New York’s rainy 55 degrees yesterday and the bad cold Alex and I have passed back and forth in the last eight days, it sure was needed here.

Continued after the jump »

Monday, February 4, 2008

matzo ball soup

matzo ball soup

A confession: In spite of my current, ongoing, seeming-like-it-will-never-ever-end condition, I don’t like traditional chicken soup. Obviously, boasting such sacrilege, I am undeserving of your sympathy. Obviously, this is why, four days in, I am still on the sofa on my second box of tissues, chugging down my 20th Brita pitcher of water, my nose as red as a rail-thin starlet at 4 a.m., the bitterness of having a SuperBowl party of one only slightly mitigated by the fact that the Giants triumph–I do not embrace everyones’ grandmother’s sworn-by home remedy.

matzo ball soup

Honestly, it’s not all chicken soup that I do not like; it’s just the stuff I can normally get. Those short noodles? I can never get them on my spoon! Those bits of chicken? Always overcooked. Those carrot specks? They’re just mush. I’ve tried X Deli’s and Y Market’s and Z Restaurant’s and they always disappoint, namely because these three ingredients were never meant to be cooked for the same amount of time, nor kept warm for hours on end, which is why I was given no choice this weekend but to take the matter into my own hand and make my favorite variety of chicken soup: matzo ball soup.

Continued after the jump »

Thursday, November 8, 2007

apricot and walnut vareniki

apricot walnut vareniki

You know, I had great plans for tonight. As promised, I was going to tell you all about the recipe that didn’t make the cut for my dumplings article on NPR. We’d talk about the history of vareniki, their texture, the process of making them and what a scandalously good meal it was when we had these apricot and walnut vareniki for dessert.

Continued after the jump »

Sunday, July 8, 2007

quick potato pierogi

quick potato pierogi

Alright, although I don’t know who, someone has been holding out on me because potato pierogi are so easy to make, I feel that I should have been privy to this information earlier than Friday night.

Continued after the jump »