Pork Dumplings! mmm- Recipe?

Those pork and leek dumplings pictured are wonton wrappers with a ground pork with diced leek filling.

Well, we’ve covered Brussels Sprouts and fruitcake this morning; I think a little bit of protein is in order. *g*

Phoenix woman! We are beautifully snowed in here, with what looks like twelve -18 inches of snow. The children are decorating the tree. We’ve off loaded 28 pints of home made fudge and I made the fruitcake already and am drenching it with brandy every few hours. I’m on track to make rosemary/tomato goat cheese soup for lunch, followed by coq au vin for dinner. Tomorrow night is the first night of Channuka so we’ll switch over to latkes and applesauce then. I’ve got not time for chairs! Must stand and cook!

hugs
aimai

I love the Trader Joe’s pot stickers with their Gyohsa (SP?) sauce. Can’t beat em.

Chicken pork chocolate chip cookies. Sounds good to me and I’m not a meat eater.

BTW you are politicked out because it takes incredible stamina to continue with one disappointment after another as the assholes show no wisdom, have all the power and are taking the world to hell in a hand basket.

I usually escape to my boat and some classic music with no internet.

Make some soup with the chicken stock,
But make something with the chocolate!

It is not Christmas without chocolate.
We have 6 inches of snow, with more to come tomorrow.
On top of the 8 we received last week we have a White Christmas!

Dumplings are the universal soul food.

snowing hereabouts after we’ve barely dug out from last weekend’s blizzard…

potstickers to pirogies, yummmm, love the dumplings….

Hey Aunt Toby. Is it possible to let any yeast dough rise in the refrigeraor overnight instead of on the countertop? I’m thinking about making cinnamon rolls for Christmas breakfast.

Absolutely – as a matter of fact, I’ve got a killer Schnecken recipe that calls for just that – I’d take the dough out and let it sit on the counter before you continue, to let it come to room temps, though.

As a kid my father used to make chicken & dumplings using a canned whole chicken. He would put it all into a big cast iron pot over the coals of the camp fire with the dumplings on the top and put the lid on.

pw–baker’s chocolate?

if you have semi-sweet chocolate then it’s
baker’s one-bowl fudge
http://www.mealsmatter.org/rec…..cipe/16314

or
if it’s unsweetened chocolate it’s
baker’s one-bowl brownies
http://www.cooks.com/rec/view/…..01,00.html

have a great day

morning PW.

anyone have a recipe for veggie dumplings?

chinese or japanese take out!

Betsy – do you wanted some sort of ‘filled dough thingy’ or Holipshis (stuffed cabbage)?

The second rise won’t be a problem after being chilled?

That’s why I’m saying to let it sit for like 30 min. on your counter – or even the top of the stove to slowly warm up and ‘wake up’ the critters so that they’ll get to work again. I’d also knead it a little bit – the warmth of your hands will help as well.

chinese, thanks. you picking up?

Thanks. I’ve wanted to try refrigeration for a long time now but I’ve been afraid to try. Don’t want to waste anything, ya know.

I made a big batch of black and navy bean chili yesterday. Should carry me through the weekend. Temperature tonight is supposed to be 5 above with windchill of -15, so alternative heating sources are welcome.

Don’t be afraid of refrigeration – that’s how they get bagels to be so chewy – they shape the dough, refrigerate and then throw them into boiling water before baking.

Recipe, please?

Morning! Where’s the coffee?

Ooooh! Nice!

It’s nothing special. I soak the beans overnight, rinse and cook for three hours until they’re good and tender. Later I added tomato sauce and Mexene chili powder. I cooked up a pound and a half of ground round for this batch but if you’re vegetarian, perhaps there is an alternative? Combine and simmer for 20 minutes.

Here’s the really lazy part, at the time of serving, I add a couple tablespoons of Pace thick and chunky (hot) salsa and a couple tablespoons of jalapeno slices to each bowl.

I really don’t have a specific chili recipe, I like to experiment with whatever I have on hand, it always turns out palatable. This is the first time I’ve used navy beans. They were somewhat overwhelmed and became almost indistinguishable from the black beans.

Yet the calls, they calleth every day. More contributions for this, or more checks for that. There are homeless vets in Yonkers; there is warming on the sea. Come and give us more to fight with for the grace of you and me!

The poem of the day, from Yucca Flats

SO, we’ll go no more a-roving
So late into the night,
Though the heart be still as loving,
And the moon be still as bright.

For the sword outwears its sheath,
And the soul wears out the breast,
And the heart must pause to breathe,
And love itself have rest.

Though the night was made for loving,
And the day returns too soon,
Yet we’ll go no more a-roving
By the light of the moon.

Speaking of asian food–has anyone tried hot pot?

Fire up the electric wok and set it on the dinner table. Fill it up with water and throw in some sliced ginger and green onions. Simmer for a while.

Meanwhile, slice meat of your choice very thin. Prep veggies of your choice (mushrooms, baby bok choy, carrot ribbons work well) and tofu.

Using chop sticks, each diner puts meat into the hot pot to cook, retrieving the meat when cooked after a minute or two. Use dipping sauce of your choice. After all meat is cooked, proceed to veggies.

After all veggies are finished, add rice noodles to pot, cover and cook until done. Enjoy noodle soup.

See hackworth at #2. ;-)

Thanks. I’d never used either black or navy before. I usually use some Morningstar ground stuff instead of beef. It’s soy based so takes on the flavour of whatever beans, usually red and pinto, I use. I’m really lazy so I use Carroll Shelby’s chili fixin’s and add cayenne to the max.

I’ve been on sort of a bean binge, using them as a side instead of potatoes.

Sometimes I cook spaghetti and add it to my chili. Reminiscent of what my mom called “jungle stew” when I was a kid. Comfort food for sure.

new thready goodness upstairs, folks.

My dad’s chili recipe came from the Texas Chili Parlor in DeeCee and they always put their chili on a bed of spaghetti. Called it Chili Mac.

Makes for a good, easy meal, which meets most of my criteria.

Save the pork; save the leeks; save the eggs!

chicken and pastry is my preferred Southern soul food.

Stew up a whole chicken or chicken parts ’til tender. Cool and shread off the bone reserving the pot of stock.

Pastry:

3 C. plain flour
1/2 t. salt
4 T. Crisco

Sift salt and flour and cut in the Crisco as for regular pie pastry.

Approx. 1 C. cold water

Add enough of the water to make a workable dough. Roll very thin (like pie pastry). Cut into strips approx. 1 inch wide. Layer the strips between wax paper; will result in multiple and chill in fridge or freeze.

Adjust salt in chicken stock and shredded chicken to taste and bring to boil. Drop pastry strips in boiling stock and cook about 10-15 minutes (approx….I just pull out a strip and taste to see if it’s tender). If the mixture seems too thick (for the amount of stock you started out with), add a bit more water. Excess keeps well in the fridge for several days and individual servings can be nuked (usually needing a little more water).

Sorry the directions aren’t as specific as an anal retentative like me would prefer; just consider myself lucky to have gotten the recipe proportions right before Mother died.

we call that bagna cauda in italian.

This is just gorgeous – wild mushroom leek dumplings, via Ming Tsai

What flavors do you use in the broth and what kind of dipping sauces are good for italian style?

Yep – so am I. I’m not doing sh*t this weekend, listen to Christmas music (which I really do LOVE), watch a little bit of TV, but what I’m really going to do is putter. In between I’m going to be making soups and such for the upcoming week ‘cuz it’s going to get colder. First up, black bean & ham soup; cabbage and potato soup; chicken in the crockpot for chicken enchildas, and pot pies.

Maybe tomorrow I’ll make those cinnamon rolls I’ve been hankering for. We bought this huge Good Housekeeping cookbook (w/pics – so we could how ours didn’t look anything like the picture) when we got married some …. time ago. The daughter is 33, that’s makes it… yeowza!

In Beijing, the typical hotpot is a two-for-one, with a mild broth on one side of the divided pot, and Sichuan on the other (rather hot with usually a double handful of dried chilies and other favors). The meats are usually cut paper-thin (semi-frozen, then cut crossgrain): pork and generally lamb (to hew to the dish’s Mongol heritage. But then the fun starts. Pretty standard is a tofu-like substance made of duck blood–actually very good, pig trachea–very pricy, and pig tripe (that’s what they say, but I still think it’s the skin off the pig’s tongue). Sometimes shellfish, and thin sliced white fish meat, greens, and finally rice noodles to have at the end with broth (but nobody takes the Sichuan stuff, only the mild version). Never have had it like this here. Last I was there was in Sept, and they had better English menu translations for the Olympics than the hilarious ones I’ve seen earlier (see, for example, http://www.rahoi.com/2006/03/m…..-order.php ). But hilarity is not dead. How about sizzling pork gristle kebabs, anyone?

There’s always marinated duck intestines, and if you don’t care for that there is always marinated goose intestines. Probably very tasty, I’m sure.

Absolutely everything is cooked Sichuan style, in a spicy broth. The waitperson ladles off the peppers with a skimmer before it’s served, and there are usually 2-3 cups of them (really!) Fish cut into slices with fatty skin (considered the best part)is the most often served, and then the head bones and all put in as well. Last year I had duck’s heads split length-wise–not much meat on a duck head. The points of the beak bones were nicely arranged around the dish’s edge and I initially thought, ‘Crabs!’ but it was not to be (the seafood in Qingdao is marvelous, BTW) This year it was frogs. My colleagues know I am not put off by much. However, that’s in the north; down in Guangzhou there is much I’d rather not eat.

I think I’ll stick with the Americanized version. Heh.

I saw “Worm Chocolate Souffle” on a menu once. Someone ought to make a book with photos of misspelled and/or badly translated menus.