|
Read 8176997 times
Connect me to:
|
The Dumpling Galaxyby: Helen You
Flakowitx, Max
New York City NY:
Clarkson Potters Publishers 2017, $19.98, Hardbound
ISBN: 978-1-101-90663-7
Reviewed by: Jacqueline M. Newman
Fall Volume: 2017 Issue: 24(3) page(s): 19
With fifty-four recipes written in standard style, one
can find them in chapters titled: Classic dumplings,
Green Dumplings; Faraway Flavors; Dessert Dumplings;
Sauces and Sides. They are discussed, then illustrated
by several photographers listed on its first pages, as are
pictures of places in the Chinese area of Queens. In the twelve pages before them is an introduction, a
section titled: Chinese Dumplings 101, information about
dumpling differences, tools to have on hand when
making them, shaping and folding these small bites, and
two pages with a picture of what the authors call their
‘Galaxy of Flavors.’ Among the recipes are forty-three for dumplings; the
one for Money Bags follows in the next column. All are
clearly detailed, with tips accompanying most of them.
On the back cover, Pete Wells of the New York Times
says this eatery of the same name is “one of the most
sought-out food destinations in New York City (that) sits
at the end of the number 7 train in Flushing Queens.” After twenty recipes for the basic or common kinds are
new flavor ideas in the Faraway chapter. These can help
dumpling lovers create and enjoy new dumpling ideas
from this long-line find in the outer borough of Queens
just across the river from Manhattan. | Mushrooms with Peach Kernels |
|---|
Ingredients:
2 ounces/50 G dried black mushrooms
1 cup (15 ounces/150 G)) peach kernels
2 Tablespoons vegetable oil and extra for deep frying
2 teaspoons sesame oil
½ ounce /20 G ginger, about an inch in length, half sliced, half chopped
1 cup (8 FL ounces/250 ML)vegetable broth
1 teaspoon thin soy sauce
½ teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon cornstarch
steamed rice, to serve
Preparation:
1. Put the mushrooms in a bowl, cover with cold water,
and soak for at least twenty minutes or until softened.
Remove the mushrooms, squeeze dry, and discard the
stems.
2. Bring a saucepan of water to a boil, add the peach
kernels, and blanch for four or five minutes until the
skins begin to wrinkle. Drain and rinse under cold
running water. Peel and dry the peach kernels throughly
using paper towels.
3. Put the peach kernels into a wok or deep saucepan,
add enough vegetable oil to cover them, and deep fry
over medium-low heat for 5-10 minutes until the kernels
are crunchy. Use a slotted spoon to carefully remove
the kernels from the oil and drain on paper towels.
Discard the vegetable oil.
4. Heat the sesame oil over medium heat. Add the
ginger slices and stir-fry for one minute until fragrant.
Put in the mushrooms and vegetable broth, bring to the
boil, reduce to low heat and simmer for one hour. Stir
frequently to prevent burning. Transfer the mushrooms
to a bowl.
5. Heat the remaining two tablespoons oil in the wok
over high heat, then add the chopped ginger and stir-fry
for one minute until fragrant. Mix the mushrooms and
peach kernels, add the soy sauce, sugar, and salt. After
mixing the cornstarch with one tablespoon water, stir
everything into the wok. Bring to a boil, stir for thirty
seconds to thicken the sauce, then transfer to a serving
plate and serve with rice, if desired.
|
|
