Posts tagged chinese
Honey Salted Peanut Mooncakes
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

Friday is the Mid-Autumn Festival! The Mid-Autumn festival is probably the second most important holiday on the Chinese calendar, right behind Chinese New Year. It’s been quite a few years since I’ve actually been home to celebrate with my family, but every year we would gather at my grandparents’ house, eat dinner, split some mooncakes, and go stand outside in my grandma’s garden to stare at the moon while eating taro. Despite the name Mid-Autumn Festival, it actually occurs at the beginning of Fall, when the seasons are changing and a new harvest is about to start. It you want to get technical, the Mid-Autumn Festival happens every year on the 15th day of the 8th month in the Lunar Calendar. I had to remind my mom this morning that it’s this Friday lol

My grandma grew up in a farming family in China, which you can definitely tell when you look at her garden. So I could imagine how important this tradition would be to her family and the community she grew up in. Farming families would offer things like mooncakes, fruit, and taro to the Moon to ensure a prosperous and bountiful harvest in the upcoming season. Mooncakes are typically incredibly dense. I think if you ate a whole one on your own you would get sick! You would cut up the mooncake into little wedges and split them amongst your family! I love this sweet little tradition. I also like that I can take little wedges and sample all the different flavors! My favorite flavor by far is white lotus with a salted egg yolk. It’s a classic. Some other favorites are red bean, black sesame, mixed nuts, and the ever elusive mixed nut and ham flavor! I recently tried a winter melon mooncake when I was home a few weeks ago and I was not a fan…

Chinese people almost never make their own mooncakes. Baking is not very common in traditional Chinese households and they rarely ever use their ovens. I don’t think my grandma has ever turned her’s on. Up until this year, I had only ever bought my mooncakes from the store. Then I finally mustered the energy to order some mooncake molds and try my hand at making mooncakes! The first time I made them it was sort of disaster. My filling was too loose and everything got too soft and goopy. NOT GOOD. I learned from my mistakes and pushed through. Thankfully, all my trials afterwards were actually super easy! I’ll go into detail about how I made these Honey Salted Peanut Mooncakes below! The filling is not traditional but inspired by the mixed nut variety of mooncakes. Somehow these Honey Salted Peanut Mooncakes ended up tasting like the best peanut butter cookie I’ve ever had! It made me so happy!

Before you panic, there is still plenty of time for you to go out to your local asian market to buy a fancy tin of mooncakes or to make your own!

Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

Special Equipment for Mooncakes

I’m going to be honest with you, there are a few special ingredients and tools that you need to make mooncakes. I know it seems like a lot when this is something you’re only going to make once a year, but I think it’s worth it!

Mooncake Molds - this is the set that I bought, but you can use whatever pattern you like!

*** if you really don’t want to use a mooncake mold you could form them into little pigs like I did!

Golden Syrup

Alkaline Water

you could make your own golden syrup and alkaline water from scratch, but I really didn’t want to mess with the chemistry of these ingredients, so I just ordered everything online and made my life so much easier.

Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

How to Make Cantonese Baked Mooncakes

Once you have all your special tools and ingredients in hand, you’re ready to make mooncakes! I just wanted to note this method is for traditional Cantonese baked mooncakes. There are a few other variety of mooncakes out there, one being more like a mochi and another that has a flakey pastry like crust.

To make the dough of the mooncake, you combine flour, golden syrup, alkaline water, and olive oil in a large bowl. Stir everything together until you have shaggy dough. Then begin kneading with your hands for a few minutes until you have a smooth dough ball. Wrap the dough in plastic wrap and allow it to rest and hydrate for at least 45 minutes. This rest period makes the dough much easier to work with.

While the dough is resting make your filling. If your peanuts are not already roasted, roasted them in the oven or in a skillet until toasty and fragrant. Watch the peanuts carefully as they have a tendency to burn easily when you’re not paying attention. Allow the peanuts to completely cool before processing them.

Place the peanuts in a food processor and blend for a few seconds until you have a coarse crumb texture. Add the honey, coconut oil, and salt. If you only have salted peanuts just taste the filling before adding any additional salt. Blend again until you have a fine crumbly texture and the filling sticks together if you apply pressure. It’s important that the mooncake filling is fairly firm so it’s easier to work with.

Now that the filling and dough has been made, it’s time to form the mooncakes! Divide the dough into 12 equal parts. Roll the dough portion into a ball and then flatten the dough with the palm of your hand. Roll out the dough into 3.5”ish circle. Scoop out 1.5 tablespoons of the peanut filling and roll it into a ball, pressing firmly so it stays together. Place the filling in the center of the dough round. Fold the dough around the filling. The dough won’t initially cover all of the filling. Just pinch the dough until it completely wraps the filling. Lightly dust the round mooncake in flour and place in a mooncake mold. Apply pressure to your mooncake mold using the plunger to form the mooncake into the desired pattern. Gently release and place mooncake on a baking tray lined with parchment or a silpat. Then repeat with the remaining mooncakes. Place the mooncakes so that there is about 1.5” in between them.

Bake mooncakes for 8 minutes in a 350 degree oven and remove from the oven to cool for 10 minutes. Mix together egg wash and brush the mooncakes with egg wash, making sure to brush all edges. Using a bristled pastry brush works best. The silicone brushes take on too much egg wash and messes up the mooncake patterns. Bake for 10 more minutes. Remove from the oven and allow the mooncakes to completely cool. Once cooled, place in an airtight container for 1-2 day to allow the exterior dough to soften. Then they are ready to enjoy!

Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

How to Celebrate the Mid-Autumn Festival

The idea of making mooncakes at home might seem daunting, but I swear that once you get the hang of the mooncake press it’s actually pretty easy! The filling literally couldn’t be easier if you have access to a food processor. Again, these tastes like the best peanut butter cookies on the plant. The exterior of the mooncakes soften after a few days and the filling stays soft and gooey - almost candy bar like - after baking. My mom gave me the great of idea of using pistachios next year!!!!! It sounds soooooooo good, I might not be able to wait until next year to try making one.

I hope you give making your own mooncakes a try! It’s so satisfying to bake them and share them with your family. No shame in buying the ones out of the fancy tins though. The important thing this weekend is spending time with your loved ones over some good food, splitting a mooncake cake, and admiring the moon.

So do these things for me on Friday night:

  1. Invite your family and/or friends over for dinner. If your family is far away, give them a call!

  2. Cook a feast or order a feast from your favorite Chinese restaurant.

  3. Cut your mooncakes into little wedges and savor them.

  4. Step outside and admire the beauty of the full moon.

  5. Feel hopefully for a great new season!

Honey Salted Peanut Mooncake Recipe - Eat Cho Food

Honey Salted Peanut Mooncakes

makes 12 small mooncakes

dough materials:

1/2 cup golden syrup
1 tsp alkaline water
4 tbsp olive oil
2 cups all purpose flour

honey salted peanut filling:

1 1/2 cup roasted unsalted peanuts
1/2 cup honey
2 tbsp coconut oil
1 1/2 tsp salt

egg wash - 1 egg + 2 tbsp water

steps:

  1. Add all the dough materials into a large bowl. Mix together with a wooden spoon or spatula until you have a shaggy dough. Begin kneading with your hands. Knead for a 2-3 minutes, until you have a smooth and cohesive dough. Wrap in plastic wrap and allow to rest for 45 minutes.

  2. While the dough is resting, make your filling. Add peanuts to a food processor and blend for a few seconds until you have a course chopped texture. Add honey, coconut oil, and salt. Blend again for 10-15 more. The peanut filling should be able to stick together when pressed together. Set filling aside until ready to form moon cakes.

  3. Preheat oven to 350 degrees.

  4. Unwrap the dough and divide the dough into 12 equal portions. Use a digital scale if necessary. Roll out 1 piece of dough into a 3.5” diameter circle. Roll up 1.5 tbsp of peanut into a ball and place in the center of the dough round. Fold the dough around the filling. The dough won’t initially cover all of the filling. Just pinch the dough until it completely wraps the filling.

  5. Lightly dust the round mooncake in flour and place in a mooncake mold. Apply pressure to your mooncake mold to form the mooncake into the desired pattern. Gently release and place mooncake on a baking tray lined with parchment or a silpat. Repeat steps 3-4 for remaining mooncakes.

  6. Bake mooncakes for 8 minutes and remove from the oven to cool for 10 minutes. Mix together egg wash and brush the mooncakes with egg wash, making sure to brush all edges. Bake for 10 more minutes. Remove from the oven and allow the mooncakes to completely cool. Once cooled, place in an airtight container for 1-2 day to allow the exterior dough to soften.

  7. Enjoy!

the mooncake dough recipe was adapted from this recipe from Two Red Bowls!

Shishito and Tofu Dumplings
Shishito and Tofu Dumplings - Eat Cho Food

Hi, from my parent’s couch! This is my fancy new office for the week. It’s actually not that bad because Food Network, TLC, or the local news is constantly on and my Mom is around to bring me snacks so I don’t have to worry about properly feeding myself for the next week! I swear that I’m 28 years old and not actually 16…

Reuben and I flew into Cleveland for a dear friend’s wedding! We danced, ate giant steaks, got overly excited by the french fry bar, and somehow avoided getting eaten up by mosquitos. Reub is back to real life in San Francisco right now and I’m staying an extra week to fit in some family Ohio time. Unlike past trips back home, where I’m in vacation mode and somehow always revert back to my 16 year old tendencies, I have to squeeze in time to actually work! Working for yourself doesn’t come with paid time off unfortunately. My goals for the week are to make pineapple buns (check!), make cocktail buns, learn how to make my grandma’s fried pork dumplings, catch up on some writing, answer all the emails, and eat apple cart ice cream at least twice before I fly home! So far, I’m on track to accomplish all of these things.

I might also treat my family to a private Eat Cho Food dumpling workshop! We will see how that goes… I have a feeling that my grandma is just going to ignore me and find my techniques and flavors completely absurd. Or maybe she will be super impressed with my pleating skills?!

Shishito and Tofu Dumplings - Eat Cho Food
Shishito and Tofu Dumplings - Eat Cho Food

These Shishito and Tofu Dumplings are definitely not traditional. If I made these for dinner everyone would be wondering where the meat went… we eat tofu with a side of meat around here. This recipe was inspired by a pasta dish we had at Flour + Water for Reuben’s birthday last month. They were blistered shishito rolled pastas in a pork sugo (like a tomato and pork ragu). It was mindblowing-y good! Shishitos are a little bitter, a little peppery, and sometimes very hot if you pick a spicy one out of the bunch! When the peppers are combined with the savory and slightly sweet pork sauce you get a very unlikely but very dynamic power couple!

I guess I’ve been living in California for too long or Reuben’s vegetarian tendencies are rubbing off on me, but I’ve been wanting to creating more and more vegetarian friendly versions of my favorite foods. The nice thing about not working with meat is that you don’t have to worry about disinfecting every square inch of our work surface in fear of meat cooties. Plus you can sort of eat more dumplings because tofu isn’t quite as filling as meat, which is definitely not a bad thing!

Shishito and Tofu Dumplings - Eat Cho Food
Shishito and Tofu Dumplings - Eat Cho Food
Shishito and Tofu Dumplings - Eat Cho Food

How To Make Homemade Spinach Dumpling Wrappers

I first experimented with making green dumpling wrappers with these bok choy dumplings. They look very different because I didn’t strain the spinach puree out and I also cooked the spinach in the hot water. At the time I was making those dumplings I was happy with the color and actually liked the speckled look of the spinach pulp. I like speckled things! But ever since then I’ve been dreaming of bright green dumpling wrappers that wouldn’t fade after steaming. So I took to the internet and researched a few more different methods. Straight up pureeing a lot of fresh spinach with hot water seemed like the most straightforward method to me.

I packed in a lot of spinach (2 cups to be exact!) into the cup of my immersion blender. I wanted these guys to be bright! Pour in 3/4 cup of just boiled water so the heat could wilt the spinach a little without dulling the color. I then blended everything for about 45 seconds until I got a smooth puree. Next you need strain the puree through a fine mesh sieve to separate the spinach pulp. Help the liquid separate from the pulp by gently pushing the puree through the sieve using a spoon or rubber spatula. Once you have 3/4 cup of deep green spinach water you’re good to go!

Now at this point you use the spinach water just as you would regular water in my dumpling wrapper recipe. Make sure the water is still very warm. If it has cooled a bit, just pop it into the microwave for a few minutes. Pour the spinach water into a bowl of Bob’s Red Mill All Purpose Flour (10oz or 2 cups) and a pinch of salt. Mix together using a spoon or rubber spatula until all the liquid has been absorbed. Then knead the dough for 2-3 minutes until you have a smoothish ball. Use some muscle, the dough can handle it! Once the dough is smoothish, wrapper it in plastic wrap or stick in a ziplock bag to rest for at least 15 minutes or up to 2 hours. This step is key because the warm from the spinach water will help steam and hydrate the dough, which makes it so easy to work with!

Shishito and Tofu Dumplings - Eat Cho Food
Shishito and Tofu Dumplings - Eat Cho Food

Shishito Pepper and Tofu Vegetarian Dumpling Filling

The filling is just as important as the dumpling wrapper! As I mentioned earlier, this filling was inspired by a spicy pork and blistered shishito pasta we had last month. Instead of pork I subbed in tofu. When you crumble up firm tofu and flavor it with things like dark soy, Sriracha, and sugar, you get the texture and savory flavor of finely ground meat… sort of! It’s definitely still tofu!

You start by slicing the shishito peppers into thing slices, about 1/4”-1/2” thick. Throw out those stems. Heat up some oil in a skillet, cast iron is great if you have one. Add the peppers and cook them for a few minutes until the edges are starting to blister. Add in the tofu and seasonings. Break up the tofu with your spatula, but be mindful that the tofu with continue to crumble as you toss and stir the filling. Cook the filling for 5-7 minutes, until all the moisture has cooked off. We don’t want soggy dumplings. Remove the filling from the heat and place in a bowl to completely cool until you’re ready to wrap the dumplings.

Shishito and Tofu Dumplings - Eat Cho Food

I honestly can’t stop staring at these dumplings. They are like emerald little gems! You can fold the dumplings in any shape that you like! I folded these like soup dumplings, but any shape works. These were also just simply steamed, but frying these up potsticker style wouldn’t be a bad idea either! I wold just avoid boiling them because if the tops aren’t completely sealed they might burst in the boiling water.

These Shishito Peppers and Tofu Dumplings bring back memories of that inspirational pasta dish. The dumpling dough is supple but perfectly chewy. The tofu is salty, earthy, and just slightly sweet from a pinch of sugar. You can taste the slight blistered char on the peppers - my favorite part of the dumpling! Once you add some chili oil and soy sauce to these bad boys they pretty much disappear from your plate in a matter of seconds!

Shishito and Tofu Dumplings - Eat Cho Food
Shishito and Tofu Dumplings - Eat Cho Food

Shishito and Tofu Dumplings

makes 32 dumplings

spinach dumpling dough:

2 cups packed spinach
3/4 cup just boiled water
10 oz (2 cups) Bob’s Red Mill All Purpose Flour
pinch of salt

shishito and tofu dumpling filling:

1 block firm tofu
8 oz  shishito peppers
2 tbsp olive oil
¾  tsp salt
¼ tsp white pepper
1 tbsp Sriracha
2 tbsp dark soy
1 tsp sugar
2 tbsp cornstarch


to make spinach dumpling dough:

  1. Place spinach in the cup of an immersion blender or regular blender. Pour just boiled water over the spinach and blend for 45 seconds until smooth.

  2. Strain spinach puree through a fine mesh sieve and into a glass measuring cup. Push the puree through the mesh using a rubber spatula until you have 3/4 cup of bright green liquid.

  3. Place flour and salt in a large bowl. Make a well in the center and pour the spinach water into the center. Mix with a rubber spatula or wooden spoon until you have a clumpy dough. Begin kneading the dough for 2-3 minutes until you have a smoothish dough ball. Place dough in a ziplock bag and allow the dough to rest for at least 15 minute or up to 2 hours.

to make dumpling filling:

  1. chop the shishito peppers into 1/4” - 1/2” slices. Discard the stems. Heat olive oil in a skillet over medium high heat. Add the sliced shishito peppers into the pan and sauté while stirring frequently for 5 minutes or until the edges are slightly blistered.

  2. Cut up the tofu into chunks and add to the pan. Season with salt, white pepper, Sriracha, dark soy, and sugar. Use a spatula to break the tofu into smaller crumbles. The tofu will continue to crumble as you sauté. Cook for another 5-7 minutes, until all the moisture has cooked of. Place dumpling filling in a bowl. Mix in cornstarch and allow the dumpling filling to completely cool, either on the counter or in the fridge.

to assemble dumplings:

  1. Lightly flour your work surface. Remove dough from the ziplock bag. Cut dough in half and keep one half in the bag. Roll out one half of your dough into a 1” thick rope. Cut into 16 equally sized pieces. Place pieces of dough in the ziplock bag to prevent drying out. Roll out 1 piece of dough into a 3.5” disc with a small rolling pin. Place a scant tablespoon of filling in the center of your round dumpling wrapper, avoid over filling. Fold according to desired shape. This round pleat and my simple dumpling pleat can found on my Instagram Highlights! Repeat process with remaining dumplings and place dumplings on a lightly floured baking tray until ready to be cooked.

  2. To steam dumplings, bring a pot of water to a boil. Line a bamboo steamer, that’s the same diameter as the pot of boiling water, with perforated parchment paper or cabbage leaves. Fill the steamer with dumplings. Make sure the dumplings are not touching. Cover the steamer with the lid and steam for 6-7 minutes. Remove the steamer from the pot and lift the lid to allow the steam to release. Allow the dumplings to cool slightly.

  3. Serve immediately with chili oil and/or soy sauce!

Thanks, Bob’s Red Mill, for sponsoring this post!

Ginger Carrot and Bok Choy Dumplings with Crispy Skirt
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food

Want to hear the most exciting thing that’s happening in my life right now???? We’re getting a dog!!!!

Just kidding, Mom! Chill out. We’re just dog sitting this weekend, but I’m so pumped! A sweet girl named Hanky is going to be staying with us over the weekend. We get her tonight! I’ve always loved dogs… sort of. When I was younger I had a strange obsession with West Highland Terriers, so much so that I would get a calendar of them for my purple bedroom every year. It was a phase. My family are not really dog or pet people, but when I was about 10 years old I miraculously convinced my parents to get us dog. Knowing my parents, I still can’t believe they did that. I must have completely annoyed the crap out of them with my incessant begging and strategically placed notes/essays about why we should get a dog. I’ve always been a determined person. Ask my mom about the flyers I made when I wanted my very first Ipod…

So along came Toby! Our cute little Lhasa Apso puppy. After about 3 days, I was completely overwhelmed by Toby and I assume so were my parents. The timing wasn’t right. I really wasn’t ready for a dog. None of us knew how to take care of a dog. So we sadly ended up giving Toby to our family friend who was much more equipped to take care him. Fast forward 18 years. I’m now a 28 year independent woman running her own business with a boyfriend who grew up with a giant dreadlocked dog and was a “playtime specialist” at a dog kennel in high school! I should be ready for a dog now… I think. Idk. Hanky should be a good test run I think! She’s sort of a bigger dog and I really just want a mini dachshund I can name Elliot Stabler, so if I can handle Hanky I should be able to handle Stabler.

I wonder what having a dog in the kitchen will be like. Will she stay with me while I cook in hopes of catching some veggie scraps that fall to the ground? Will she try to smell the food I lay out for a photoshoot? Will there be an occasional snout or paw in my photos that I will have to crop out? What if a dumpling rolls off the table and she eats it?! Will she love Reuben more than me?!!! It will probably be a yes to that last one because animals always love Reuben. Anyways, I’ll let you know how being a temporary dog parent goes!

Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food

The Best Vegetarian Dumplings

Okay, so there really isn’t a smooth way to transition from dog parenting to dumplings… so let’s chat vegetarian dumplings!

Last month, I was preparing an all vegetarian private dinner for a client and I realized that I needed more vegetarian dumpling fillings on Eat Cho Food. I have these from last year (wow, my pleats have gotten so much better!) and this mushroom filling, which is honestly one of my favorite filling options. Turns out a lot of people don’t really like mushrooms??? So for the the mushroom adverse dumpling lovers out there, I wanted to make a great vegetarian dumpling that everyone would love - even the meat eaters out there. This dumpling is fairly simple. The filling consists of carrots and bok choy as the main vegetables. Then we add garlic, ginger, and a few sauces that everyone should have in their pantry as the main flavor boosters.

When I make a vegetarian dumpling filling, I like to actually cook the vegetables first. That’s because vegetables contain a lot of water. If you were to salt and flavor your raw vegetables, the moisture from those vegetables will come out and the filling will be wet and soggy. We don’t want soggy dumplings. You could drain the liquid by squeezing it out with a kitchen towel or cheese cloth, but that’s like my least favorite activity to do in the kitchen. It’s so much work and it’s so messy! The extra benefit of cooking the vegetables first is extra flavor! I cook the vegetables in butter (you could also use olive oil), which lends some richness to a vegetarian filling. Meat fillings have animal fat for that richness, so if you’re down for butter I encourage you use it! Fat=flavor after all!

When you taste these Ginger Carrot and Bok Choy Dumplings you’ll think that there are 100 more ingredients in there. It tastes so much more complex than it was to make it. The best way to describe the flavor is just insanely good carrot flavor. The carrots get really creamy and contribute a little bit of sweetness to balance the bitterness from the bok choy and the savoriness from the garlic and soy sauce. The ginger and Sriracha add a nice subtle heat that’s not too overpowering too. Mmmmmm it really is so good! When I served this as a filling option at my Crystal Dumpling workshop, this one was by far the class favorite!

Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food

How to Make a Crispy Dumpling Skirt

Now, let’s talk about the other star of the show! This dumpling skirt! I’m still not sure if that’s what you call it…. dumpling skirt? lacy bottom? crispy skirt? dumpling lace? None of those terms sound particularly appetizing. But I’m going to stick with dumpling skirt because I think it sounds the funniest.

That crispy and light as air crunchy stuff you see around the dumplings is actually just a combination of flour and water. You could also use cornstarch instead of flour if you like. When the flour and water are whisked together you’re making a super thin batter. So that when you add it into the pan of dumplings, the water evaporates and cooks the dumplings, while the remaining flour cooks in the oil to create a crunchy and savory cracker like lace! The juices from the dumpling filling mix with the flour mixture and gives it such a good flavor! It’s a little hard to have dumplings without the dumpling skirt afterwards.

All you have to do is add 2 tbsp of oil (or enough to evenly coat your pan) over medium heat. Arrange some dumplings in the pan and fry them until the bottoms are golden brown. You can arrange them neatly if you like since they will stay in place once the flour and water mixture is added. Combine 1/4 cup of water and 1 tsp of flour in a small cup. Pour the mixture in the pan and cover the lid to steam. After 5-6 minutes, remove the lid and admire the lacy cracker in the pan. Allow any extra moisture to cook off. Now this is the part where you need to concentrate. Place a plate over the pan and with your hand firmly supporting the plate carefully invert the pan so that dumplings are now on the plate. Take a deep breathe and commit! It’s a lot easier if the plate is a little bigger than the pan.

Crack into the dumplings and enjoy them as is or with your favorite dipping sauce! I’m on a chili oil kick obviously : )

Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food
Crispy Ginger and Carrot Bok Choy Dumplings - Eat Cho Food

Gingery Carrot and Bok Choy Dumplings with Crispy Skirt

makes 32 dumplings

dumpling materials: 

4 bok choy bulbs - chopped
4 medium carrots - grated or minced in a food processor
2 tbsp butter or olive oil 
4 garlic cloves - minced 
1 tbsp minced ginger
1/2 tsp salt 
heavy dash of white pepper
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp sriracha
2 tbsp cornstarch
olive oil for cooking

32 dumpling wrappers

crispy skirt materials (per batch):

1/4 cup water
1 tsp all purpose flour

steps: 

  1. Heat a skillet over medium high heat and melt your butter. Add bok choy, carrots, garlic, ginger, salt, and white pepper. Cook and stir occasionally for 7-8 minutes, until all the liquid has cooked off. Place in a bowl to cool. Add in cornstarch, soy sauce, sesame oil, and Sriracha. Mix until combined. Filling should be completely cooled before wrapping dumplings. 

  2. Take one wrapper and place a scant tablespoon of filling in the center. Fold into desired shape. Repeat with remaining dumplings and place dumplings on a lightly floured baking tray until ready to be cooked. 

  3. Add 2 tbsp of olive oil to a skillet and heat over medium heat. Swirl the pan so it is evenly coated with oil. Add a single layer of dumplings to your pan. Sear on the flat side until the bottom is golden brown. Mix together 1/4 cup of water and 1 tsp of all purpose flour. Pour the mixture into the pan and cover with a lid. Steam the dumplings for 5-6 minutes. Remove the lid and allow any leftover water to cook off. Admire your crispy skirt! Place a plate over the pan and carefully flip the pan over onto the plate. You have to commit! Repeat with remaining dumplings.

  4. Enjoy with soy sauce or chili oil!