The Year of The Snake has arrived!It's time to celebrate with all sorts of goodies to ring in the Lunar New Year! Think dumplings both sweet and savory to feast on.
REgular contributor Genevieve KO writes and gives all sorts of variations in today's Wednesday's New York Times Food section. For some Asians these gems full of flavor and happiness represent wealth and prosperity for the year ahead. Five contributors have given their best recipes. Keep in mind that these recipes also work for any time for the year. They're great for parties and even barbecues but they could also be a fun weekend meals in with family.Eric Kin gives his for the Korean New Year(all Asian countries celebrate at the same time) Seolail ones that are made with wonton wrappers.It is loaded with beloved Korean flavors like kimchi and gochugaru.Fish or soy sauce can be added for brininess and flavor. Vegetarians will love the CHinese Zhongshan Gok Jai .They are also called crystal dumplings because you can see through the skins the dough is a combination of wheat tapioca and potato starches instead of flour, hence the transparency. The fillings has two kinds of mushrooms, shiitake and dried wood earm, alongside with carrots celery and water chestnuts. Tofu give its more solidity and weight.
For a different taste try Sue Li's chili oil wontons. These are highly flavorful, being packed with ground chicken or pork along with shrimp. Shaozing wine or sherry can be added for more flavor. The sauce here is the most important It;s made with garlic, scallions and red pepper mixed in vegetable oil. Bay leaf is added. The dumplings should be served with peanuts, peppercorns and scallions.Kay Chun gives her recipe for beef wontons with zucchini and buchu, a highly flavorful allium. Tofu and garlic are also included for more weight and taste. The dipping sauce is unusual in the sense that it uses pine nuts which are mostly used in Southern European baking along with soy sauce, white sugar and white vinegar. Dumplings aren't usually sweet however Ms KO, a renown baker gives her spin.Her filling is a kind of ganache , made with a bittersweet or semi sweet chocolate bar or dark chocolate chips and quarter of a cup of condensed milk. Sesame oil is added for silkiness along with salt. The wrappers is more doughy than the average dumpling. Ms Ko uses glutenous rice flour and sesame oil. It has to be kneaded and rolled like bread dough and then proofed.It's then steam over water.
It's the New Year. Celebrate with these savory and sweet treats. They're perfect for ringing in the Year of The Snale!