Saturday, July 16, 2011

jiǎozi 饺子

my heart is really happy about this post.

happy because of my wonderful friend jarcy, who allowed me to be her assistant of all food asian in our junior year of college, thus allowing me to have this dumpling knowledge!

and also happy because my two chinese friends at this music festival gave me an excuse to make such a meal.

the poor dears are in america for the first time and have only had cafeteria food! yikes!

not gonna lie. i was a bit nervous about making dumplings for legitimate dumpling-eating folk. but jarcy's teaching ain't no joke and my dumplings passed. they even said i could open a dumpling shop in xi'an! (yeah...RIGHT!)

xi'an has a dumpling PALACE. it is incredible.

i love xi'an.

and i love dumplings.

they're easy to make with friends!! you should probably try as soon as is humanly possible.

jiǎozi 饺子
makes 50

1 package dumpling wrappers
1 pound ground turkey
2 scallions, chopped
3 cloves garlic, chopped
1 egg
1 tsp cornstarch
3-4 tbs soy sauce
1 tsp sesame oil

dipping sauce:
1 cup soy sauce
1/2 cup rice vinegar (add more too balance salt)
1 tsp sesame oil
1 scallion, chopped
2 cloves garlic, chopped

- for successful dumpling assembly, create a little assembly line of wrappers, turkey filling combined in a bowl and a small bowl filled with warm water and 2 tbs or so of cornstarch. (refill everytime water gets cool.)
- take one wrapper, put a small amount of turkey in the center and dip your finger in the cornstarch/water mix. spread the mix around the inner edge of the dumpling and pinch to seal together.
- once dumplings are assembled, you have a few options. you can steam them in a cup of water over medium high THEN pan fry them to make potstickers. or you can just steam or just pan fry. i suggest experimenting to see what you like best. everyone is a little different. i prefer pan frying straight up.
- serve with sauce in individual cups for easy dipping!

Tuesday, July 12, 2011

blueberry cream cheese brownies

and so continues the month-long saga of anna in the kitchen with minimal utensils and ingredients. but this recipe may be one of the last shortcut types for a while, since there is only one week of the festival left and then a return to normal stocked kitchen cupboards and pantries.

but what fun we're having here! with boxes of gluten free brownie mix!

here's a recipe for anyone needing a brownie makeover. you can use it with your favorite brownie recipe, a normal box mix, or like i did with colleen, a box of gluten free brownies! this was all her idea and boy is it a good one. she's a fellow violinist and austonian!! legit!!

these two little extra steps really jazz up your normal brownie experience and create a fancy twist to an old classic. good enough for any occasion! promise!

blueberry cream cheese brownies
makes twelve

1 standard recipe for brownie batter

1 package cream cheese at room temp.
1 large egg
1 tbs sugar
1 tsp vanilla

3/4 c blueberries
1 tbs sugar
2 tbs water

- spread half of brownie batter in the bottom of an 8x8 pan prepared with foil and cooking spray or butter.
- mix together cream cheese, egg and sugar. spread over brownie mix in pan.
- in a saucepan, simmer blueberries, sugar and water for five minutes over medium low or until a sauce is created. spread of cream cheese.
- top with remaining batter and place in the oven for the amount of time listed on your specific brownie recipe!