These vegetarian dumplings are based on the ones at Mission Chinese restaurant in New York City. The recipe has been adapted by Olivia Simpson, who worked at Mission Chinese, and Donna Borooah for the home kitchen. Check out the video at the bottom of the page to see our technique for crimping dumplings.
For a real flavour boost, use rehydrated dried mushrooms instead of fresh in the dumpling mixture. They provide an umami kick and a more authentic Chinese flavour. The mixture tastes quite salty but once cooked it is balanced out by the wrapper. You can find dumpling wrappers in most supermarkets and in Asian grocery stores. Sometimes they are called gyoza wrappers.
Serve these with the lace intact by inverting the skillet onto a plate and breaking off the dumplings one by one as you eat them. Alternatively, arrange the individual dumplings on a serving platter with the lacy edges showing.
The best way to serve these is to invert the skillet onto a plate with the lace intact and break off the dumplings as you eat them.
This recipe comes from one of my students at the Stratford Chefs School.
“Full of sharp, bitter and bright flavours, this crisp salad is perfect for pairing with traditionally heavy winter meals,” says Sam Bavaro, a second-year student. “Serve this salad with attitude. Use a plate and let the salad fall naturally, showing height and body. Set the table with a fork and knife to cut the big leaves and roots,” he says. Use purple and yellow carrots for colour contrast.
This is a great recipe when cherry tomatoes are past their best. They recover their sweetness when roasted. The bitter kale and acidic anchovies are a perfect combination. If white anchovies cured with vinegar are not available, I soak regular ones in milk for 20 minutes. It reduces their saltiness.
Quenelles are an oval shaped, delicate fish mousse often served as a first course. Our version features an optical illusion - creamy goat cheese shaped like a fish quenelle. To make them, place goat cheese mixture in one oval spoon and use a second one to finish moulding the mixture.