mommy-in-law’s dumpling recipe

Because she told it to me last week and I want to remember.

Ingredients

for the dough

  • 4 cups all purpose flour
  • 1 1/4 cups water (room temp)

for the filling

  • 1 lb ground pork (can be made in food processor)
  • 1/4 lb raw shrimp, minced in food processor
  • 1 egg
  • 2 T corn starch or potato starch
  • 2 cups celery, blanched and minced
  • 2 tablespoons each: garlic, ginger, scallions minced in food processor
  • ground sichuan peppercorns to taste [optional]
  • soy sauce, sesame oil, salt to taste [best guess: 2 T, 1 t, 1 t respectively]
  • vegetable oil

method

  • combine flour and water; knead a few minutes; set aside (covered)
  • fry the garlic/ginger/scallions/peppercorns in a few tablespoons of vegetable oil for a couple of minutes on medium heat, til fragrant; let cool
  • combine all the filling ingredients; add garlic/ginger/scallion mixture
  • make dumplings

carrot ginger soup with miso + tahini

I’ve been coughing violently for weeks and craving soup a lot. Yesterday I bought a cup of carrot & ginger soup from the Ferry Building, which really hit the spot. Now, the ferry building is probably the ONE touristy place in San Francisco that I wholeheartedly love, but it was a little bit painful paying six dollars for a small cup of blended vegetables.

So I had a go at carrot ginger soup on my own, sans recipe. I didn’t have any sort of broth on hand, and I wanted to keep it super simple, so I decided to flavor it with miso. I also didn’t have any cream, so I thought I’d try my luck with tahini, which I am currently eating like peanut butter (aka by itself and on toast/crackers with honey and cinnamon. Do Recommend.). This is not a fussy soup and it REALLY WORKS; the only thing is you will need is a pot and a blending device of some sort. It’s gluten-free, vegan, etc etc but more importantly really, really yummy and creamy but not heavy. Super mellow.

Carrot Ginger Soup with Miso and Tahini

Carrot Ginger Soup with Miso & Tahini
makes ~4 cups

Ingredients

  • 1 tablespoon oil (I used coconut)
  • ½ onion, chopped
  • 1 inch ginger, peeled and sliced
  • ½ lb carrots, peeled and chopped (~3-4 medium ones)
  • 1 tablespoon miso paste
  • 1 tablespoon tahini

Method

  1. Sautée onion and ginger in coconut oil on medium heat in a saucepan until onion is soft, ~3-5 mins
  2. Add carrots to pan and pour water until it just covers the carrots
  3. Simmer on low, covered, for 15-20 minutes until carrots are very soft
  4. Blend the mixture
  5. In a small bowl, stir together miso and tahini and a bit of water to make it liquid-y rather than paste-y. Add to the blended soup and adjust salt/pepper to taste

I think this would be lovely with some cilantro and sriracha if you’re into that, but it holds its own perfectly well too.