you may recall my previous adventures in dumplings when i was at middlebury, and i can now happily report that my skills have deteriorated entirely. it’s rather sad actually. but it’s the thought that counts, or whatever.
today in class, prof. orquiza demonstrated how to make soup dumplings (小笼包, for those of you who are familiar with shanghai cuisine). he spent much of his time lamenting about how they weren’t soupy enough because he used chicken wings in lieu of chicken feet, but you can only do so much with a department budget and a dorm kitchen, i say.
same methodology as last time. make some dough (2:1 ratio of flour to boiling water), and roll it out using a whole lot of flour. then add the filling – which as some french dude said, is simply taking one’s leftovers and grinding the crap out of them. side note: using chopsticks to put filling into a dumpling is not something that i will ever do again. it went everywhere. then you have to pinch the dough together, which as you can see is something that i am totally stellar at. finally, throw them in your cute little steamer baskets over a wok filled with water and enjoy with the sauce that you have mixed inside a solo cup. yay college. the sauce btw is rice wine vinegar, soy sauce, and ginger that has been expertly chopped by your cool prof’s chef’s knife.