Gnocchi doesn't have filling, it's more in the style of boiled european starch dumplings. It's also remarkably easy to fuck up, though good gnocchi is sublime.
Most people here are talking about south-east asian varieties of dumpling, which have very little in common with things like gnocchi. Also we're all rather proving @sarukun 's point regarding dumplings, which is deeply irksome.
edit: if you're ever in New York and want to blow real cash on cantonese style dumplings, check out the dim sum baskets at https://hakkasan.com/new-york
... but I can also point you to a whole lotta budget eateries which are very nearly as good.
Also if you’re making them from scratch pan fried are way easier cause it doesn’t matter as much if they come apart while cooking. I get very anxious when sealing steamed or boiled dumplings.
Actual Recipe:
1/2 pack of hot italian sausage
*get pot real hot*
1/2 onion
1 red bell pepper
1 jalapeno
*char if possible*
1 small bag of paprika
~ 1/2 that amount of cumin
*stir*
1/2 garlic bulb
6 roma tomatoes
*smash with wood spoon in pot*
*add water* (I added too much)
SALT
5 eggs
*cover*
2 green onions
3 large slices of crumbled aged cheddar
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
@Xaquin have you had pierogies? Then you've had something like an Asian dumpling
Made shakshuka!
I did one onion, finely cut, one green and red pepper, and one eggplant then added in some frozen corn.
Ground cumin, turmeric, red pepper flakes, cinnamon, garlic powder, salt and pepper.
Added in two cans of diced tomatoes because what even is portion control. Then added in more red pepper flakes, cumin, some yellow curry powder, diced garlic, and some chili paste, and some worcestershire sauce.
Let that simmer for ten minutes, and then popped the eggs in.
Served with home made Challah and butter.
Family verdict was that it was amazing, and can join in the dinner rotation! So thanks for giving me the courage to try this!
I'll be doing them gluten free so my GF can have some
won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far
From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile
Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like
I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”
I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names
(To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)
I'll be doing them gluten free so my GF can have some
won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far
From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile
Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like
I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”
I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names
(To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)
It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.
It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...
I'll be doing them gluten free so my GF can have some
won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far
From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile
Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like
I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”
I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names
(To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)
It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.
It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...
“Fuck, that’s easy to remember.”
Fair! My personal narrative growing up with my often very blunt and direct parents/relatives (and how I am to some degree) made me internalize it as "Chinese people are just very literal." Though of course that's hardly a educated insight
I've had ravioli though which seems kind of similar to pierogies and dumplings
@ SilverWind I was planning to use that 1 to 1 gluten free flour by bobs red mill. think that'd work?
It's hard to say without testing it. BRM's all purpose GF is primarily garbanzo bean and tapioca flour, which are two of the main flours the recipe I linked recommended, and that's good. One thing I'd definitely add to that flour, though, is xanthan gum (as directed in the recipe) as it's basically a "act like gluten" thickener/chewy-maker that most GF flour blends omit because it's a (relatively) pricier ingredient. But it's completely essential if you want to do any gluten free baking. BRM sells bags of it too
I think I'll be adding shakshuka into our meal rotation. Super simple to make, vegetarian, very soothing. We had it with bread and also over rice. I definitely recommend sous viding the eggs if you like super runny yellows but set whites
Anyway, it's time for jiaozi next! I think for funzies I'll keep a running list of who participates each week in the OP/second post (and keep adding to it if people do it past today--don't worry!)
I put chorizo in it, a serrano pepper, cooked the eggs so they're not runny (whoops, but I like 'em that way so it's fine) and it's got a good kick, warm and filling, and I like it a loooot.
My wife hates it though, she doesn't like cooked tomatoes at all apparently. So now I have to eat the entire thing. Oh well!
I'll be doing them gluten free so my GF can have some
won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far
From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile
Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like
I’m gonna write a song titled “Dumpling is a stupid fucking word and I’ll be mad about it till I die”
I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names
(To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)
It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.
It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...
“Fuck, that’s easy to remember.”
Fair! My personal narrative growing up with my often very blunt and direct parents/relatives (and how I am to some degree) made me internalize it as "Chinese people are just very literal." Though of course that's hardly a educated insight
There are some corners of linguistics/anthropology that believe there's a certain relationship with your native language and your world view. One of the unusual things about English, for example, is the absurd number of color names we have. The further back you go, the less colors exist in any language. Japanese is a good example: the Japanese word for "green" (midori) is a relatively recent invention: as a result, traffic lights in Japanese are "red and blue". Some scholars believe there is some interplay with cultural world view. The most modern example in English of the phenomenon is probably Orwellian newspeak: the Party believes they can actually control people's ability to think indirectly by simplifying the English Language.
So, whether it's a funciton of Chinese culture or Chinese language or there's a complex interplay going on there is ???????????
Edit: I made the thing and took some photos but I got work early tomorrow morning so I’m rainchecking the uploads. It was real damn good and at least one of my yolks was fairly runny and delicious.
sarukun on
+1
Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
I'm not sure I've made shakshuka for several months so I'm remedying that this evening. Fine work this thread.
Homogeneous distribution of your varieties of amuse-gueule
+2
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Listen, I'm as big a fan of runny yolks as just about anyone on the planet.
But I got lazy this morning and just dropped a big spoonful of sauce and some feta into a half-scrambled egg and kept stirring it until everything heated up. It turned into a sort of soft-scramble frittata and I ate it on some griddle toast. And I think I like it better than the carefully-poached version! It's just a really nice distribution of flavors and textures, especially since the veggies are still just a little bit crunchy. Plus it's way more forgiving and harder to screw up first thing in the morning.
Because a lot of ground pork is lean fat, I think I'll try grinding some of my own, from pork belly. A food processor should be able to do the work too, for those without meat grinders
Ubikoh pete, that's later. maybe we'll be dead by thenRegistered Userregular
edited January 2020
made the shakshuka tonight, i followed the serious eats recipe and used 1 red bell pepper, 1.5 onions (since i had a half left over), 2 serrano peppers, and 1 diced chipotle in adobo (since i have a can i need to use up) - i added the chipotle with the tomatoes
(i don't know what i'm doing with photos so let me know if these are messed up)
mise en place
(guest appearance from the Pizza Camp cookbook in the back)
cookin veg
final product
i had it with some marinated artichoke hearts (with some more of the oil drizzled over), crumbled feta cheese, and an italian loaf from the supermarket
was very good, a+, the sauce was very rich and flavorful, a good heat but not overly spicy and i didn't feel the need to add any hotsauce. only change i would make is cutting the bell pepper strips in half, it was hard to maneuver the long strands that didn't soften all the way
To anyone thinking of trying to make their own wrappers--I found the Serious Eats food processor version really easy to do. Rolling it out was sort of a pain but I had a round cookie cutter to cheat (though the Adam Liaw video shows how he suggests rolling it out, which was really helpful)
Also.....I used to just pinch the edges as a kid, but here are all sorts of pleats you can do!
I am obsessed with the ideas of dumplings, thought I've only ever made the southern american and starchy European ones myself. I may go all in on this.
Hmm not sure if I want to make pork style pot stickers or chicken soup dumplings. Anyone have any experience with how to steam these without a baboo steamer? I have a steam basket I use for veggies and an instant pot and a rice cooker
Instant pot has lots of recipes for steaming jiaozi online.
I need to edit my Shakshuka photos and get ‘em up here before people start cooking dumplings here...
+2
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
I think I’m going to make pan fried dumplings because the idea of a texture contrast between a crispy bottom and a soft, chewy top sounds really appealing
Also I have a pan that seems like it would be perfect for it. Wide, flat nonstick bottom, high sides, and a good fitting lid
+2
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
won't be able to do dumplings this week, sadly. but i'm sure i'll do that another time anyways
I think I’m going to make pan fried dumplings because the idea of a texture contrast between a crispy bottom and a soft, chewy top sounds really appealing
Also I have a pan that seems like it would be perfect for it. Wide, flat nonstick bottom, high sides, and a good fitting lid
It is so good my dude.
Edit also Lunar New Year begins tomorrow, I am looking at the schedule for tomorrow and our trip to Southern Taiwan and I’m thinking that unless we make dumplings at my fiancée’s uncles house (unlikely), I probably can’t rock it this time either.
Posts
edit: I'm not opposed to them, I've just never really been to a place that I'd think to order them
I know gnocchi is a dumpling. I bet you've had a fuckin dumpling!
inland MD is not within my dining radius unfortunately, someone else will have to take this one
can't say I'm a huge fan
they didn't have a filling though. or if they did it was unremarkable
Most people here are talking about south-east asian varieties of dumpling, which have very little in common with things like gnocchi. Also we're all rather proving @sarukun 's point regarding dumplings, which is deeply irksome.
edit: if you're ever in New York and want to blow real cash on cantonese style dumplings, check out the dim sum baskets at
https://hakkasan.com/new-york
... but I can also point you to a whole lotta budget eateries which are very nearly as good.
I think I'll make the pan fried variety as the steamed ones look slimy
either way, I'm looking forward to trying them out!
won't lie, my dough making skills are basically nonexistent. I can manage a no knead dough, but that's it so far
Go on a journey with me:
https://imgur.com/a/Eq7WGbU
Actual Recipe:
1/2 pack of hot italian sausage
*get pot real hot*
1/2 onion
1 red bell pepper
1 jalapeno
*char if possible*
1 small bag of paprika
~ 1/2 that amount of cumin
*stir*
1/2 garlic bulb
6 roma tomatoes
*smash with wood spoon in pot*
*add water* (I added too much)
SALT
5 eggs
*cover*
2 green onions
3 large slices of crumbled aged cheddar
Made shakshuka!
I did one onion, finely cut, one green and red pepper, and one eggplant then added in some frozen corn.
Ground cumin, turmeric, red pepper flakes, cinnamon, garlic powder, salt and pepper.
Added in two cans of diced tomatoes because what even is portion control. Then added in more red pepper flakes, cumin, some yellow curry powder, diced garlic, and some chili paste, and some worcestershire sauce.
Let that simmer for ten minutes, and then popped the eggs in.
Served with home made Challah and butter.
Family verdict was that it was amazing, and can join in the dinner rotation! So thanks for giving me the courage to try this!
Democrats Abroad! || Vote From Abroad
From someone who has cooked gluten free for a number of years... This is going to be difficult. The good news is that this recipe is very clear and step by step and seems to have good reviews: https://www.snixykitchen.com/gluten-free-dumpling-wrappers/. I'd definitely recommend the potsticker path since GF dough is more fragile
Also I suppose a benefit of GF wrappers is that they won't have the chewy quality you don't like
I've always learned the story as "westerners saw jiaozi, and renamed it the first thing they think it looked like". Which basically explains all the "Chinese [insert western vegetable which it actually isn't]" names
(To be fair there's a bunch of vegetables that Chinese people just call things like... Big White Vegetable. Empty Heart(Center) Vegetable. So the bad naming is an issue everywhere)
Switch: SW-7603-3284-4227
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It only feels bad because the etymology of English words is relatively obscure because the majority of English words aren’t English. Most of the rest of the world names things the way the Chinese do, I’ve found, English is the outlier.
It will often happens that I’ll ask how to say a word in Chinese, say “helmet” and they’ll go “It’s ‘safety hat’” and I’m all...
“Fuck, that’s easy to remember.”
I've had ravioli though which seems kind of similar to pierogies and dumplings
@SilverWind I was planning to use that 1 to 1 gluten free flour by bobs red mill. think that'd work?
Fair! My personal narrative growing up with my often very blunt and direct parents/relatives (and how I am to some degree) made me internalize it as "Chinese people are just very literal." Though of course that's hardly a educated insight
It's hard to say without testing it. BRM's all purpose GF is primarily garbanzo bean and tapioca flour, which are two of the main flours the recipe I linked recommended, and that's good. One thing I'd definitely add to that flour, though, is xanthan gum (as directed in the recipe) as it's basically a "act like gluten" thickener/chewy-maker that most GF flour blends omit because it's a (relatively) pricier ingredient. But it's completely essential if you want to do any gluten free baking. BRM sells bags of it too
Switch: SW-7603-3284-4227
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I think I'll be adding shakshuka into our meal rotation. Super simple to make, vegetarian, very soothing. We had it with bread and also over rice. I definitely recommend sous viding the eggs if you like super runny yellows but set whites
Anyway, it's time for jiaozi next! I think for funzies I'll keep a running list of who participates each week in the OP/second post (and keep adding to it if people do it past today--don't worry!)
I'll put up the jiaozi info in the OP tomorry
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SHAKSHUKA
https://imgur.com/a/sNbJ32b < Full album of cooking stuff
I put chorizo in it, a serrano pepper, cooked the eggs so they're not runny (whoops, but I like 'em that way so it's fine) and it's got a good kick, warm and filling, and I like it a loooot.
My wife hates it though, she doesn't like cooked tomatoes at all apparently. So now I have to eat the entire thing. Oh well!
Thank you Shark Tank judges, I'll be in my trailer waiting for your check.
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It is a store bought baguette that is quite crusty/chewy and it paired quite well I think!
There are some corners of linguistics/anthropology that believe there's a certain relationship with your native language and your world view. One of the unusual things about English, for example, is the absurd number of color names we have. The further back you go, the less colors exist in any language. Japanese is a good example: the Japanese word for "green" (midori) is a relatively recent invention: as a result, traffic lights in Japanese are "red and blue". Some scholars believe there is some interplay with cultural world view. The most modern example in English of the phenomenon is probably Orwellian newspeak: the Party believes they can actually control people's ability to think indirectly by simplifying the English Language.
So, whether it's a funciton of Chinese culture or Chinese language or there's a complex interplay going on there is ???????????
Edit: I made the thing and took some photos but I got work early tomorrow morning so I’m rainchecking the uploads. It was real damn good and at least one of my yolks was fairly runny and delicious.
But I got lazy this morning and just dropped a big spoonful of sauce and some feta into a half-scrambled egg and kept stirring it until everything heated up. It turned into a sort of soft-scramble frittata and I ate it on some griddle toast. And I think I like it better than the carefully-poached version! It's just a really nice distribution of flavors and textures, especially since the veggies are still just a little bit crunchy. Plus it's way more forgiving and harder to screw up first thing in the morning.
I recommend at least giving it a try.
Because a lot of ground pork is lean fat, I think I'll try grinding some of my own, from pork belly. A food processor should be able to do the work too, for those without meat grinders
Switch: SW-7603-3284-4227
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(i don't know what i'm doing with photos so let me know if these are messed up)
mise en place
(guest appearance from the Pizza Camp cookbook in the back)
cookin veg
final product
i had it with some marinated artichoke hearts (with some more of the oil drizzled over), crumbled feta cheese, and an italian loaf from the supermarket
was very good, a+, the sauce was very rich and flavorful, a good heat but not overly spicy and i didn't feel the need to add any hotsauce. only change i would make is cutting the bell pepper strips in half, it was hard to maneuver the long strands that didn't soften all the way
Also.....I used to just pinch the edges as a kid, but here are all sorts of pleats you can do!
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
I need to edit my Shakshuka photos and get ‘em up here before people start cooking dumplings here...
Also I have a pan that seems like it would be perfect for it. Wide, flat nonstick bottom, high sides, and a good fitting lid
Democrats Abroad! || Vote From Abroad
It is so good my dude.
Edit also Lunar New Year begins tomorrow, I am looking at the schedule for tomorrow and our trip to Southern Taiwan and I’m thinking that unless we make dumplings at my fiancée’s uncles house (unlikely), I probably can’t rock it this time either.
We’ll see how it goes.