Category: Asian Dumpling Workshop with Cathy Erway

  • Lemon-Chive Aioli

    Ingredients 1 clove garlic 1 egg yolk, room temperature 1 cup extra-virgin olive oil (or substitute half-vegetable/canola oil and half-olive oil) 1 teaspoon or slightly more fresh lemon juice ¼ teaspoon Dijon mustard (optional) Pinch of salt Directions Finely mince and pulverize the garlic clove by smashing against a cutting board with the side of […]

  • Sundried Tomato, Basil and Broccoli Dumplings with Lemon-Chive Aioli

    (makes about 15) Ingredients ¼ cup oil-packed sundried tomatoes, patted dry and finely chopped ¼ or more packed fresh basil leaves, rolled up and finely sliced into chiffonades 1 ½ cups broccoli crowns, finely chopped ½ cup fresh breadcrumbs (unseasoned) Salt and pepper to taste Directions Combine all ingredients aside from the dumpling wrappers. Follow […]

  • Zucchini, Leek and Feta Dumplings with Balsamic Vinegar

    (makes about 15) Ingredients 15 round dumpling wrappers About 1 ½ cups zucchini, summer squash, or a mixture of both, shredded with a box grater 1 cup finely chopped leeks, white and lighter green parts ½ cup crumbled feta cheese 1 tablespoon fresh parsley, tarragon or thyme, finely chopped Pinch of salt Black pepper to […]

  • Typical Chinese Vegetarian Dumplings

    (makes about 15) Ingredients 15 round dumpling wrappers 2 cups shredded napa cabbage, squeezed or pressed to release water (see below) ½ cup shredded carrots 1 cup firm seasoned tofu, minced 2-3 scallions, both green and white parts, finely chopped 1 clove garlic, minced (optional) 1 teaspoon fresh ginger, grated 1 teaspoon Asian sesame oil […]