rice cake confessional

adventures in eating

dumpling friday

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We had the genius idea to have a dumpling themed dinner party last week and had to act quick due to impending vacations and travels. The usual suspects arrived at my apt around 7pm to start whippin’ up dinner. We didn’t eat until about 10pm! Of course, the star of the show were pork and chicken dumplings (we ended up with about 80). The filling is made of lean ground pork, tiger shrimp, garlic, green onions, and soy sauce. We made half a batch with ginger and half a batch without. They cooked really quickly after a quick swim in boiling water (wo)manned by the other Joann (toJ) and Jen Lui.

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The result was a mountain of delicious dumplings. Everyone made their own dipping sauce – from the simple (plain ol’ white vinegar) to the hot (lots of sriracha) to the creative (sesame oil, soy sauce, garlic, sriracha).

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To compliment dinner we had mongolian beef (?) and pork bone and daikon soup courtesy of Chef Lee and toJ, respectively. The mongolian beef was saucy and spicy. Not what we were expecting from the recipe but good nonetheless.

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The pork bone and daikon soup was simple and light. It won me over with the cilantro garnish.

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I tried my hand at Japanese Cheesecake (yes, again) and this time from a new recipe. I actually really liked this one. I kinda forced it out of the oven so it shrank quite a bit. Remember, Japanese Cheesecake is actually just a souffle in disguise. Next time I’ll be more gentle and let it rest in the oven for an hour or so. The texture was slightly wet (undercooked) but really nice and fluffy. The lemon juice added a nice kick and while this recipe called for less cream cheese than previous ones, it had the cream cheesiest taste of all of my attempts. If you’d like to try it out, the recipe can be found here.

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We also had 3 varieties of ice cream mochi which helped end the evening with magazine reading, Britney bashing, and a classic episode of TLC’s What Not to Wear. My kind of evening.

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Written by joann

September 16, 2007 at 11:04 pm

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