Tomorrow is New Year's Day for Chinese and those who celebrate the Lunar New Year - so if I was Chinese, I'd stay home today and stuff scores of dumplings for soup. Then I'd have lots of relatives over at midnight to eat the soup.
But - being who I am, I had to work at the library until 8PM, which doesn't leave a lot of time for dumpling-stuffing.
I'm also not Chinese, of course, and haven't got a lot of mobile relatives to gather to my bosom but I did flash on a Twenty-First Century maneuver for New Year's Dumpling Soup in a flash.
I microwaved a bag of veggie dumplings (mine were from Trader Joe - in some places they are called Mandoo) and carefully floated/sank them in 3 pints of canned chicken broth, then warmed up the whole shebang to just below boiling.
I flavored it with a little white pepper, but if I had had some sherry or yellow wine on hand I'd have added a ounce of that.
For dipping sauce I use mostly soy sauce with a little flavored rice vinegar (sushi vinegar) and even less toasted sesame oil for the base. I added a few drops of red pepper oil and one small, super-hot dried pepper crumbled into a portion (about and ounce) and a crushed clove of garlic to another portion. Hey, presto, three dip sauces!
Happy New Year, Spring Festival, or etcetera.
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