Posts Tagged ‘wonton’
Face masks and hair nets are synonymous with Din Tai Fung (鼎泰豐) in Sydney. Cooks are in silent huddles in the open kitchen, kneading dough and pleating dumplings (餃子). The public display of food safety is commendable but I feel awkward staring at the staff.
The signature spectacle is also at Din Tai Fung in Bellevue. Patrons can watch each step of the dumpling making process as each dumpling is rotated through several pairs of hands. Sans face masks and hair nets, brows are knitted in concentration and nimble fingers pinched and pressed.
Located in Lincoln Square, Din Tai Fung has a modern and spacious dining room. You may have to queue for a table during peak times but the maître d’ is excellent at estimating the wait and you can while away the minutes learning the art of dumplings!
Our group of four were seated in a comfortable booth. Each table has a condiments tray with bottles of soy sauce and vinegar, and a jar of chilli sauce.
The laminated menu has photos for reference and you can tick the items on the order sheet. Sweet and sour spareribs (排骨) whetted our appetite. More sweet than sour, these unctuous morsels were coated in a sticky marinade.
Famous for their soup dumplings (小籠包), ten xiao long bao were steamed in a bamboo basket. Dipped in vinegar to balance their richness, the delicate dumplings were savoured for their liquid centres.
Beneath the cloudy broth were prawn and pork wontons (雲吞). A popular meal with noodles in Cantonese cafés (茶餐廳), the silky wrapper encased a meaty filling. It was simple comfort food.
My favourite dish at Din Tai Fung is the spicy prawn and pork dumplings. Boiled wontons were tossed in a luscious sauce, each mouthful pungent and fiery.
Slippery strands of egg noodles were stir-fried with Napa cabbage (黃芽白), spinach and prawns for a toothsome plate of carbs.
Garlicky batons of green beans were bright and crunchy.
Dessert was a mango smoothie with tapioca pearls. An icy, fruity blend, it was a refreshing beverage.
And they have dessert dumplings too!
Posted Monday 23 April 2012on:
I have a fading memory of my uncle making dumplings (餃子). I don’t remember where or when the family gathering was and I don’t recall eating them but there is a faint image of his nimble fingers deftly pleating the wrapper, patiently making dozens for the dinner party. An exchange of emails with my father confirmed my uncle’s dumpling skills.
The lovely Kimberly was my companion at the Handmade Asian Dumplings class at The Pantry at Delancey. I had intended on snacking on a Jersey salad at Delancey prior to the cooking class but had forgotten the restaurant is closed on Mondays and Tuesdays. Instead we perched on the azure stools on the deck at The Pantry and chatted.
Located behind Delancey, The Pantry has a herbs and vegetables garden.
A custom made timber table is the centrepiece. The space is practical and welcoming, a celebration of countryside kitchen and communal dining.
Blushed tulips in a mason jar, bottles of olive oil in a vintage crate and local jams, preserves and jellies (Deluxe Foods) were some of the provisions for sale.
Dumplings mise en place prepared by the volunteers.
A glass of sparkling Rosé was a refreshing apéritif.
We munched on crispy wonton skins and spongy tofu cubes (豆腐泡) as appetisers.
In America via Malaysia and Australia, Kathleen Khoo was our teacher. She was an affable lady with an cheerful persona. On the menu were ‘water dumplings’ (水餃), Japanese gyoza, deep fried wonton (炸雲吞) and siu mai (燒賣).
Kathleen demonstrated how to make a basic dough and an egg dough. ‘Just like pasta’, a dumpling dough is formed with flour, water, egg and a pinch of salt. Once combined, the dough was kneaded quickly and firmly until silky and pliable. The dough was then rested before flattening into wrappers.
We paired up to make a basic dough and an egg dough.
Kathleen explained some of the Asian ingredients such as shredding only the green parts of the Napa cabbage as the whites have a high water content.
A tray of condiments included hoisin sauce (海鮮醬), mirin, sake, sweet chilli sauce, sesame oil (芝麻油) and Shaoxing wine (紹興酒). A splash is enough as the condiments are pungent.
As our dough rested, we emptied the various containers of the mise en place and stirred the components together for each of the fillings.
You can buy packets of dumpling wrappers from Asian grocery stores and supermarkets but it is easy, economical and healthier to make fresh ones.
Water dumpling wrappers can be made in a tortilla press. We learnt to do it by hand with a narrow rolling pin. The egg dough was rolled in a pasta machine.
Being organised is essential to successful dumplings. The surface should be lightly floured, spoons or chopsticks to portion out the fillings, corn starch for dusting the wrappers, a basin of water to seal the dumplings, and cotton tea towels to cover the wrappers and dumplings to prevent them from drying out. The rested dough was rolled into a sausage shape and cut into inch wide lumps.
A vibrant green, sprigs of coriander were roughly chopped as garnish.
Sauces in earthy shades were poured.
My first handmade dumpling!
The water dumplings were crescent parcels of minced pork, shredded Napa cabbage, aromatics and seasoning. They were boiled, tossed in a store bought spicy dumpling sauce and adorned with coriander. Thick and doughy, the slippery dumplings were meaty.
The crimped edges of the Japanese gyoza were fun to make. These sturdy morsels of minced pork and prawn chunks were seared in a non-stick pan and steamed in stock. Golden bottomed and translucent, the juicy and robust gyoza was my favourite.
Wontons were folded into nurse’s caps, deep fried and served with sweet chilli dipping sauce. I prefer wontons boiled in a broth ladled over noodles.
Siu mai, an open dumpling that is a staple dim sum (點心) at yum cha (飲茶), were a dexterous challenge. Traditionally made with twelve pleats, I maxed out at seven! The siu mai were plump bites laced with the distinct flavours of shiitake mushrooms.
Bunches of Chinese cabbage were quartered and steamed as a side. The first bamboo basket was too wilted but the second was just cooked, the stalks crunchy and the leaves tender.
Dumpling making is the perfect rainy weekend activity!
This is our first full winter in Seattle and I’m learning the art of layering, and loving the essential quartet of coat, scarf, gloves and boots. I’m searching for a hat and considering ear muffs! There is only one walking pace on a frigid day and that is brisk. My glasses fogged up when I entered King Noodle for lunch with Naomi.
A banner tacked to the window announced the opening of the restaurant. A small room with about half a dozen tables, the décor is simple and homely. A blue bird and cherry blossom decal is featured on a cream wall.
The compact menu is printed with checkboxes for self ordering. Customised noodle soup is the specialty and other dishes include congee and clay pots. There is a selection of soup bases, noodles, vegetables, proteins and other ingredients.
I ordered a red bean and sago coconut milk as it reminded me of my childhood. Served in a bubble tea cup, it’s always fun to pierce the sealed lid with the thick straw. The beverage was an icy blend of red bean paste, starchy sago pearls and sweetened coconut milk.
We pondered the noodle soup combinations and submitted our pieces of paper. We spotted a condiments bar which had a variety of chilli oils, soy sauces and fermented bean pastes.
An enormous steaming bowl of flat rice noodles, sliced mushrooms, chives (mistakenly listed as leeks on the menu), wontons and barbecued duck swirled in chicken broth. It was soothing to slurp the slippery noodles and the wontons were a flavour delight.
Naomi had a medley of QQ noodles (Taiwanese), tofu skins (bean curd sheets), sliced mushrooms and chives in spicy Szechuan soup.
I shall return for congee and clay pots!