![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IAkuEc7g8oySYtGGBEdBvwYo4zskhdE2e2yfzQZ68zqUeqz4wbsme9xvR1DRsy_G4UlHPbvcJR0oD3fgt9KRKOBZqCWPJFXE0AJdhWQisxhXTCtea5OIN5BmMXMPhsOMkO3x_FfyVQ4/s400/DSCF2475.JPG)
Dumplings are one of those weird cultural overlaps. Depending on shape and a minimum of spicing variety, a mix of essentially similar ingredients can be called by any number of different names and claimed by any number of food traditions. For instance, I have just steamed in my (Chinese) bamboo steamer some little wrapped pockets whose filling I would think of under other circumstances as Italian (peas, onions, ricotta, parmesan, salt & pepper). In fact, I wound up wrapping them mostly in tortellini shapes, which Marcella Hazan is helping me get much better at. But, on the other hand, they were wrapped in wonton wrappers, and I did eat them straight from the steamer. I saved the other half to try in a pasta-type sauce.
These so-called dumplings are a recipe from Heidi of
101 Cookbooks, another blogger whose scope and activity make me look just like the amateur I am. But as to cooking, these made me feel more like a pro. They're incredibly simple, and incredibly good.
Update: 5/19/08, made these again and added basil and walnuts. Basil is, as usual, a very good idea.
No comments:
Post a Comment