An affluent, upscale, abandoned project has set idle for a number of years. I don’t know the story behind the scenes and this was as close to the grand structure as I could get.
It will soon be a hidden epitaph of someone’s dream as rust and jungle have started to take its toll.
CHINESE STEAMED DUMPLINGS
Today I was fortunate enough to be invited to a friend’s home to learn how to make Chinese dumplings. With the speed of experience, Ms. Zhao had steamed pork dumplings made from scratch in about 30 minutes. She tells me all her spices and condiments come from China but did not tell me the whole recipes she was about to prepare.
The basic recipe for these delectable morsels is below. It’s not exactly what Ms. Zhao did but it’s close.
Filling: 1/2 pound ground pork (1 cup), 1 cup chopped scallion and/or Napa cabbage, Chopped garlic to taste, Looked like she used 4 cloves, 2 teaspoons minced ginger, 1 egg, lightly beaten, 1 tablespoon soy sauce, 1/4 teaspoon hot chili oil, 1/4 teaspoon sesame oil.
Can’t make dumplings without some help.
Sauce: The basic sauce for dipping is soy sauce, vinegar, hot sesame oil, but Ms. Zhao added her own secret ingredients. She started with ground garlic, dried salted tiny fish, some of this and some of that, I couldn’t follow it all but it was good and spicy.
Dough wrappers: 2 cups of flour, ¼ teaspoon of salt, ½ cup of hot water, Mix, set for 1 hour, knead dough until smooth.
Now the hard part, figuring out how to roll, fill, and fold.
The final product was a perfect steamed dumpling, so good. I was very grateful, so good.