Dough being rolled for dumplings

Dough being rolled for dumplings
Dough being rolled for dumplings

The Basic Dumpling Wrapper Dough we are making here is of the unleavened, wheat flour variety. It is probably the most common dumpling wrapper dough all around the world, especially among home cooks. You will find it in such diverse types as Chinese Jaozi, Xiaolongbao, and Wontons, as well as the Korean Mandu, Japanese Gyoza, and the internationally ever-popular ‘Pot-Stickers’. The ingredient list is very short, as you will see, and virtually anyone can learn how to make a versatile dough with this extremely simple little recipe.


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Simple Cauliflower Pickle
Simple Cauliflower Pickle

I often buy a commercially made pickle consisting of sections of gherkin, cocktail onions, and cauliflower florets with turmeric as a main flavoring component. The cauliflower is my favorite part but I usually find that there are too few pieces in each jar and, with most brands, they are often just a tad too sweet. This simple cauliflower pickle recipe contains nothing but cauliflower florets, just a little sugar, and a nicely complimentary spice blend that is both tangy and mildly spicy.


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Patatas Bravas

Patatas Bravas
Patatas Bravas

Patatas Bravas are standard on most tapas menus and, as one might expect, there are many variations. Typically, the dish involves potatoes that are deep-fried, but pan-fried, roasted and even boiled versions occur. The sauce, while always spicy, often incorporates tomato and it can be quite copious, or else little more than a glaze. Mayonnaise is sometimes used, both as a sauce ingredient proper, or else drizzled on top, or on the side, before service. Here, in this simple preparation, I am roasting chunks of potatoes and then quickly frying them in a light but piquant sauce.


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Broccolini
Broccolini

Broccolini may very well look like some sort of ‘Baby Broccoli’, or perhaps regular Broccoli that shot up a little too quickly before the ‘flower’ top grew, but it is neither of these. There is a relationship, though, and the two vegetables are similar, but broccolini tends to be a bit more delicate in texture and flavor. Accordingly, it is even enjoyed by those who don’t much care for its better-known cousin…

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