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Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as “Side Swayze”. Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com 

 

 

The Search for General Tso

 

Matthew’s dumplings

Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book

1/2 teaspoon baking soda
1 teaspoon kosher salt

For the filling:
12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces
12 ounces ground pork
1/3 cup sliced scallions
1 teaspoon kosher salt
2 teaspoons sugar
1.5 teaspoons minced ginger
1.5 teaspoons rice wine
1 teaspoon soy sauce
2 teaspoons sesame oil
1 egg
1 tablespoon oyster sauce
1.5 tablespoons cornstarch
pinch black pepper

1 package (about 44) gyoza skins (we like Twin Dragon brand)

1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.

2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.

3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .

 

4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.

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