Tuesday, April 27, 2010
Ashak: Scallion-Parsley Dumplings
I wasn't able to get the garlic chives for the filling, so I substituted equal parts scallions and parsley plus a bit of garlic. The wrappers are shu mai dough, made of flour, water, an egg, and salt. They are folded over the filling in the standard half-moon pattern, like pierogies, and boiled in salted water.
Combined with the smooth, minty yogurt and chunky tomato sauce, these herbaceous dumplings are a burst of contrasting flavors and textures.