Tuesday, April 27, 2010

Ashak: Scallion-Parsley Dumplings

I only got one picture of these before my camera battery ran out.  The dumplings are pictured here on a bed of minted yogurt, but without the beefy tomato sauce on top.

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.

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