Help! {Christmas Fayre}

[Greabo Girl]

I can help coach you on technique for chinese dumplings and naan. I've made both.

If you have a recipe for baiti, I can help you with that too ... of if you need a recipe, I can probably dig one up and test it for you.

Oooh thankie! the baiti is all sorted out, but we do need severe help woth the dumplings and the naan. Dan (someone I'm working with on the store) is pulling his hair out about how to stop the dumplings from sticking together while boiling.

[Darb]

The trick there is to boil them in small batches (to order) rather than trying to boil too many at once. If you try to boil too many at once, especially on an underpowered stove/flame, it kills the boil and they all sink to the bottom in a heap ... and if the boil takes too long to resume, they'll begin to stick together. If, however, you keep them at a rolling boil ... either by using a stronger heat source and/or cooking fewer of them at the same time, the boiling action will keep them moving and separate. They're done about 1 min after they float to the surface (i.e., the meat within begins to generate steam).

Anyway, always use at least a full gallon of water, and only cook 6-10 at a time. You can pop then directly into the boiling water, while still frozen, as long as they're not too big/thick.

Figure 6-10 minutes to boil (212F), or 3-5 to deep fry (350F) ... depending on how thick they are, and whether or not they were frozen, or fresh, when you put them in.

[Greabo Girl]

*nods* The info has been passed on. So, how long before hand can you make the dumplings, or do they need to be made on the day? Also, how long do they need to be boiled?

[Darb]

Scroll up - we crossed posts, and I already answered the boiling time question.

As for making them in advance ... by all means do so. That's what I do. Although not hard, dumplings are somewhat labor intensive ... especially if you're still learning how to do it. The filling is easy - it's handling the dough that takes a little practice. It gets much faster and less messy, with time and experience.

The best way to make a lot of dumplings is to have a small party (2-4 people) a few days or weeks in advance, and make them together. Fresh dumplings can then be frozen by layering them in aluminum foil on a baking sheet, or placing them on plates covered with cornmeal or semolina (pasta flour) and then freezing them. Once they're frozen, you can toss them into oversize ziplock bags, and they'll hold their shape fine. They only take about 2 minutes longer to cook, when frozen, but they're easier to manage that way. Thawed uncooked dumplings are easily squished, so it's best to freeze them and to cook them straight out of the freezer.

[Greabo Girl]

*scrolls up* Ahhhh! All is clear. Well, everything will be made the day before (In the space of four hours), so I guess they won't need to be frozen, right?

[Darb]

Incidentally, with only minor variations in technique, shape and ingredients, chinese dumplings and japanese goyoza are basically the same thing. The difference between asian dumplings and italian ravioli is a bit wider, but they're still related. Experience in one will give you a leg up on the other.

[Darb]

*scrolls up* Ahhhh! All is clear. Well, everything will be made the day before (In the space of four hours), so I guess they won't need to be frozen, right?

I would still recommend freezing them ... they're easier to handle before and during cooking, and if you choose to, you can prepare them even further in advance, with total impunity and maximum convenience.

[Darb]

In any case, your only question was on cooking and handling ... I assume you already have recipes for filling, the dough, and dipping sauce, right ?

[Greabo Girl]

In any case, your only question was on cooking and handling ... I assume you already have recipes for filling, the dough, and dipping sauce, right ?

Yup. Well, not the sauce. But everything else...


Oh, do you think a crimbo pud that says 'best by May 2001' should be fed to people at the fayre?

[Darb]

If they're steamed pork dumplings, classic ginger-soy is a must:

Sauce, Ginger-Soy (for asian pork dumplings)
Origin: Brad's version of a public domain classic

Ingredients
¼ cup Premium Tamari Soy Sauce (I prefer tamari for it’s fuller flavor, but regular soy sauce will do in a pinch)
1 tbs Ginger Root, freshly micro-grated
1 tbs Dark Sesame Oil
1-2 tsp Scallion greens, freshly sliced (thin as possible)

Directions:
· Mix all ingredients, and serve with hot dumplings (Japanese Goyoza, or Chinese Dumplings)

For fried dumplings, a like a sweet-hot chili sauce:

Sweet-Hot Chili Sauce (for fried pork dumplings)

Mix 2:1 (less sambal, if you like it sweeter and less hot)
* “Sambal Oelekâ€

[Greabo Girl]

heheh, mission complete.

Everything went well, except for Dan burning his hand on the rice when we were making the onigiri (though I think he was faking it to get out of cleaning the dishes. Sure, the red blotches LOOK real, but you can never be sure...) and me maiming my thumb while cutting leaks. But it were a hit and all.

Oh, food wise, we manked up one batch of dumplings and burn the odd scone. But everything else was alright. Ish. The 'not mild' curry was fun. No one knew how hot it were. And we were selling the drinks at relatively high prices (for a Chrimbo fayre) and made some good profit from that.


So, thanks (Loads of thanks) to Nzilla, Brad, StefanY and RecluceMage for providing recipes and links and information.

*looks around* Fine, Brad gets, erm, an extra big thanks for all the additional help he's given. He deserves a lolly pop (and maybe a shiny sticker)

[StefanY]

You're welcome. Glad that I could help out and that things went so well!

[Sean Whitton]

heheh, mission complete.

Everything went well, except for Dan burning his hand on the rice when we were making the onigiri (though I think he was faking it to get out of cleaning the dishes. Sure, the red blotches LOOK real, but you can never be sure...) and me maiming my thumb while cutting leaks. But it were a hit and all.

Oh, food wise, we manked up one batch of dumplings and burn the odd scone. But everything else was alright. Ish. The 'not mild' curry was fun. No one knew how hot it were. And we were selling the drinks at relatively high prices (for a Chrimbo fayre) and made some good profit from that.


So, thanks (Loads of thanks) to Nzilla, Brad, StefanY and RecluceMage for providing recipes and links and information.

*looks around* Fine, Brad gets, erm, an extra big thanks for all the additional help he's given. He deserves a lolly pop (and maybe a shiny sticker)

Well done! I hope you enjoyed it.

[RecluceMage]

Congrats on pulling everything off, GG! If no one gets sick or is poisoned I'd call it a success!

[Sean Whitton]

Congrats on pulling everything off, GG! If no one gets sick or is poisoned I'd call it a success!

I'm going to quote that some time in my food lessons!

[laurie]

Glad your Fayre turned out well, GG - any photos to share with us?

[Darb]

[Mod note: side discussion about school confiscation policy split out to here]