From The Peopling of New York City

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Recipes

Fried Dumplings with Hot Chili Sauce
Filling Ingredients:

• 1 lb Ground pork
  
• 1/3 lb Raw shrimp, shelled and (finely chopped)
  
• 1/2 C Chopped water chestnuts (rinsed)
  
• 2 1/2 tbsp Minced fresh ginger root
  
• 2 tbsp Minced scallions, white part
  
• 3 tbsp Soy sauce
  
• 1 tbsp Rice wine
  
• 1 1/2 tsp Sesame oil
  
• 1/4 tsp Ground black pepper
  
• 2 tbsp Cornstarch
  

Hot Chili Sauce Ingredients:

• 3 tbsp Soy sauce
  
• 1 tbsp Chinese black vinegar (or substitute 1 1/2 tb Worcestershire sauce)
  
• 1 tbsp Sugar
  
• 1/2 tsp Hot chili paste
  
• 1 tsp Minced ginger root
  
• 2 tbsp Warm water
  

Finishing Ingredients:

• 40 Dumpling or gyozo skins
  
• Cornstarch for dusting
  
• 1 C Safflower or corn oil
  

Directions:
Stir all of the filling ingredients together until combined. Set aside. Combine the ingredients for the hot chili sauce in a serving bowl. To finish: Place 1T filling in the center of each dumpling skin. Moisten the edge with water, fold over to enclose the filling, and press the edge to seal. Transfer the dumplings to a tray that has been dusted with cornstarch. Heat a wok or a deep skillet and add the oil. Heat to 350 and add 7 or 8 of the dumplings. Fry, turning constantly, until a deep gold - about 4 min. Remove and drain briefly in a colander. Transfer to paper towels. Repeat the process for all the dumplings, reheating oil between batches. Serve the dumplings warm with the sauce on the side. Makes 40 dumplings.


Bok Choy
Ingredients

• 1 lb bok choy
  
• 1 tbsp white wine vinegar
  
• 2 tsp dijon mustard
  
• 2 tsp reduced sodium soy sauce
  
• 1 tsp sugar
  
• 1 small glove garlic, finely chopped
  
• 1 tbsp fresh ginger, finely chopped or grated
  

Directions
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well. After bok choy is steamed you have two options: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over, or plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.


Baked Tofu
Ingredients

• 450 gms Extra-Firm Tofu
  
• 3-4 tbsp Soy Sauce
  
• 1-2 Garlic Cloves (minced)
  
• 1 tbsp Ginger (freshly grated)
  
• 1 tbsp Sesame Oil
  
• 1 tbsp Rice Vinegar
  
• 1-2 tbsp Honey or Sugar (optional)
  
• 1 tbsp Olive Oil
  

Directions
Cut tofu into 1" cubes, lay it between paper towels and put something heavy on it to press out the water. Mix all the other ingredients together except olive oil to prepare the marinade. Pour the marinade over tofu, covering it completely. Refrigerate overnight. Now lightly grease baking pan with olive oil. Put the marinated tofu over the pan. Finally bake tofu in a preheated oven (320 degree F). Marinated Baked Tofu is ready to serve.