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  • Writer's pictureVirginia Cornue and Linda Lombri

Cooking Up New Culinary Clues Recipe Book

Do you like to eat? Do you like to cook? Do you like learning about different cultures? Do you like to travel? What about traveling through international cuisines? Our new, expanded Culinary Clues Recipes Around the World is nearing its last stages before publication on in ebook and paperback

. We've doubled the recipes to bring you more delicious foods from seven countries and eight cuisines. Culinary Clues features recipes from South Korea, China, Russia, Nigeria, France, New Jersey, The Carolinas, and Haiti.

Dumpling type dishes turn up in many national cuisines. Jiao zi/pot stickers/dumplings are one of the go-to "fast foods" in China and slurped around the world. Jiao zi come with many fillings: cabbage and pork, chicken and black mushrooms, or vegetable are just a few of the most common. Fried or steamed, jiao zi are delicious with a dipping sauce made from black vinegar, soy sauce, and a few drops of toasted sesame oil. Yuuuummmm yum!

Here is a recipe for Jiao zi wrappers to fill with meats, vegetables of your choice:

Jiao Zi Pi

(Basic Wheat Dumpling Skins or Wrappers)

2-1/2 cups all-purpose white flour

1/2 teaspoon salt

1-1/2 cups boiling water

Cabbage leaves

Prepare filling(s) of choice and set aside. Sift flour and salt together in a large mixing bowl. Make a well in the center and add hot water. Mix into a soft dough and turn out onto a floured board; knead until smooth. Cover with a towel for 25 minutes. Roll into a log and cut into 1-inch pieces. Roll each piece into a flat circle. Place a spoonful of filling in the center. Gather edges toward the center, folding to a point. Pinch and twist to seal. (If necessary, moisten dough a little water to help seal.)

Line bottom of bamboo or metal steamer with cabbage leaves (adds flavor and moisture). Arrange dumplings in steamer and place steam over sauce pan of boiling water; cover. Reduce heat and simmer for 12 to 15 minutes.

Serve with dipping sauce and boiled vegetables or in soup. Garnish dessert with crystallized ginger.

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