Dumplings are family fun; and just fun to say and eat, of course!

It seems like every family has something that they come together to make and eat.  In my family though we did not have that one thing.  It was more like everyone had one thing they were good at, and they would bring that one thing every time to the table.  Mine was deviled eggs, my mother made potato salad and my grandmother had a family jello salad she always made.  With time though, I began to make all of these things and it became more about me cooking and them eating.  :)

I was jealous of other families though that did have a traditional food they gathered over.  My friends had cookie parties, or canning parties.  My husband's family go together to make empanadas or sopapillas. 

So when I began learning about other cuisines, I found out that for the Asian New Year, it is very common for the family to get together and have a dumpling party.  What a great idea, I thought.  And then it hit me, I didn't know much about dumplings.  So here are the basics that I have gleaned.  Hey, this is easier than Chinese Noodles, so keep on reading and then think about when you can have your next Dumpling (I just love saying this word) Party.

First off, what is a dumpling?  They are cooked pieces of dough that can be stuffed or have ingredients mixed into them (like a meatball).  They use many different types of flour around the world, but they can also be made with potatoes or bread.  The variety of ways that they can be cooked is amazing: boil, pan-fry, bake, steam, simmer and/or deep-fry.  The other great thing is that they can be eaten by themselves, or in a soup/stew or with gravy or dipped in sauce.  You can find dumplings from all over the world. 

For a more complete listing of Dumplings form around the world, you can check out this link.
http://en.wikipedia.org/wiki/Dumpling

SO...what do you need to know to make any simple type of dumpling?

1. Start with just making a basic dough that cooks in liquid.
2. Add a favorite ingredient to the dough to change the flavor.  They can be sweet or savory.
3. Try Potato Dumplings next
4. Remember that anything wrapped in dough is considered a dumpling, so buy some ready made wraps for wantons or spring rolls, before trying to make your own.
5. Try cooking your Asian dumplings 2 ways.  Boil half and fry the other half.  Look for the textures you like best or that you like to combine best.
6. For your Dumpling Party, keep it simple and open for any type of Dumpling from around the world.
7. Look at YouTube for videos that can show you step by step instructions
8. When making homemade stuffed Dumplings, make sure to pinch the dough together so you don't have any messes.
9. Look at one ingredient that you can add to change the style of the Dumpling.  Soy sauce in the meat for Asian, sour cream for Polish or Russian, syrup for Scandinavian etc.
10. Get the whole family involved with making them, as you really can't go wrong.  :)  And if you chicken out you can always buy them at the store and make a great sauce.  LOL

Dumplings and Pilaf - The untold story of Central Asia

I think all of us have known one of those co-workers that when you ask a question you prepare yourself for a really long answer, because they have to give you all of the details (important or not).  You try to phrase the question so that the answer is only yes or no, but that doesn't change anything.  The story begins with how waking up 2 weeks ago and from there forward, influenced the answer you are in need of.  I love the Prairie Home Companion and a great story teller, but that is a talent that few are blessed with and I do not claim to have.  That being said, I hope that you are as surprised as I was, as we delve into the world of dumplings and pilaf.  How are they related you ask?  Well is all began when I woke up two weeks ago.  :)

Wikipedia tells us that, "Central Asia is deemed to consist of the five former Soviet Socialist Republics: Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan. However, Iran, Afghanistan and Pakistan are sometimes included."  This was a great find for me and the perfect combination, as I wanted to focus on Asia and Russia.  What I found as I looked more into the food is that the most famous foods from central Asia are, wait for it, Dumplings and Pilaf. (Ta-da!) 

This amazing food is known as Manti in Central Asia.  Manti usually consist of a spiced meat mixture, using lamb or ground beef, in a dough wrapper, either boiled or steamed.  You can find dumplings in food throughout the world.  What makes it Central Asian is the topping of a yogurt mixture that has chopped garlic, red pepper powder and melted butter.  The person eating them can add sumac (a plant from which the red berries are ground into a powder with a mild tart lemon flavor) or mint on top.

Pilaf is found in even more places around the world.  In the most basic description, pilaf is steamed rice with a built in flavor from being cooked in a seasoned broth.  It can be eaten on its own, or you can add vegetables and/or meat to make it a side dish.  It is also a great base for many casseroles.  It is usually browned first in butter or oil and then boiled/steamed with the flavors so that the rice can absorb them. 

So as an Unchef, you can bring home a bit of Central Asia with some of you favorite basics.  If you are not up for making your own dumpling (see the next blog for tips on making dumplings) then bring some home from the store and make your own yogurt dressing to top them off.  Add pilaf to the meal as a side for your meat dumplings and a salad of your choice and you have got Central Asia in the bag.  :)

Stuff this - a guide to stuffing just about anything in your kitchen

I remember watching Julia Child as a young girl and being blown away by her cooking, even if I only got to see and not taste it.  Best SNL skit for me will always be the one where she is stuffing a turkey.  In my home the only thing we ever stuffed besides ourselves was the turkey.  I think I was in college after we moved to Arizona that I saw a stuffed pepper for the first time.  Please don't get me wrong, there is a lot of variety in Iowa with food, my family was just very traditional when it came to cooking (and simple). 

Since we just got done looking at Armenian food and they stuff a lot of different things, I thought it might be good to take a more in-depth look at stuffing in general (and not just what we do for Thanksgiving).  If you think about it, stuffed food is all around us.  And most of it is really yummy.  So if you are not sure what to cook today or how to start, here you go.

Vegetables -
There are many different vegetables that you can stuff.  They are usually stuffed with some type of meat with flavoring, cheese, rice or a vegetable mix and then baked.  Here is a list of common vegetables to stuff:

• Tomatoes
• Bell Peppers
• Egg Plant
• Zucchini
• Mushrooms
• Squash or Gourds of all types
• Potatoes (whole or mashed)
• Artichokes
• Onions
• Chili

Leafy Greens -
Many Middle Eastern, Asian, Northern Europe, Tropical and Mediterranean dishes use different types of fresh stuffed greens.  Usually they are stuffed with flavored meat and boiled.  You might be surprised though at the amount of North and South American dishes that are made with dried leafy greens and stuffed with vegetables, dough and sweets.

• Cabbage
• Grape Leaves
• Seaweed (yep, think about sushi is stuffed/rolled rice)  :)
• Collard Greens
• Swiss Chard
• Mustard Greens
• Spinach
• Kale
• Corn Leaves (fresh if in Southern America and dried if in Central or North America)  These are used fresh for Humitas and dried for Tamales
• Banana leaves (South Pacific and Tropical areas)

Proteins -
Some things come ready to stuff like fish and fowl.  Other things can also be stuffed but is requires more work like the inside of a cow or pig, but it is usually very delicious.  Stuffing an entire animal usually indicates that you will be slow cooking (roasting, baking, etc.).  Stuffing a portion of meat also takes times but usually is started off in the pan and finished in the oven.  Also, stuffed ground meat is common across many different cuisines.  And don't forget the rolled meats.  Stuffing can take all tastes and forms.

• Ham and Cheese (cordon bleu)
• Vegetable Medley
• Many different kind of Bread can be used with vegetables and spices (Thanksgiving)
• Cheese

Pastries -
There are so many different stuffed pastries I really don't know where to begin.  Lets just say that they can be rolled or puffed, sweet or savory and are usually baked.

As you can see there is a lot to start with.  Pick one you would like to try, check the Internet for easy recipes and get the whole gang involved.  Have a stuffing night where everyone stuffs there vegetable or whatever with the ingredients they choose.  Pick some simple flavors you love and have fun.  :)

Food you want to know and already kind of eat - Armenia

As many may know by now growing up in the Midwest of the USA meant a lot of meat and potatoes and jello salad.  When I learned about Russian food, I think I was blown away by the use of mayonnaise, but it also resonated with me.  Every sandwich had mayo on the bread, mayo for the salad sandwiches (egg, chicken, etc.), mayo in the cake instead of oil, and of course in the vegetable dip.  I have to admit I think I even had a jello salad once that had mayo in it.  :P

So as I have made this trip around Europe and Asia, I was totally blown away by Armenian Food.  This sounded a lot like my kind of food.  I have included a link below that has all sorts of fantastic information you can use to cook an Armenian inspired meal tonight.  So as in all my blogs, it comes down to what are the basics?  Here are some tips, but I hope it only peaks your interest and makes you want to discover more.

• The manipulation of food includes stuffing, adding air (frothing) and making purees.  There are also a lot of soups and stew like dishes due to cooking in sauces.
• It is not very spicy! Yeah for me, something that those of us who are not chili junkies can enjoy
• Heavy use of Fresh food, always a good thing.  In fact they do not fry meat and really put an emphasis on natural tastes.
• They also use fruit and nuts in many of their dished.  And you thought we were all original in the USA adding fruit and nuts to our salads.  :)
• There are connections in their cuisine to Greek, Turkish and Middle Eastern cuisine.  Of course that makes sense, being located where it is.
• Okay, one correction, Armenia actually influenced the food around it in countries and not the other way around.  They even were the ones to start the whole thing about cooking in a clay furnace (Tonir)
• There is not much fat used in cooking.  Mostly butter and a little Sesame oil
• Many of the meats are cooked using multiple methods for a melt in your mouth texture (in the end it is all about slow cooking)
• Cooking includes the use of Green grocery as in the country they have over 300 wild grasses and flowers that they use.  Yep, another cooking fad that comes from long ago, cooking with flowers.  :)

So, if this sounds like it is for you, get out the crock pot or slow cooker, stuff some meat and vegetables, make a salad with fruits and nuts and call it an Armenian night at the table.  See, you do already kind of eat it.  :)

http://en.wikipedia.org/wiki/Armenian_cuisine

Fish sauce for everyday use by everyone - Really :)

There are a lot of different sauces used around the world that we don't really use much in the USA and if they have lots of fermentation or vinegar that I don't use.  This is my attempt to not only bring them you your attention, as so many countries across the globe use them, but also it is part of my journey to expanding my palette and cooking flavors. 

I grew up without thinking much about flavor.  It was sweet or sour or salty.  Spicy existed of course, just not really in my world.  Believe me when I say that I know this makes me an oddball.  For example, my dad put black pepper on most things.  As a young person there is no way you could have got me to cook or use it because of being spicy :).  Also, years later I was at a conference in Arizona and tried some salad dressing that was creamy but it's type was unknown.  After putting it on my salad I warned the next person that it was pretty spicy.  She took my advice and then laughed at how I found  ranch dressing spicy.  (talk about embarrassed)

So I get it, when I talk about new flavors you may have never tried or heard of and some fear that may exist in thinking about trying them.  It's worth it though, because you never know what you are missing until you try.  You may decide, nope this is not for me, or you may find your new go to flavor.  So here is the basic breakdown on fish sauce.

It is used all over in Asia but heavily in  Cambodia, the Philippines, Thailand, and Vietnam.  It is made from fish fermented in sea salt.  It is used in cooking different meats, soups and for dipping sauces.  Many people say that it helps food to have that unique unami flavor.  Also, it is a relative of Worcester sauce.  It can be made form one type of fish or a mix, squid, or even shellfish.  Another variant is if it is made from fresh or dried fish.  Once it is done, it can have a savory, sweet, salty and even a sour flavor depending on what has been added to it.

When cooking with fish sauce remember that while the salt content is high, it will be dispersed throughout the dish.  Do be aware that different brands though have varying levels of sodium and therefore a salty taste.  Also, to get rid of the fishy smell, just use fresh lime juice.  Some great uses for fish sauce or ways to use it are as follows:

• Add just 3 or 4 drops to anything that tastes good but a little flat - spaghetti sauce, sauteed veg, eggs, any savory dish etc.
• Any kind of soup that needs some "oomph" or depth of flavor.
• You can use fish sauce in place of anchovies in Italian dishes. It adds depth of flavor to marina sauce. You can make a decent Caesar salad dressing with it amazingly.
• It's often the secret ingredient to a really successful French bouillabaisse
• Splash a teaspoon of it in a vinaigrette salad or a tablespoon in in a stew and it does enhance the flavor quite a bit.
• Try it on Mexican food.

For more detailed info, you can follow the link below

http://en.wikipedia.org/wiki/Fish_sauce