December 30, 2013

International Dumplings

This is a rich and nurturing time of year where you can slow down, enjoy the company of friends and family, and prepare one of these delicious dishes.
Be well in the new year!

Golabki
From the Polish and Lithuanian traditions courtesy of Anjali Budreski

1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground tukey, beef OR ¼ cup toasted walnuts
1 large egg
1 1/2 cups cooked rice
Kosher salt and freshly ground black pepper
1 head green cabbage

Place a skillet over medium heat and coat with 2 tablespoons of olive oil.
Sauté onion and garlic for about 10 minutes, until soft and translucent.
Add the meat or walnuts and sauté until cooked, about 15 minutes.
Add parsley, then take it off the heat.

In a large mixing bowl, place the egg, the cooked rice, and the onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil.
Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible.

Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable.
Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling.

Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan.
Put about 1/2 cup of the filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees.
For the Polish version, drizzle rolls with olive oil, cover the casserole pan, bake for 30 minutes and serve with sour cream and applesauce.

For the Lithuanian version, pour tomato sauce over the rolls, cover the casserole pan, bake for 30 minutes and serve.

***
Moon Pies
Adapted from an Amish recipe by Emily Hershberger

1 cup flour (spelt for a wheat-free dough or white rice for a gluten-free dough)
½ teaspoon each: allspice, cloves, cinnamon
Pinch salt
Mix these ingredients together. Then, add 2 Tablespoons butter OR coconut oil, hardened and diced into small cubes. Let the flour coat the cubes.

Slowly add enough cold water to make a dough. Place in fridge to cool for 30 minutes.
Preheat oven to 375 degrees.
Prepare the filling: 1 cup applesauce; raisins if desired.

Make golf-ball sized balls from the dough and then roll out each ball between 2 pieces of waxed paper.
Fill one ¼ of each circle of rolled dough with a spoonful of applesauce.
Fold over the dough into a half moon shape, pinch the edges closed, and place on a greased cookie sheet. Bake at 375 degrees for 25 minutes, or until edges are browned. 


*** 
Rice Wrapper Rolls
Adapted from a Vietnamese recipe for Goi Cuon

8 rice wrappers (8.5 inch diameter)
For the filling:
2 ounces thin rice noodles
2 Tablespoons chopped fresh basil
3 Tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 carrots, grated

For the dipping sauce:
4 teaspoons tamari (wheat-free soy sauce)
2 Tablespoons lime juice
1 clove garlic, minced
2 inches ginger root, minced
1 Tablespoon tamarind paste
1 teaspoon finely chopped peanuts or cashews

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
In a row across the center, place a handful of vermicelli, basil, mint, cilantro and shredded carrots, leaving about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper.
Repeat with remaining ingredients.

In a small pot, heat Tamari with 4 Tablespoons water, lime juice, garlic, ginger, and tamarind paste.
Add peanuts or cashews, turn off the heat, and serve as a dipping sauce alongside the rolls.

***
Padan Nasi
Sweet or savory dumplings I learned to make in Bedulu, Bali

You will need to set aside 1 cup cooked brown rice.

For savory dumplings, mix together in a large bowl:
1 Tablespoon tamarind paste
1 Tablespoon tahini (roasted sesame seed butter)
2 Tablespoons ume plum vinegar
1 teaspoon each: salt, cumin powder, coriander powder
½ teaspoon each: cinnamon, turmeric root powder
Fresh green onions or chives, minced

Add the rice to the bowl, incorporate with sauce, and shape balls with your hands.
If you like, you can roll the finished dumplings in toasted sesame seeds before serving.
These make a great appetizer!

For sweet dumplings, mix together in a large bowl:
¼ cup pitted dates, soaked in hot water and drained
2 Tablespoons brown rice syrup
1 teaspoon each: cinnamon, cardamom
Pinch salt
2 Tablespoons shredded coconut

Add the rice to the bowl, incorporate with sauce, and shape balls with your hands.
If you like, you can roll the finished dumplings in coconut before serving.
These make a delicious dessert or snack!

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