{Recipe} Ginger and Scallion Fish Dumpling + Dumpling Festival
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Question: what do you do when you have a pescatarian spouse who loves dumplings?
Answer: I make some killer vegetarian dumplings.
Question: what if your picky pescatarian spouse is no longer satisfied with the veggie dumplings?
Answer: I tailor make these original fish dumplings.
And in celebrating the first ever National Dumpling Day and upcoming NYC Dumpling Festival in less than 2 weeks, I am sharing this original recipe with all picky dumpling lovers out there.
What I like about this recipe, besides being 100% original, is the fact that this dumpling combines the classic Cantonese steamed fish with ginger and scallion flavor with a dumpling wrapper that mimics Northern style homemade dumpling. The result is this delightful chewy dough filled with delicious fish goodness.
The ingredients involved are fairly simple and you can choose any kind of fish fillet you prefer as long as it’s fresh. As for the wrappers, I used these Northern Style wrappers for the first time and I was surprised by the chewy texture you normally get only from homemade wrapper. Use them if you get hold of them.
Given it’s the first National Dumpling Day, I am adding a little twist to the dumplings by introducing a different wrapping method.
I call this wrapping method “Wonton Style” as the shape and technique resemble that of wontons. This method is fairly easy to handle and the shape looks quite unique in a good way, making a good addition to your dumpling collection along with the willow leaf style and simple folds. And if you can master this technique you can make wontons exactly the same way.
Now, if this is not enough dumpling for you, you might also want to join me at this year’s NYC Dumpling Festival where you will get to eat, watch, play everything dumpling. More details in a couple of paraphrase down.
On a more personal note, Yi Reservation is moving to a new home in the coming weeks and for those of you who’s been following my site long enough, this marks the 4th move since the birth of Yi Reservation.
I’ll sure miss this view from the roof of my building 🙁
But I really look forward to sharing more wonderful dishes from the new YR Headquarter 🙂
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NYC Dumpling Festival
As I eluded to earlier, the highly anticipated NYC Dumpling Festival 2015 will be held on Sat, 9/26 in Lower East Side, Manhattan. If you get excited about anything dumpling, you’ll not want to miss this annual dumpling ritual.
Think you can eat? Get ready for the 12th Annual Chef One Dumpling Eating Contest where competitive eaters and everyday Joes from across the country will open up their appetite as they attempt to consume a record number of dumplings in two minutes!
Just to give you a sense of level of competition here, last year’s winners David “Tiger Wings n Things” Brunelli and Molly Schuyler put away a whopping 75 and 89 respectively, of these dough goodness to secure the titles.
It doesn’t end there yet. The world famous competitive eater Takeru Kobayashi will be serving as one of the judges. Mr. Kobayashi will perform his own 30-second demo of Dumpling Eating to show audience and the contestants how it’s done!
If eating competition is too much for the fainted heart, you can instead celebrate this culinary experience by participating in plenty of other activities including dumpling tasting, a Giant Dumpling Cutting ceremony, a walking Dumpling Mama mascot, live cultural performances and much more.
One last thing, all proceeds will go to Food Bank For New York City so please come out have some fun and support the community!
Check out my social media or look out for twitter tag #dumplingfest2015 on the day of the festival as I’ll be covering the event live. If you do plan on attending the Dumpling Festival, please give me a shout out as I’d love to meet you in person 🙂
Cost: FREE admission, $20 tasting ticket for 4 dumpling tastings
When: 12-5pm
Where: Sara D. Roosevelt Park
More info: http://www.dumplingfestival.com/index.html
{Recipe} Ginger and Scallion Fish Dumpling
Yield: 30 dumplings
Prep Time: 60
Cook Time: 10
Total Time: 70
Ingredients:
- 1.5lb white fish filet (I used flounder in this recipe)
- 1pk dumpling wrappers or homemade wrappers
- 1/2cup corn kernel, cooked
- 2tbsp water
- 2tbsp corn starch
- 2tsp soy sauce
- 1tsp white pepper powder
- 1 egg
Ginger Scallion Infused Oil
- 2stalk scallions
- 3slice ginger
- 3tbsp cooking oil
- 2tsp kosher salt
- 1tsp sugar
Directions:
Heat up 3 tbsp. of cooking oil until smoky. Slowly pour the hot oil onto the chopped scallions and ginger while stirring with a spoon. Set aside.
Squeeze excess water from the fish filets. Cut the fish into tiny dices. Transfer to a mixing bowl and set aside.
Add corn, ginger scallion infused oil, egg, soy sauce, white pepper powder, corn starch.
slowly add water wile mixing with a spatula in one direction until all ingredients are incorporated and the fish mixture is smooth.
To assemble the dumplings, take a dumpling wrapper and lightly wet the edge with water.
Place 1 tbsp. of fish filling in the center of the wrapper.
Fold dumpling in half to completely enclose the filing. Press the edge with your fingers to ensure it's tightly sealed.
Wet one end of the dumpling with water.
Join the two ends of the dumplings to form a circle.
Does your dumpling look like this now? If so, just repeat the same steps to make more dumplings!
Disclosure: this post is published in partnership with Chef One NYC Dumpling Festival.
