LCBO Food & Drink Holiday 2022

Sprinkle cornstarch overtop and stir to combine. Remove from heat. Let cool. 2. Stir in tofu, onion, garlic and ginger. Use immediately or refrigerate up to 2 days.

[WHAT TO SERVE] Lily Sparkling Rosé VQA LCBO 536565, $17.95 Sparkling wine is an ideal

[WHAT TO SERVE] La Crema Sonoma Coast Chardonnay VINTAGES ESSENTIALS 962886, $30.00 The density of this upscale dumpling calls for a wine with lush texture, creamy flavours and vibrant fruit expression. A California Chardonnay checks all the boxes! You’d be hard-pressed to find a sauce better-suited to steamed dumplings. You can use Chinese light soy or Kikkoman brand, which is widely available. Stir together 1/4 cup (60 mL) light soy sauce, 1 tsp (5 mL) Chinese black vinegar (or unseasoned rice vinegar), 2 tsp (10 mL) sugar, 1 tsp (5 mL) sesame oil, 2 tbsp (30 mL) chili crisp (preferably Lao Gan Ma) and 2 tsp (10 mL) finely chopped cilantro. GINGER-VINEGAR SAUCE This classic is a favourite for a reason. It wakes up rich fillings with bright acidity and the zing of ginger. Also, it’s as easy as can be to make. Stir together 1/4 cup (60 mL) Chinese red vinegar (or seasoned rice vinegar), 1 tbsp (15 mL) water and 1 tbsp (15 mL) finely slivered ginger. This is my favourite sauce to eat with fried dumplings. It’s inspired by a classic Thai sauce served with fried chicken, and by Chinese American sweet chili sauces. Stir together 1/4 cup (60 mL) agave syrup, 2 tsp (10 mL) chili garlic sauce and 2 tsp (10 mL) seasoned rice vinegar. Season to taste with salt. INDISPENSABLE DUMPLING SAUCE Makes about 1/2 cup (125 mL) Makes about 1/3 cup (80 mL) SWEET & SPICY DUMPLING SAUCE

Dumplings 101 From page 199

food-pairing companion. This bubbly’s revitalizing bubbles, and red-berry and citrus tones counter the filling’s zesty flavours, creating a perfect match.

GINGERY PORK FILLING My Chinese-Canadian partner has given this filling his stamp of approval by eating dozens and dozens of these dumplings. It leans heavily on a classic, but ups the ginger quotient. Avoid lean ground pork here (and don’t even glance in extra-lean’s direction)— the flavour of pork fat is essential to the finished dumplings. 12 oz (340 g) regular ground pork 4 green onions, finely chopped 1 tsp (5 mL) sesame oil 2 tsp (10 mL) finely grated ginger 2 tsp (10 mL) light soy sauce 1/4 tsp (1 mL) white pepper (optional) 1. Toss cabbage and 1 tsp (5 mL) salt in a colander; let stand 30 minutes. Place in a clean kitchen towel, roll up and twist to squeeze out as much moisture from cabbage as possible. 2. Add cabbage to a bowl along with remaining 1 tsp (5 mL) salt, pork, onion, oil, ginger, and soy. Season with white pepper if using. Mix thoroughly and use right away, or refrigerate up to 1 day. 2 cups (500 mL) finely chopped Napa cabbage 2 tsp (10 mL) salt, divided

Fills about 5 dozen dumplings

FIVE-SPICE TOFU & VEGETABLE FILLING

[WHAT TO SERVE] GrowWild Ravishing Rosé VQA LCBO 19748, $15.95 A fruity rosé is a natural fit for this filling. Its refreshing fruit flavours temper the dish’s spice, and the wine’s lively acidity balances the richness. inspired by the lobster dumpling at Lai Wah Heen, a fancy dim sum restaurant in Toronto that’s been around since 1995. Approximating their delicious filling was easy enough. Painstakingly forming the stuffed dumpling into a miniature version of a lobster, complete with little claws, maybe not so easy— I’ll leave that to them. 4 oz (115 g) uncooked shell-on lobster tail 8 oz (225 g) preservative-free scallops 1 tbsp (15 mL) cornstarch 3/4 tsp (4 mL) salt 5 tbsp (75 mL) unsalted butter, melted and cooled 2 tsp (10 mL) shaoxing (Chinese cooking wine) or medium-dry sherry (optional) 4 cloves garlic, finely chopped 1. Using a pair of kitchen shears, cut open lobster tail and remove meat. Finely chop and add to a bowl. 2. Pat scallops dry, if necessary, then finely chop. Add to bowl with lobster and sprinkle with cornstarch and salt. Toss to coat, then add butter and shaoxing if using. Stir in garlic. Refrigerate until firm, about 2 hours, before assembling dumplings. POSH SEAFOOD FILLING This filling is 100 per cent

This vegetarian filling features a lot of finely chopped vegetables. A food processor makes easy work of it, if you have one; just be careful not to over-chop— you want to leave some texture in your filling. Five-spice tofu is an Asian shop staple, but you can sub firm tofu from a regular grocery store without losing much flavour. 1 tbsp (15 mL) sesame oil 8 shiitake mushrooms, stems removed, finely chopped 2 cups (500 mL) finely chopped Napa cabbage 1 cup (250 mL) julienned carrots 2 tsp (10 mL) salt 2 green onions, finely chopped 1 clove garlic, finely chopped 1 tsp (5 mL) finely grated ginger 1. Heat oil in a large skillet over medium heat. Fry mushrooms, cabbage, carrot and salt until mixture is dry and vegetables are tender, 8 to 10 minutes. 1 tbsp (15 mL) cornstarch 4 oz (115 g) five-spice tofu, finely chopped

Fills about 5 dozen dumplings

Makes about 1/3 cup (80 mL)

Fills about 4 dozen dumplings

238 FOOD & DRINK HOLIDAY 2022

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