LCBO Food & Drink Holiday 2025

simmer. Cook, stirring occasionally at beginning and more frequently near end, until thick and deep red, about 1 hour. Remove from heat and discard spice bag. Cool completely, stirring occasionally to diffuse heat. 3. Transfer cooled chutney to a 3-cup (750-mL) glass jar. Cover and refrigerate up to 1 month or freeze up to 6 months. 4. For the thumbprints, mix flour, cheeses, rose mary and salt in a medium-size bowl until evenly combined. Set aside. 5. In a stand mixer fitted with paddle, beat butter and sugar on medium-high speed until smooth, stopping to scrape down bowl and paddle, about 11/2 minutes. Reduce speed to medium. Add egg yolks and mix until combined, stopping to scrape down bowl. With machine on low, gradually add flour mixture and mix until it comes together as a dough, stopping to scrape bowl. Do not overmix! Stop machine and gently work any dry bits into dough. 6. Place rack in centre of oven. Preheat to 350°F (177°C). Line two baking sheets with parchment paper. 7. Working six at a time, roll 1-tbsp (15-mL) portions (if you have a scale, it’s 18 g) of dough into balls. Place on prepared sheet. Flatten with pad of thumb to form a 11/2-inch (4-cm) disc with a 3/4-inch- (2-cm-) wide well. Pinch together any cracks on sides. Arrange on sheet, 1 inch (2.5 cm) apart. When you have 18, bake on middle rack until they’re just starting to brown on tops and golden brown on bottoms, 20 to 22 minutes. Remove from oven. Cool a few minutes then gently re-press indentations. Cool completely. 8. While first tray is baking, form remaining dough on second tray, you should get around 17. Cover and refrigerate while first tray is baking. When first tray is out, bake second tray. Transfer cooled thumbprints to an airtight container and store at room temperature for up to 1 week. 9. When ready to serve, bring about 3/4 cup (175 mL) tomato chutney to room temperature. Fill each cookie with about 1 tsp (5 mL) chutney. (Unlike most sweet thumbprints, the filling will be piled high.) Garnish with Parmigiano shavings, if using. Serve immediately.

2. For the dumplings, combine all ingredients except rice paper and canola oil in a large mixing bowl. Mix with your hands until evenly distributed. Transfer to an airtight container and refrigerate up to 1 day. 3. To form the dumplings, bring a kettle of water to a boil (this will be used to top up the soaking water to keep it warm). Line a large, shallow air tight container with parchment. Rinse a clean, small kitchen towel with water and squeeze dry. Lay out on work surface. Pour about 3 inches (8 cm) of hot water into a medium-size mixing bowl. 4. Transfer dumpling filling to a disposable piping bag. Tie ends with a twist tie and cut a 1/2‑inch (1-cm) hole at tip. 5. Working one at a time, soak a rice paper wrap in hot water until slightly softened, 15 to 20 seconds. Carefully transfer to towel. Let sit until water is absorbed and paper is soft enough to eat, 20 to 25 seconds. About 11/2 inches (4 cm) from bottom, pipe a horizontal line of filling 4 inches (10 cm) long and 1/2 inch (1 cm) wide. Roll bottom around filling and roll away from you to form a skinny tube. With scissors, cut off and discard about 1/2 inch (1 cm) from one end. Pinch cut end and roll in on itself to form a twist, pressing end to seal. Place in container. Repeat, topping up with water from kettle as necessary to keep warm, until filling is used up. Continue pinching and sealing ends as they sit in container. Save rest of rice paper wraps for another use. Cover and refrigerate dumplings for up to 4 hours. 6. When ready to serve, transfer dip to a small bowl. Heat 1/4 cup (60 mL) water and 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-high heat. When it comes to a boil, add half of dumplings, cover and reduce heat to maintain a gentle simmer. Steam for 3 minutes. Remove lid and raise heat to medium-high. When excess water has evaporated, cook dumplings until lightly browned and they reach an internal temperature of 165°F (74°C), about 11/2 minutes per side. (If any dumplings unravel, reroll and secure with a toothpick.) Transfer to a serving platter and cover loosely with foil. 7. Repeat process with another 1/3 cup (80 mL) water, remaining oil and dumplings. Garnish with sesame seeds and green onion and serve with dip on side.

RICE PAPER DUMPLING TWISTS WITH SESAME-SOY DIP

These unique dumplings use rice paper as the wrappings, which are rolled into thin cigars then formed into plump twists. (This clever idea comes from @KloPoKitchen_.) The poultry stuffed parcels are cooked like potstickers and served with a sesame-soy dip. Smaller rice paper wraps are less common, but you can find them under Rose Brand at many Asian supermarkets. SESAME-SOY DIP 6 tbsp (90 mL) soy sauce 1/4 cup (60 mL) water 1 tbsp (15 mL) Chinkiang or regular rice vinegar 1 tbsp (15 mL) toasted sesame oil 2 tsp (10 mL) honey DUMPLINGS 1/2 lb (225 g) ground chicken or turkey, dark meat only 2 tbsp (30 mL) thinly sliced green onions, green part only 1/2 clove garlic, grated on rasp 1 tsp (5 mL) finely grated ginger 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) Shaoxing cooking wine 1/4 tsp (1 mL) salt 1 pkg (400 g) small (16 cm), round rice paper wraps 2 tbsp (30 mL) canola oil, divided

Black sesame seeds and green onion julienne to garnish (optional)

1. For the dip, whisk all ingredients in a mixing bowl until honey is dissolved. Transfer to an air tight container. Refrigerate up to 1 month. Bring to room temperature before serving.

Makes about 35 thumbprints

Makes about 28 dumplings

157

HOLIDAY 2025 ————————