I have only done this recipe once in my lifetime. It is one of the hardest recipes in my collection, but it's a good appetizer to impress the guests with. There is a reason why this dish is expensive at a restaurant. Give yourself a few hours for the prep work on this recipe, plus another hour for frying.
Depending on how large you make the taro balls, this recipe yields about 18-24 taro balls.
Filling Ingredients
1/2 lb. ground pork
3 shitake mushrooms, finely chopped
1 tsp. rice wine
2 tbsp. vegetable oil (for frying)
1 lb. peeled taro (can be bought from an Asian supermarket)
Seasoning
1/4 tsp. pepper
1 tbsp. light soy sauce
1 tsp. sesame oil
1 slice ginger, minced
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
Cornstarch or potato starch
Enough vegetable oil for deep frying
Directions
1. Heat 2 tbsp. oil in frying pan. Add ginger and garlic and stir until lightly browned. Add ground pork and fry until lightly browned. Add remainder of filling ingredients and seasoning. Stir-fry until combined. Remove from heat and set aside to cool.
2. Cut taro root into 1"-2" sized chunks. Put in pot and with enough water to cover the taro. Boil until taro is soft, about 40 minutes. Remove from heat and drain (you may reserve the liquid the taro boiled in to make a sweet dessert soup).
3. In a large bowl, mash the taro into a paste. Add salt and sugar. Mix well. Add cornstarch (or flour) until the mixture is smooth and workable. It will be sticky regardless of how much you try to fight with it.
4. Use a tablespoon to scoop out the taro paste onto your hand. I'd suggest putting a bit of flour in your hand first. Flatten the taro paste into a circular mass, enough to accommodate about 1 tsp. of the filling. It will look a lot like mashed potatoes.
5. Fold and pinch the edges together to form a ball of some sort. You want it in such a way so that none of the filling is showing. Set aside and work through the remainder of the taro paste and filling.
6. You may lightly coat each ball with some flour or cornstarch to keep it from sticking to the plate, your fingers, or other taro balls. It may or may not work depending on how much moisture is in your taro paste.
7. Heat frying oil on medium heat. Deep fry taro balls until golden brown. Remove taro balls from oil and let drain on paper towels. Serve hot.
8. Taro balls can be reheated by frying in fairly hot oil for about 30-45 seconds.
This recipe does come from a Chinese cuisine cookbook called China the Beautiful cookbook.
Basic Wontons
This is a family recipe and can be used as a soup, an appetizer, or as an entire meal. Where my parents learned it, I don’t know. But I do know that I have been using this recipe and variants of it for the past N or so years. The recipe originally calls for ground pork; this one is modified so that it can accommodate ground turkey (which fries drier than pork).
Ingredients:
1 pkg. Gyoza skins (round or square)
1/2 c. minced fresh chives (optional)
1 lb. ground turkey (or pork)
1 pkg. chopped spinach
2 tbsp. kelp granules (optional)
1 tbsp. sesame oil
1 1/2 tbsp. lite soy sauce (or regular, if you like salt)
1/4 c. chicken broth or water (omit if using pork)
Oil for frying (grape seed or canola works best)
1. In a large bowl, mix turkey, spinach, and chives until well mixed. Add sesame oil, soy sauce, and kelp granules. Mix. Add chicken broth until the mixture looks a little mushy, but not runny. If there is too much liquid in the mix, they won’t hold up well when you fry the wontons.
2. Take one Gyoza skin and place a teaspoon of the mixture in the center. Moisten half the edge of the skin on one side with water. Fold in half. At this stage, you don’t need to worry about aesthetics or style. Repeat until you have enough to cover the area of a frying pan; or until there is no more mix or skins.
Frying method:
Ideally, you’d want to place them in a non-stick frying pan or use a cast iron pan; actually any frying pan with a lid that covers the entire pan will work just as well. About 1 to 2 tablespoons of oil should be enough per batch. Spread the oil so it evenly covers the pan. Heat pan on a medium setting. When the bottom of the wontons are brown, turn wontons over. Cover with lid. Wait a few moments. Add about 1/8 cup water or less to wontons. Cover with lid. When all the water has either evaporated or absorbed, they’re done! Total cook time should be no more than 6 minutes on a medium heat setting.
Soup method:
When the soup comes to a boil, drop prepared wontons in. Simmer until the wontons float to the surface. Add 1/2 cup cold water, then bring up to boil again. Voila! Soup is done.
Dipping sauce:
Basic sauce that tastes good can be as simple as just vinegar; or vinegar and soy sauce. Equal parts of vinegar to soy sauce. Everything else (kelp, ginger, scallions) are in whatever quantity you want.
#1: rice vinegar, balsamic vinegar, soy sauce, kelp granules
#2: balsamic vinegar, soy sauce, minced ginger
#3: apple cider vinegar, soy sauce, finely sliced scallions
End notes:
Gyoza (Japanese) or wonton (Chinese) skins can be picked up in the refrigerated section of any supermarket. Kelp granules from the Whole Foods market or similar health food store.
Ingredients:
1 pkg. Gyoza skins (round or square)
1/2 c. minced fresh chives (optional)
1 lb. ground turkey (or pork)
1 pkg. chopped spinach
2 tbsp. kelp granules (optional)
1 tbsp. sesame oil
1 1/2 tbsp. lite soy sauce (or regular, if you like salt)
1/4 c. chicken broth or water (omit if using pork)
Oil for frying (grape seed or canola works best)
1. In a large bowl, mix turkey, spinach, and chives until well mixed. Add sesame oil, soy sauce, and kelp granules. Mix. Add chicken broth until the mixture looks a little mushy, but not runny. If there is too much liquid in the mix, they won’t hold up well when you fry the wontons.
2. Take one Gyoza skin and place a teaspoon of the mixture in the center. Moisten half the edge of the skin on one side with water. Fold in half. At this stage, you don’t need to worry about aesthetics or style. Repeat until you have enough to cover the area of a frying pan; or until there is no more mix or skins.
Frying method:
Ideally, you’d want to place them in a non-stick frying pan or use a cast iron pan; actually any frying pan with a lid that covers the entire pan will work just as well. About 1 to 2 tablespoons of oil should be enough per batch. Spread the oil so it evenly covers the pan. Heat pan on a medium setting. When the bottom of the wontons are brown, turn wontons over. Cover with lid. Wait a few moments. Add about 1/8 cup water or less to wontons. Cover with lid. When all the water has either evaporated or absorbed, they’re done! Total cook time should be no more than 6 minutes on a medium heat setting.
Soup method:
When the soup comes to a boil, drop prepared wontons in. Simmer until the wontons float to the surface. Add 1/2 cup cold water, then bring up to boil again. Voila! Soup is done.
Dipping sauce:
Basic sauce that tastes good can be as simple as just vinegar; or vinegar and soy sauce. Equal parts of vinegar to soy sauce. Everything else (kelp, ginger, scallions) are in whatever quantity you want.
#1: rice vinegar, balsamic vinegar, soy sauce, kelp granules
#2: balsamic vinegar, soy sauce, minced ginger
#3: apple cider vinegar, soy sauce, finely sliced scallions
End notes:
Gyoza (Japanese) or wonton (Chinese) skins can be picked up in the refrigerated section of any supermarket. Kelp granules from the Whole Foods market or similar health food store.
Pesto-Tomato Clams
Clams are my favorite seafood and I rarely hesitate to order it off the menu when they're in season. If I were to be responsible for wiping out a species, it'd be the clam. They're so tasty!!
Pesto:
2 large garlic cloves, crushed
2 oz. Parmigiano-Romano cheese, coarsely grated
1 tsp. salt
1/2 tsp. pepper
3 c. loosely packed basil leaves
1/2 c. virgin olive oil
Food processor: all pesto ingredients, with oil last to blend.
Clams:
2 lbs. littleneck clams
1 c. dry white wine (or 1/2 c. broth and 1/4 c. rice wine)
3 garlic cloves minced
1/4 tsp. crushed red pepper
2-3 red tomatoes, diced
1 c. pesto
1. Bring wine, garlic, and crushed red pepper to boil. Add clams.
2. Cook until clams open. Transfer clams only to 4 large bowls.
3. Stir tomatoes and pesto in pan and bring to a simmer.
4. Ladle pesto broth over clams and serve.
Pesto:
2 large garlic cloves, crushed
2 oz. Parmigiano-Romano cheese, coarsely grated
1 tsp. salt
1/2 tsp. pepper
3 c. loosely packed basil leaves
1/2 c. virgin olive oil
Food processor: all pesto ingredients, with oil last to blend.
Clams:
2 lbs. littleneck clams
1 c. dry white wine (or 1/2 c. broth and 1/4 c. rice wine)
3 garlic cloves minced
1/4 tsp. crushed red pepper
2-3 red tomatoes, diced
1 c. pesto
1. Bring wine, garlic, and crushed red pepper to boil. Add clams.
2. Cook until clams open. Transfer clams only to 4 large bowls.
3. Stir tomatoes and pesto in pan and bring to a simmer.
4. Ladle pesto broth over clams and serve.
New England Clam Chowder
I have only made this once, and have yet to procure enough fresh in-season clams to try this again. While this recipe makes quite a large batch of soup, it was entirely devoured the same weekend it was made by three ravenous adults.
1/2 brown onion, diced
2 cloves garlic, chopped
1 tbsp clarified butter or EVO oil
1/2 c. celery, chopped
1 tsp dried thyme
1/4 c. unbleached white flour
3 c. water
1 1/2 c. rose potatoes, peeled, cubed
2 c. half 'n' half
2 pounds fresh clams
1-2 slices fresh ginger, thinly sliced
2 tbsp white wine
1/8 tsp cayenne pepper
1/4 tsp freshly ground black pepper
One 16-oz can chopped clams (wash and pick out the shells before adding to soup)
1 c. white wine
freshly chopped parsley (optional)
/soup base/
1. Put onion, garlic, and clarified butter in a large heavy pot. Sauté on low heat for 2 minutes.
2. Add celery and thyme. Cook for 3 minutes, stirring occasionally. Sprinkle flour on top of vegetables.
3. Pour the water in slowly and use a whisk to breakup the chunks of flour.
4. Add potatoes and turn heat to medium-high until mixture comes to a boil. Turn down the heat after 10 minutes.
5. Add half 'n' half and simmer covered for 20 minutes, or until potatoes are tender.
/the clams/
1. Soak clams in cold water until ready to use.
2. Scrub the shells clean before steaming.
3. Put clams, sliced ginger, and two tablespoons white wine in a separate lidded pot
4. Steam until shells open, about 10 minutes.
5. Reserve cooking liquid, strain and add to soup base.
6. Remove clams from shells, setting aside a few to garnish each bowl.
/the aftermath/
1. Add clam meat to soup base
2. Add cayenne pepper and freshly ground black pepper
3. Add chopped clams
4. Add white wine
5. Simmer to combine flavors.
6. Serve with reserved clams and/or freshly chopped parsley as garnish.
1/2 brown onion, diced
2 cloves garlic, chopped
1 tbsp clarified butter or EVO oil
1/2 c. celery, chopped
1 tsp dried thyme
1/4 c. unbleached white flour
3 c. water
1 1/2 c. rose potatoes, peeled, cubed
2 c. half 'n' half
2 pounds fresh clams
1-2 slices fresh ginger, thinly sliced
2 tbsp white wine
1/8 tsp cayenne pepper
1/4 tsp freshly ground black pepper
One 16-oz can chopped clams (wash and pick out the shells before adding to soup)
1 c. white wine
freshly chopped parsley (optional)
/soup base/
1. Put onion, garlic, and clarified butter in a large heavy pot. Sauté on low heat for 2 minutes.
2. Add celery and thyme. Cook for 3 minutes, stirring occasionally. Sprinkle flour on top of vegetables.
3. Pour the water in slowly and use a whisk to breakup the chunks of flour.
4. Add potatoes and turn heat to medium-high until mixture comes to a boil. Turn down the heat after 10 minutes.
5. Add half 'n' half and simmer covered for 20 minutes, or until potatoes are tender.
/the clams/
1. Soak clams in cold water until ready to use.
2. Scrub the shells clean before steaming.
3. Put clams, sliced ginger, and two tablespoons white wine in a separate lidded pot
4. Steam until shells open, about 10 minutes.
5. Reserve cooking liquid, strain and add to soup base.
6. Remove clams from shells, setting aside a few to garnish each bowl.
/the aftermath/
1. Add clam meat to soup base
2. Add cayenne pepper and freshly ground black pepper
3. Add chopped clams
4. Add white wine
5. Simmer to combine flavors.
6. Serve with reserved clams and/or freshly chopped parsley as garnish.
Bai-zhan gi (white cut chicken)
This is a generational recipe, one passed down in my family. I've added the thermometer step because prodding the chicken with a knife to see if it still bleeds is an inefficient way to check if the chicken is thoroughly cooked.
One whole fresh chicken
Fresh ginger slices, julienned
A pot large enough to boil a whole chicken
1. Bring pot of water to boil. Add ginger.
2. Place chicken in pot, breast-side down.
3. Cook on medium heat 20 minutes with cover on pot.
4. Turn off heat. Let chicken cook for 20 minutes.
5. Meat thermometer should read 160-180 degrees F. Do not overcook chicken.
6. Remove chicken from pot and let cool. Carve. Chill.
7. Serve with spicy dipping sauce.
Reserve the cooking liquid as a soup base. This is enough stock for 10-12 servings.
One whole fresh chicken
Fresh ginger slices, julienned
A pot large enough to boil a whole chicken
1. Bring pot of water to boil. Add ginger.
2. Place chicken in pot, breast-side down.
3. Cook on medium heat 20 minutes with cover on pot.
4. Turn off heat. Let chicken cook for 20 minutes.
5. Meat thermometer should read 160-180 degrees F. Do not overcook chicken.
6. Remove chicken from pot and let cool. Carve. Chill.
7. Serve with spicy dipping sauce.
Reserve the cooking liquid as a soup base. This is enough stock for 10-12 servings.
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