not hesitate once during this undertaking. Ming Tsai is one of R.D. favorite chefs, and we were luck enough to eat at his restaurant Blue Ginger and meet Ming.The day started very early with a trip to the grocery... thank goodness Shaw's had everything needed (it normally doesn't). R.D. likes to start out by reading the recipe several hundred times, this is a tediousness part of R.D.'s technique, but works well for him.
First came the filling, R.D. had to make the Fuji Apple Chutney which would be combined later to the pork. This took quite a while, all the apples had to be peeled, cored and chopped. Once done it was added to the pork with only a few other ingredients. I did help fill the dumplings, but once done we had a ton for the freezer and 40 to bring to the birthday party.
Now for the hard part... sauteing/steaming. R.D. knew this would be the tricky part, but he quickly mastered it. The recipe calls for leaveing the dumplings in the pan to crisp a second time. We decided to do this at the party, which worked out great and the relatives got to see R.D. in action. Everyone was very impressed, and the hostess actually gave R.D the additional task of watching other items on the stove.
The party was a hit and so were the pot stickers, they were gone in less than 20 minutes, and R.D. left the crowd wanting more.
June 21, 2008
2 comments:
Nice start!
I love hearing about my favorite people! RD has focus and execution.
Mama Dove has description and storyline. You are two pees in a pod - both delegent, both with a finished poduct. Although RD will have the open credit for his product because its so tasty and satisfing, Mama Dovie's product is also satisfing - to the heart.
Congratulation to RD for your hard work. I am proud of you. Wonderful family support. Thank you. Love, GJ
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