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I have had a life long relationship with Chinese food. Or Chinese-American food, I really should say.
For as long as I can remember, it was my family's practice to go out for Chinese every Sunday night. Sometimes it was just the four of us; sometimes my cousins or grandparents came along.
The restaurants are still clear in my mind. China Sails in Chestnut Hill was the best and most regular one for awhile. Then we moved on to South Pacific in Newton. Followed by, but not limited to, Ho Sai Gai, New Garden, Mandarin Cuisine, The Wok and Chef Chang's. There were also frequent trips into Boston's small Chinatown to eat at the grand China Pearl or some little hole-in-the-wall my father had tracked down. (My mother was somewhat wary of these spots, worried about the cleanliness of the bathroom and the mystery ingredients in the lo mein.)
The menus at each one were almost identical. Chow mein, chop suey, fried rice, General Tso's Chicken. You would think that, and the frequency of our visits, would make ordering dinner easy for a family of four.
You would be mistaken.
There were many heated arguments over Shrimp with Lobster Sauce vs. Kung Pao Shrimp, Moo Shu Beef vs. Beef with Broccoli. Sometimes it would get so bad that my father would actually leave the restaurant in a fit, until we decided.
Oh, wait, that story was supposed to be for my therapist...
Anyway, appetizer selection was more peaceful because we all agreed on Chinese barbecued spareribs and egg rolls, with a side of spicy mustard. Sometimes there were Shirley Temples served in a coconut half with a paper umbrella.
There was always hot tea, and plenty of the icy water that manages to taste better in a Chinese restaurant than anywhere else.
As I grew up, my love for Chinese food never wavered. Eat in or take out. I was insanely jealous of my friends who lived in New York and could have Chinese delivered right to their doors. I almost moved to New York simply for this reason.
Chinese food is comfort food for me, familiar and soothing.
It's also the combination of flavors that keeps me coming back. The salty, of course, but combined with the sweetness of pineapple or the sharp taste of ginger. The sizzling platter brought forth from the kitchen, inviting envious stares from other diners. The fortune cookies and pineapple chunks with toothpicks served as dessert.
My second date with my husband was at a Chinese restaurant for lunch.
The first time I introduced him to my parents was on a gorgeous spring day, at a Chinese restaurant.
And our rehearsal dinner? A multi-course Chinese banquet at Sally Ling's, which was the best of its kind twenty years ago.
Now our kids adore Chinese food too. It's a tradition to have it on Christmas eve. My youngest usually requests it for her birthday dinner. And now that my son has his driver's license, he can take himself into town and pick up a $4.99 Happy Box at China Taste, any time he wants.
You know I love all kinds of Asian food, but I haven't had much luck replicated the Chinese dishes of my childhood. I think there's a special ingredient left out of recipes (msg?) to keep us coming back for more. Or maybe it's the well-seasoned woks and oils that I lack. Whatever. I'm happy to keep the locals in business.
But I did make potstickers the other night - and man, they were good! It was a fun project with youngest kid too.
I know this isn't the authentic shape, but I couldn't get round wrappers. If you can find them, here's the way to form them.
Pork Potstickers (aka as Peking Ravioli)
adapted from The Steamy Kitchen
4 cups Napa cabbage, chopped very finely
1/2 tsp. salt
9 oz. ground pork
1 Tbsp. fresh ginger, grated
2-3 cloves garlic, minced
1 scallion, finely chopped
2 tsps. red (or dark) miso paste
1 tsp. sesame oil, plus more for cooking
1 tsp. crushed red pepper
1/4 tsp. sugar
1/4 cup fresh cilantro, finely chopped (optional)
1 pkg. wonton or dumpling wrappers, round or square
vegetable oil
Toss the chopped cabbage with the salt in a large bowl, lined with double thickness paper towel, and let it sit for 10 minutes or so. Then squeeze the cabbage firmly in the paper towels, removing as much water as possible (this will prevent your potstickers from getting soggy). Place cabbage in a large mixing bowl.
Add pork, ginger, garlic, scallion, miso paste, sesame oil, crushed red pepper, sugar and cilantro (if using). Mix everything together with your hands until all ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift from bowl, then throw it back in. Repeat several times to tenderize meat and help mixture stick together. (Helps curb aggressive tendencies too.)
Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface (cutting board) and using your finger dipped in water, wet the around the border slightly. Place a heaping teaspoon of pork filling in the center. If using square wrappers, fold one corner of wrapper diagonally across to the other. Pinch together the edges, then fold the 2 opposite corners in. Use a dab of water to seal them. Set aside until all are filled and folded.
 |
| Wrapped and ready to be cooked |
In a large skillet with a tight fitting lid, heat 2 Tbsps. vegetable oil and 1 tsp. sesame oil over medium-high heat. Carefully place as many potstickers as you can in the skillet, without them touching. Cook for 3 minutes, or until the bottom is nicely browned. While they're cooking, get 1/4 cup water.
Holding the skillet lid to shield yourself from the splattering that's about to happen, pour the water into the pan. When the splattering dies down, drizzle 1 tsp. sesame oil around the edge of the skillet. Place lid on skillet, then quickly lower heat to keep liquid just at a simmer.
After about 2 minutes, check the potstickers, by pressing gently with a spoon. The meat should feel firm, and the wrapper slightly translucent. If they're not there yet, cook another minute with the lid back on. Then remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide around.
If they don't, move the skillet off the heat and replace the lid for a moment. If you want to brown the other side, flip the potstickers over and cook about 30 seconds.
Remove from pan onto a plate lined with paper towels to absorb any extra oil.
Repeat until all have been cooked. Serve with dipping sauce.
Dipping Sauce
6 Tbsps. soy sauce
3 Tbsps. rice vinegar
1 Tbsp. grated fresh ginger
some chopped cilantro
Mix all ingredients thoroughly and serve along side potstickers.
