Wednesday, May 13, 2009

Haram Comfort Fest with Chinese Dumplings

Before I give you the recipe, I wish to point out that Seanymph, whose shining visage is on the left hand side of the page, has some truly delightful recipes on her blog, and I urge you to go there after reading this and drool. Her minestrone makes me hungry after the smoked pit beef sandwich I had at Root's farmer's market today....yeah, that good.

Last night, struggling with leftover ideas, I asked the youngest fartling what she wanted for dinner. Since Tyler Florence was making the Ultimate Chicken and Dumplings, and that sounded my-tee tasty, I asked her if she would fancy that.


Dumplings, yes...but they had to be Chinese style.

This was what I came up with:

Chinese Pork and Spinach Soup with Dumplings

And was it a hit! So I thought I would share it with you.

Ingredients:

2 lbs pork chops bone in
1 bag frozen pot stickers or Chinese dumplings
1 tablespoon crushed ginger
3 cloves crushed garlic
1 tablespoon chinese five spice seasoning
1 teaspoon roasted sesame oil
salt and pepper to season
32 oz Chicken stock
1 bok choy, chopped
1 bag of cleaned spinach
1 small jar of hoisin sauce
chopped scallions to garnish

In a large stock pot, heat a tablespoon of vegetable oil over medium high heat. Add the meat. Sear til browned on each side. Brown a few at a time, so as not to steam them, and then remove.

LOWER HEAT! Add garlic and ginger and saute. Add stock to lift off the crust on the bottom of the pot and add back the meat.

When the liquid comes to a slight boil, reduce heat to medium low, cover and cook for one hour, until the meat begins to fall off the bone. Remove chops from the pot and set aside.

Use entire jar and whisk into the broth. Add seasonings, including five spice and roasted sesame oil and stir well.

Add spinach and bok choy.

Pick meat off the bones and add back to the pot.

Add dumplings or pot stickers and cook til heated through. This soup is more like a stew than a soup, and the dumplings thicken the stock up a bit.

Add scallions and serve.



You may substitute many things in this soup, including tofu for pork, or noodles instead of dumplings, as in the picture above. It was a fly by the seat of my pants moment, and it turned out deliciously well.

As I told Seanymph: Aaah. Soup, the ultimate comforter, after the Holy Ghost hisself.

Now for some fun news. I have a new blog, in addition to this one:

The Blasphemous Blog. I won't say what it's about here, you'll just have to go there and read it for yourselves. Have fun. Forward any and all death threats to kafirtiti AT Gmail DOT com.