It's that time again: Is My Blog Burning? that is. This month's theme, hosted by the creative A La Cuisine!, is tasteTea, meaning any dish, either a food or a drink, that involves tea and is tasty. I was thinking of coming up with my own interesting Ice Tea recipe, but I really wanted to try cooking with tea. I also didn't really want to make a dessert since I often have bad luck with baking. This of course led me on a hunt through all my cookbooks searching for a recipe that used tea.
Unfortunately, my search only turned up some tips on brewing the perfect cuppa. After browsing around on the internet for some time, I kept getting routed back to a cookbook called Eat Tea, so I decided to head over to Barnes & Noble to check it out. To make a long story short, I bought it.
After poring through all the recipes, I decided on the Green Tea Dumplings, especially as I've been on an Asian food kick lately. I followed the recipe more or less, substituting turkey for pork in the filling because I wanted to share them with Mom who doesn't eat mammals. I also kept the fillings in the fridge overnight where the flavors combined and deepened. And they tasted even better fried.
Green Tea Dumplings
2 1/4 cups Hot Water
1 tablespoon finely ground Green Tea Leaves (easiest in a coffee grinder or mortar and pestle)
1 tablespoon Brown Sugar
2 pounds Flour
1 1/2 pounds ground Turkey (or Pork)
1 head Napa Cabbage, cored and finely chopped
1 Egg, beaten
3 Shallots, finely chopped
2 tablespoons Green Tea Leaves
2 tablespoons Ginger, minced
Salt and Pepper
1/2 cup Soy Sauce
2 tablespoons Sesame Oil
For the Dough: Combine Water, Tea, Brown Sugar and Flour in a blender and mix into a ball of smooth dough. Place in a bowl, cover and let rest 30 minutes.
For the filling: While the dough is resting, mix together the Turkey, Napa Cabbage, Egg, Shallots, Tea, Ginger, Salt and Pepper, Soy Sauce and Sesame Oil in another bowl. Cook a small amount in a skillet to check the seasonings.
Cut the dough into small pieces and roll it out into circles on a floured board. Be sure to roll it out very thinly or else you will end up with monster-sized doughy dumplings (which can be very good as well).
Place 1 heaping tablespoon of Filling on the dough and fold it up, crimping the edges.
Boil the dumplings in salted water for 8 minutes, the drain on paper towels. If you like, heat the oil in a skillet and fry the dumplings on both sides. Serve with Dipping Sauce. Makes about 50 dumplings.