April 9, 2020
Everyone loves a dumpling. The tasty little packages made by Ray Ma and her husband Chris of Honest Dumplings in Edmonton embody their business philosophy — living an honest life, with an appreciation for good food.
There are no additives or preservatives in Ray and Chris’ Chinese-style dumplings; the dough is always made from scratch, coloured using beets, carrots, and cabbage.
They’ve made over 50 different fillings, but have a few in regular rotation, including the popular General Tso's Chicken and vegan Kung Pao Tofu.
They come frozen, loosely packed so you can quickly cook as many as you need—and there are cooking instructions tucked right into the bag. Steam them, or cook them potsticker-style by sitting them upright, straight from the freezer, in a hot skillet with a drizzle of oil; add a splash of water or stock, cover and let them cook through. To serve, mix up a quick dipping sauce by spiking soy sauce with rice vinegar, sesame oil and Sriracha, or whisk up some simple peanut sauce.
Peanut sauce is quick to stir together and keeps well in the fridge for at least a week—it’s a great way to use up the end of the peanut butter jar, stirring everything together or shaking it up right in the jar.
1/3 cup peanut butter
2 Tbsp rice vinegar or lime juice
1 Tbsp soy sauce
1 Tbsp brown sugar or honey
1 garlic clove, finely crushed
1 tsp grated ginger
pinch red chili flakes or a squirt of Sriracha
In a small bowl, stir together the peanut butter, vinegar, soy sauce, brown sugar, garlic, ginger and chili flakes. (If the peanut butter is too thick, warm it for about 20 seconds in the microwave.) Add 2-4 Tbsp hot water and stir until you have the consistency you like. Makes about 1/2 cup.
Sometimes it’s the finishing touch that makes all the difference to a dish—an extra sprinkle or drizzle can add texture and balance flavours.
The arrival of barbecue season—when days finally stretch longer and stay warm enough to cook and eat outdoors—brings all kinds of new culinary possibilities.
There has been a whole lot of baking going on in recent weeks, from sourdough to cinnamon buns.