Makes 24 dumplingsPrep: 20 minutesTotal: 2 hours Ingredients 2 tablespoons sichuan peppercorns, toasted 1 small zucchini, grated 1 pound ground lamb 3 scallions, finely chopped, white and green parts 2 tablespoons sherry cooking wine 1 tablespoon freshly grated ginger 1 tablespoon soy sauce 1 tablespoon kosher salt 24 panfried dumpling wrappers 2 tablespoons all-purpose flour 2 tablespoons white vinegar1 teaspoon vegetable oil Directions 1. In a small bowl, soak the peppercorns in 1/3 cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture. 2. In a medium bowl, add the lamb and slowly pour in the peppercorn-infused[…]
Chop suey, or tsap seui (杂碎), is phonetic Cantonese for “miscellaneous leftovers.” It’s a food that it as distinct as it is versatile, and a blank canvas for leftovers. This recipe is from Toronto’s Boralia, where meats like elk are often hanging around the kitchen. But you can use pretty much any meat that you happen to have laying around in your fridge, from ground beef to bacon to Chinese sausage. RECIPE: Chop Suey Croquettes Obviously, chop suey is deeply satisfying in its most authentic form, but Boralia goes a step further by breading and deep frying these rice balls like arancini and then injecting them with that classic rich, brown sauce of yesteryear. Sticklers for authenticity be damned, because these are really fucking tasty.