Bon Appetit- Fall 2018 All Things Stuffed Party Recipes

VOL 1.0

DECEMBER 2018

bon appetit All Things Stuffed Party!

5

We discover the recipes and techniques behind some of Asia's most beloved stuffed and rolled dishes

Cooking Lessons of Favorite Recipes by the Asian Network at Yale Ohagi Mochi, Botamochi, Daifuku Mochi, Aloo Chop, Jiaozi Dumplings, and Saragli/Sarığı Burma

Chefs & Organizers Extraordinaire We are thankful to the following Asian Network at Yale steering committee members for organizing and conceptualizing this celebration of culinary Asian cultures to Yale. Also, we appreciate the chefs who share their talents and help us to learn, fold, fry, or steam all things stuffed.

Annie Lin Emily Chew Frances Osugi Naureen Rashid Christina Andriotis

Bon Appetit!

Potatoes are the star of this Bengali snack, Aloo Chop

ALL THINGS STUFFED PARTY

recipes Lemon instantly spruce up your rolled baklava with their fresh tangy flavor and distinct smell.

Saragli/Sarığı Burma is a delightfully sweet and easy treat to make!

Saragli/ Sarığı Burma (Rolled Baklava)

DIRECTIONS

For syrup In a pot, add the sugar, water, cinnamon stick, honey, cloves and slices of lemon

INGREDIENTS

rind. Place pot over medium heat. In about 2-3 minutes, as soon as the sugar melts, remove pot from heat. Add the lemon juice, stir and set aside to cool in a

500 g granulated sugar

heat proof bowl.

300 g water

For saragli

4 cloves, whole

Melt the butter in a saucepan over low heat. In a food processor, grind the walnuts,

1 cinnamon stick

almonds, pistachios, cinnamon and cloves together. You don’t want to finely grind

50 g honey (preferably Greek )

them but you don’t want to have large pieces because they will rip through the

rind from 1 lemon 1 tablespoon lemon juice 400 g butter 100 g walnuts 100 g almonds

phyllo dough. Transfer the filling to a bowl. Preheat the oven to 320* F. Spread out the phyllo dough on a clean working surface. Lay one sheet of phyllo dough separately on your working surface. Drizzle with melted butter, making sure not to let the brush directly touch the phyllo. Cover with another sheet of phyllo and drizzle with butter. Spread a handful of the filling over the entire surface.

Place two wooden skewers in the middle of the phyllo and roll the smaller side

100 g pistachio nuts

towards the middle, leaving an empty space at the edge. Do not roll too tight and

1 teaspoon ground cinnamon

gently press the ends together towards the middle with your hands, creating folds

½ teaspoon ground cloves

in the phyllo and remove the sticks. Brush a 30x40 cm baking pan with butter and

2 packages phyllo dough (900 g)

add the sargli. Drizzle with butter immediately and repeat the same process until

pistachio nuts, ground, for serving

the baking pan is full of saragli rolls. When the pan is full, drizzle any leftover butter over the sargli rolls.

Bake for 70-90 minutes.

When ready, remove from oven and immediately pour the cool syrup over the scorching hot saragli rolls. Allow them to soak up the syrup for 30 minutes.

Sprinkle with ground pistachio nuts and serve.

Link to the recipe and check out the video for cooking instructions: https://akispetretzikis.com/en/categories/siropiasta/saragli-thessalonikis

Flavor is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

Of the three chemical senses, smell is the main determinant of a food item's flavor. The wonderful mix of cloves, honey, cinnamon, lemon, and butter, leaves a mouth watering impression from the moment the saragli bakes in the oven.

Behind the Dessert Story

Saragli (in Greek), Sarığı Burma (in Turkish), or simply rolled baklava is a less complicated and relatively lighter version of the traditional baklava.

Rolled baklava can be found throughout the Balkans, Middle East, Armenia, and Central Asia. A lovely combination of crunchy sheets of phyllo, sweet syrup, spices, nuts, and butter!

Baklava is a dessert, but to my family and in particular my Yiayia (grandmother in Greek), it was only Saragli. Unlike the triangular pieces of the sweet confection, her version — which has roots in her native Asia Minor (present day Turkey)— is made into cylinder-shaped rolls of phyllo dough. "It's much lighter and uses less phyllo," Yiayia Demetra would Pistachios, Walnuts, and Almonds - why choose one when you can stuff them all in this baklava

always tell me.

Ohagi Mochi or botamochi (stuffed rice balls)

DIRECTIONS 1. Make the Rice- Unlike sushi, which is made with rice seasoned with rice vinegar and sugar, the rice for onigiri is simply cooked sushi rice. Although a rice cooker is typically used, you don't need one. Simply rinse the rice, then cook it at a 1:1 ratio of rice to water. (The key here is to use warm rice; it will be difficult to form the balls with cold rice.) Once the rice is cooked, you can either leave it plain, or mix in chopped herbs, such as scallions, parsley, or cilantro; seasonings like sesame seeds, furikake, or spices; or finely chopped steamed vegetables or meats.

2. Prepare the Filling- Although onigiri is occasionally eaten plain, it is usually stuffed with a filling. Ideally you want to choose something very flavorful, since onigiri is a handheld snack, often eaten on the go, and generally not served with a

INGREDIENTS

dipping sauce. Salmon onigiri is classic; you can use freshly cooked and flaked salmon or flaked canned salmon. Chopped roasted meats, such as broiled fish or

1 teaspoon salt

roast chicken, will also work. Other traditional ingredients include seaweed salad,

1 cup warm cooked rice

minced vegetables, and pickled plum.

4 teaspoons cooked flaked fresh salmon or flaked canned salmon 2 sheets yakinori, halved bowl of shallow salted water- dissolve 1 tsp. salt in 1 cup water

3. Gather the Remaining Ingredients and Tools- Along with the rice and filling, you will also need a bowl of shallow salted water. To make, dissolve 1 tsp. salt in 1 cup water.

4. Form the Rice Balls- Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle. Onigiri can also be shaped into balls, tubes, or ovals

crab salad

5. Stuff the Rice Balls- Once you've shaped the rice, use your thumb to create an

tuna

indentation in the center. Place a teaspoonful of the filling in the center, then wet

pickled plums

your hands again lightly, and pat the rice over the filling to cover it.

JAPANESE AUTUMN/SPRING RICE BALLS

6. Wrap the Rice Balls- When the filling has been covered, it's time to wrap the onigiri. The classic method is to use nori wrappers. Using dry hands, lay the rice ball on top of the nori, leaving the tip hanging over the edge. Fold the bottom up, pinching in at the sides, then Fold the edges over, wetting the nori to seal it. For a simpler wrap, you can cut strips of the nori to wrap around the rice balls. You can also leave the rice balls unadorned, or roll them in sesame seeds or furikake.

Daifuku mochi (stuffed mochi)

DIRECTIONS Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.

INGREDIENTS

Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally,

1 cup/200 grams dried azuki beans ¾ cup/150 grams sugar

¼ teaspoon salt Potato starch, for dusting

until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.

Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a

1 cup/150 g mochiko flour (also known as

large circle; set aside. In a bowl, whisk together the mochiko flour and 1

sweet rice flour or glutinous rice flour)

1/3 cup/300 milliliters water until smooth. Pour mixture through a

¾ cup/150 grams sugar

mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.

A JAPANESE TREAT THAT’S ALL ABOUT TEXTURE

Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchmentlined baking sheet with the seam on the bottom.

Aloo Chop INGREDIENTS 5-6 Idaho potatoes

DIRECTIONS 1. Cover potatoes with water in a medium saucepan. Bring to a boil and cook until potatoes are completely tender, about 15 minutes.

Drain, peel, and mash the potatoes. Season with ½ tsp ground cumin, ½ tsp coriander powder, ¼ tsp red chili powder, ¼ tsp ground black

2 lbs. ground beef

pepper, and 1 tsp salt.

1 tsp ginger paste

2. While potatoes cook, heat 1 ½ tablespoon oil in medium saucepan

½ tsp garlic paste

over medium heat until simmering. Add chopped onions and cook, stirring occasionally, until lightly softened, about 2 minutes. Add

2 tsp salt 3 tsp “Keema Shaan Masala” (can find at your local South Asian store) ½ tsp ground cumin ½ tsp coriander powder ¼ tsp red chili powder

ground beef. Stir in 3 tsp “Keema Shaan Masala,” 1 tsp salt, 1 tsp ginger paste, and ½ garlic paste. Cook, stirring frequently, until meat is coated in spice mixture and cooked through. Mix in chopped cilantro.

Once done cooking, transfer contents to a bowl.

3. Shape the mashed potatoes into small rounds. Lift one round onto the palm of your hand and make a shallow indentation in the center.

¼ tsp ground black pepper

Add 1 tsp of the meat filling. Gently fold the sides of the potatoes over

Cooking oil

the mince filling until it is completely covered. Gently flatten into a

2 small onions, finely chopped

disk. Repeat with remaining potatoes and filling.

Chopped fresh cilantro

4. Dip each chop into the whisked egg and dredge in breadcrumbs,

2 eggs, beaten

then transfer to a clean large plate. Heat oil in a medium non-stick

2 cups fine breadcrumbs

SCRUMPTIOUS SNACK & POPULAR IN BANGLADESH

skillet over medium-high heat until simmering. Slide the aloo chops gently into the oil and fry on each side until lightly golden brown, about 1 minute on each side. Drain on paper towel-lined plate and serve.

Jiaozi Dumplings

DIRECTIONS 1. To make the filling: Coarsely chop the cabbage, and then transfer it to a food processor. Pulse until the cabbage is finely chopped but not puréed. (Alternatively, very finely chop the cabbage and place in a colander. Sprinkle lightly with salt, toss to combine, and let sit for 10 minutes.) Transfer the cabbage to a clean kitchen towel, roll it up, and squeeze to remove excess liquid.

INGREDIENTS 8 ounces Napa cabbage (about 1/4 head), plus extra leaves for lining if steaming

2. Transfer the cabbage to a large bowl. Add the pork, scallions, garlic chives, garlic, ginger, soy sauce, and sesame oil and use your hands to combine; do not overwork or the filling will be tough. If you wish to taste for seasoning, poach or fry a small amount of the filling, and adjust the seasonings to your liking.

3. To fill the dumplings: Have a small bowl of water ready. Place a dumpling

8 ounces ground pork

wrapper in the flat of your hand. Place a scant tablespoon of the filling in the

1/2 bunch scallions (green and white parts), finely

center of the wrapper. Dip a finger in the water and use it to wet the edges of the

chopped

wrapper. Fold the dumpling in half to form a half-moon shape, pressing out the air

1/2 cup finely chopped garlic chives

as you seal the dumpling. If desired, use your opposite thumbs to fold a tiny pleat

1 clove garlic, finely chopped

on either side of the dumpling, then press firmly to seal the dumpling closed. Place

2 teapoons freshly grated peeled ginger 2 tablespoons soy sauce 1/2 teaspoon toasted (Asian) sesame oil 1 pound round wheat dumpling or potsticker wrappers 1/4 cup soy sauce

on a baking sheet. Repeat until all the filling is used, you will have extra wrappers.

Here are 3 different ways to cook dumplings: 1) Boil: Boiling dumplings is the most traditional way to cook them. Bring a large pot of water to a boil. Add the dumplings and simmer until they float to the surface. Then add about a cup of cold water. When the water returns to a boil, add another cup of cold water. When the dumplings float to the surface again, use a

2 tablespoons rice vinegar

slotted spoon to remove them to a platter.

1 teaspoon thinly sliced scallions, white part only

2) Steam: Pour about 2 inches of water into a wide pot or a wok and bring to a boil.

1/4 teaspoon toasted sesame seeds

1/2 teaspoon freshly ground black pepper

Arrange the dumplings in a single layer in a bamboo steamer lined with the extra Napa cabbage leaves or parchment paper. Cover the steamer, place it in the pot (don't let the water touch the dumplings), and steam on medium heat until cooked

CLASSIC CHINESE DUMPLINGS

through, about 5 minutes.

3) Pan-fry: Heat a large nonstick frying pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl it around. Add enough dumplings for a singular layer but leave enough space so that they do not touch. Add 1/4 cup of water (be careful, as it will splatter!) and immediately cover the pan. Cook on medium heat for 3 minutes, then uncover and continue to cook until all the water has evaporated and the bottoms are browned and crispy.

To make the dipping sauce: While the dumplings are boiling, steaming, or frying, combine all the sauce ingredients in a small bowl. Serve the dumplings hot, with the sauce for dipping.