Karaoke cookies, fiery Sichuan oil & dumpling how-tos
Karaoke cookies, fiery Sichuan oil & dumpling how-tos
more plant-based ginger recipes for your eating pleasure (plus some kitchen music inspo in celebration of NZ Music Month)
Because ginger is the bees knees baby, one newsletter dose didn’t feel like quite enough. So today I’m bringing you an extra extra extra helping of ginger-heavy kitchen inspiration, to roundhouse kick the winter colds away. Three extras because I’m serving up three new gingerific recipes this week.
Before we get to the gingerness, I thought I’d pause for a moment to celebrate the fact that May is New Zealand Music Month. For those who have been longtime followers of the newsletter, you’ll know that in the past, each fortnight I would share my ‘kitchen music of the moment’, inspired by what I’d been frying, whipping and kneading to recently ~ some banger suggestions for you to jam to in your own kitchens. **Please comment below if you’re keen for me to bring this mack into the newsletter!!** And for me, music and food go together like ginger and pears. Cooking in itself is a music of sorts, a symphony of flavours that synchronise and layer to form a masterpiece. Both can be expressions of ourselves, of our culture, of our whakapapa. Creative identity and vehicles for emotion and love.
I’d love to know what kinds of music people tend to channel in their own kitchens. Is it a chill out space where you stir away to smooth jazz or alt indie folk? Are you beating the cream emphatically as you strut around the lino to a Tina Turner anthem? Are you crying into your literal pie with Bonnie Raitt or Lana Del Rey? Or are you all out party mode, throwing the sprinkles with Deeee-Lite or The Black Eyed Peas?
Eating Who I Want to Be is as much about cooking and food being joyful as it is about being sustainable or delicious. And for me, cooking with the speaker up, and making the kitchen a happy, positive space is so so important. We all have moments where the thought of cooking feels a little overwhelming, or the kitchen can become a little stressful. How can you make your own kitchen a part of the house you get excited about, rather than it being a room of necessity and chore? For me, music is a big part of that.
Back to New Zealand Music Month. We have some truly remarkable musicians in Aotearoa who have provided the soundtrack to our lives, and our kitchens. I love a song that's got food in its title (for those who missed it, when Good Vibes came out I actually created a food-related playlist to blast while cooking from its pages), so in celebration of NZ music, here’s a few homegrown foodie tunes to get your kitchen pumping this week.
Two of this week’s ginger recipes have essentially been fuelled by a strong desire to make some homemade chilli oil ~ which I’ve been meaning to do for the past few weeks. BTW, hot tip for the week, I strongly suggest having a jar of chilli oil on hand in your pantry at all times. The absolute best thing to add an instant flavour hit with literally zero effort. Scrambled eggs look a bit boring ~ drizzle over some chilli oil. Quick stir fry ~ toss through some chilli oil. Blanched greens need to be jazzed up as a side dish ~ toss through some chilli oil. Pizza needs more pizzazz ~ you guessed it, chilli oil. So today I’ve got all you subscribers covered, free or paid, with a ginger-heavy chilli oil that will knock your metaphorical flavour socks off!!!! While many chilli oil recipes call for aromatics like ginger and garlic to be heat in the oil then strained before adding the chilli, I’ve opted to pour the hot spice-infused oil over the ginger and garlic WITH the chilli ~ which means you’re getting all the goodness from them, rather than just some subtle background flavour. Fifteen minutes and you’re in chilli oil heaven.
Ginger-garlic Sichuan chilli oil
A great chilli oil is all about creating layers of flavour, and heating the oil with spices first looks to achieve this. Sichuan peppercorns give that signature mouth-tingling, slightly numbing, drool-worthy taste, and can be found at all Asian supermarkets.
Hands-on Time: 15 minutes
Total Time: 15 minutes (plus cooling time)
makes two medium jars
Cost Estimate: about $12
Ingredients
500ml canola oil
4 star anise
8 green cardamom pods
1 cinnamon quill
3 tbsp Sichuan peppercorns
2 shallots, peeled and halved
75g chilli flakes
50g fresh ginger, finely grated
1 bulb (about 40g) garlic, cloves peeled and finely grated/minced
1 ½ tbsp sea salt
1 tbsp sesame seeds
Method
Place the oil, star anise, cardamom, cinnamon, Sichuan peppercorns and shallots in a medium saucepan over medium heat. Heat the oil until the aromatics are sizzling and dark brown in colour, around 10 minutes. Place the chilli flakes in a large bowl. Carefully strain the hot oil through a sieve onto the chilli flakes and discard the aromatics. Stir the oil through the chilli flakes to evenly combine. Leave for 2 minutes to cool a little, then add the ginger, garlic, salt and sesame seeds, stirring through. The oil should fizz a little then settle. Leave to cool completely at room temperature before pouring into airtight jars. The chilli oil will keep for a few months in the pantry.
Now with chilli oil made, thinking what recipe I could create to eat it with, my brain went straight to destination DT. I’m talking about DUMPLING TOWN. Who doesn’t love dumplings? I honestly don’t think I’ve ever met a person who doesn’t like them (coeliac friends aside). In fact, as a global community, we seem to just have a general obsession with any food item that comprises a filling wrapped in some sort of carby deliciousness - whether it be a pie from your local kiwi dairy, samosas on the streets of Delhi, ravioli in Puglia or the humble dumpling. Today I’m here to remind you (in case you didn’t already know), that homemade dumplings are actually remarkably easy to make, and the rolling, filling and folding process is also rather kinetically satisfying, in a therapeutic mindfulness kinda way.
For paid subscribers, today I’m sharing a plant-based recipe for Roasted pumpkin, portobello & tofu dumplings that is full to the brim with vegetable goodness, and includes a hefty dose of ginger in the filling for good measure (recipe at the bottom of this weeks edition).
But for all of you, I thought I’d share a couple of my go-to dumpling fold techniques that I like to draw on, depending on my mood ~ I think the pleated half-moon is my favourite for efficiency and aesthetics, but the bao fold is particularly cute, and more fun to assemble. Below I have a few pics I’ve taken to show the key steps of each fold ~ plus I’ve recruited some help from my YouTube friends for video instructions on how to achieve some of these dumpling folds, for your viewing pleasure.
I am very aware that some of you are probably still thinking, what was with the picture of that choctastic dreamy cookie I saw earlier?? I thought I was in for cookie content. WE WANT COOKIES!!
Settle down cookie monsters, because the third ginger recipe for today is indeed one for the sweet tooth amongst you. And because I’m feeling extra generous, it’s for free subscribers too (and this is where I sneak in that you should very very definitely think about upgrading to be a paid subscriber (only $5/month), if you’re looking for double the deliciousness AND access to the full recipe archive). It’s a plant-based chewy cookie loaded with big ginger flavour, crystallised ginger, roasted hazelnuts and dark chocolate ~ the kind of rainy day cookie perfect for pairing with a cup of chai and curling up on the couch with.
Cooking from Good Vibes: I love love love cooking for others, especially comfort food that’s designed for sharing. And there’s something about a family pie that really speaks to me ~ perhaps because it was a big part of my childhood. Often on busy nights, there would be a family mince pie left in the oven on low, for people to help themselves as they came and went from the house throughout the evening. In an ideal world though, a family pie is best eaten with everyone present, placed in the centre of the table, sliced and shared. If you’re able to make your own pastry too, it really can’t be beat. When a good friend was down from Waikato last week, comfort food was certainly needed, so with pie on the mind, we made this Black pepper & paneer pie, a banger from Good Vibes I hadn’t made in yonks that ticks so many of the comfort deliciousness boxes. It gets its warmth from a hefty dose of black pepper and ginger (on theme of course), and we pivoted by using new season persimmon for the salsa (as a substitute for mango/capsicum). Very satisfied. The rough puff pastry recipe can also be found in the Sustain chapter of Good Vibes ~ homemade pastry is always worth the extra effort!
The month of May has really brought winter with it. I hope you’re all staying warm and delicious - these recipes will help.
Much love,
Alby xx
Ginger molasses, hazelnut & buckwheat chocolate chunk cookies (aka Karaoke cookies)
We all need a great plant-based cookie recipe up our sleeves. For me, these cookies are it. This recipe came about last Saturday, when I wanted to make a late-night snack to sustain us at a Karaoke bar leaving-hoorah, celebrating a good friend who’s also dairy-free. So from here-on I’m calling these babies Karaoke cookies. Recently I tried a cookie recipe from the incredible Nicola Lamb, which saw walnuts tossed in a sticky mix of miso/mirin/sugar before mixing through the cookie dough. This recipe adopts this technique, with molasses, tahini and apple cider vinegar combining to form sticky deliciousness that coats the hazelnuts before they’re stirred through. The molasses sings with the ginger to give these a bold gingerbread-like flavour, with dark chocolate and crystallised ginger bringing some jazz, for extra decadence.
Hands-on Time: 30 minutes
Total Time: 1 hour 5 minutes
makes 15 medium cookies
Cost Estimate: $20 (about $1.30 per cookie)
Ingredients
125g hazelnuts
50g blackstrap molasses
50g tahini
30ml apple cider vinegar
225g plain flour
75g buckwheat flour
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
¾ tsp baking powder
¾ tsp baking soda
¾ tsp sea salt
125ml canola oil
125g caster sugar
125g soft brown sugar
75g crystallised ginger, finely chopped
200g dark chocolate, roughly chopped into 1-2cm chunks
sea salt flakes, for sprinkling
Method
Preheat the oven to 160°C fan-forced (or 180°C conventional).
First make the sticky molasses hazelnuts. Place the hazelnuts in a single layer on a baking paper-lined oven tray. Roast for 12 minutes until fragrant and golden brown. Remove from the oven, transfer to a bowl, and set aside to cool. Place the molasses, tahini and vinegar in a medium saucepan over medium heat. Once bubbling vigorously, reduce the heat to low, add the toasted hazelnuts and cook for a further 2 minutes, stirring through until the caramel has thickened. Remove from the heat, transfer to a bowl and refrigerate to cool while you make the cookie dough.
To make the cookies, in a large bowl, whisk together the plain flour, buckwheat flour, ground ginger, cinnamon, mixed spice, baking powder, baking soda and salt. Make a well in the centre. In a separate bowl, whisk together the oil, caster sugar, brown sugar and 75ml water until well combined and emulsified. Pour the liquid into the dry ingredients and stir together, mixing to form a soft dough. Add the sticky molasses hazelnuts, stirring evenly through the mixture, followed by the crystallised ginger and two-thirds of the dark chocolate. Roll the mixture into 75g balls, and gently press a piece of the remaining chocolate into the top of each ball while retaining their shape - this will give you pools of chocolate on your cookies. Place on a baking paper-lined tray, ensuring they are not touching, and place in the freezer for 20 minutes until firm to the touch and chilled.
Line two large oven trays with baking paper.
Once chilled, arrange 7-8 balls of cookie dough onto each tray, evenly spaced at least 4cm apart, as they will spread during baking. Bake for about 13-15 minutes, until turning golden on the edges, set in the middle, and slightly cracked on top. Remove from the oven and sprinkle with sea salt flakes. Leave to cool for 10 minutes before transferring to a wire rack to cool completely.
Alby’s Advice:
You can easily keep any cookie dough balls you don’t want to bake in the freezer. Once solid, store in an airtight bag or container. They will keep for about 6 months, and simply bake straight from frozen (no defrosting necessary) - for instant cookies on demand.
Feel free to mix up the nuts or spices with whatever you have on hand. Ensure the dark chocolate is 100% vegan (I like to use Whittaker’s Dark Ghana 70% cocoa chocolate).
If you don’t have buckwheat flour, substitute for more plain flour. The buckwheat flour just adds a nice earthy, nutty quality.
Roasted pumpkin, portobello & tofu dumplings
Yes, making your own dumpling wrappers takes some extra effort, but it’s the kind of activity where many hands make light work ~ a great party food to make as a group. Make the filling and wrapper dough in advance, then invite your mates round for dinner and get them forming an assembly line of dumpling construction. The filling is jam packed full of plant-based goodness, with mashed roasted pumpkin, carrot, spring onion, mushroom and tofu for some added protein. The dipping sauce utilises a couple of teaspoons of the chilli oil recipe I’ve shared above, forming an umami, spicy, sweet and salty sauce perfect for dumpling night. The great thing about dumplings is that once assembled, they freeze excellently and don’t need to be thawed before cooking.
Hands-on Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
makes 40 dumplings
Cost Estimate: $20 (about 50 cents per dumpling)
Ingredients
Dumpling wrappers
300g high grade flour
1 tsp ground turmeric
160ml boiling water
Filling
800g peeled pumpkin flesh, cut into 1-2cm cubes
2 tsp Chinese five spice
1 tsp ground ginger
½ tsp sea salt, plus extra to taste (about 1 tsp)
9 tbsp canola oil
250g firm tofu, drained and crumbled
200g portobello mushrooms, stalks removed, finely chopped
1 carrot, peeled and coarsely grated
2 tbsp finely grated fresh ginger
6 cloves garlic, finely chopped
4 tbsp light soy sauce
2 spring onions, finely diced
1 large handful fresh coriander, finely chopped (both leaves and stalks)
2 tbsp sesame oil
Dipping sauce
2 tsp Ginger-garlic Sichuan chilli oil
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp maple syrup
1 tbsp finely chopped fresh coriander, plus extra to serve
Method
Preheat the oven to 190°C fan-forced (or 210°C conventional). Line a large oven tray with baking paper
For the dumpling wrappers, in a bowl, whisk together the flour and turmeric. Pour in the boiling water and using a wooden spoon or your hands, mix to make a firm but soft dough. It shouldn’t be sticky. Knead a little until smooth, then form into a ball, Cover with cling film and leave to rest for 30 minutes.
For the filling, in a large bowl, toss together the chopped pumpkin with the Chinese five spice, ground ginger, salt and 3 tbsp canola oil. Transfer to the lined oven tray, spreading out into a single layer. Roast for 20-25 minutes, until the pumpkin is golden and softened. Remove from the oven, return to the large bowl and mash with a fork. Place the remaining 3 tbsp canola oil in a large frying pan over medium heat. Add the tofu, mushroom, carrot, ginger and garlic. Cook for 8 minutes, stirring occasionally, until the mushrooms have softened, any liquid has evaporated and the tofu is starting to turn golden. Add the soy sauce, stir through, and cook for a further minute until all the liquid is absorbed and any excess has evaporated. Add the contents of the frying pan to the mashed pumpkin, along with the spring onion, coriander and sesame oil. Adjust seasoning to taste with extra sea salt - I find an extra 1 tsp is usually about right. You’re better to slightly over-season, as the wrappers extract some of the salt as the dumplings cook. Set aside to cool for 5 minutes.
For the dipping sauce, place all ingredients in a small serving bowl and whisk together. If you’re cooking all 40 dumplings, I suggest making two or three quantities of the dipping sauce.
To make the dumplings, divide the dough into 40 even portions (about 10g each), and roll into small balls. On a lightly floured work surface, take one piece of dough and roll out into a thin circle, 10cm in diameter. Place a heaped teaspoon of filling in the centre and fold the dough over the filling to form a half-moon shape, pressing along the edge to close. Pinch and pleat the curved edges together to seal. Alternatively, shape into a steam bun/bao shape (as seen in the video and folding examples earlier in the newsletter). Place onto a lightly floured tray, bottom-side down, and cover with a damp tea towel to prevent it from drying out. Repeat with the remaining dough and filling to form forty dumplings.
At this stage, you can either cook your dumplings immediately, or you can freeze the dumplings for future meals in a snap.
To steam-fry the dumplings (my favourite method):
Place a lidded frying pan or Dutch oven over medium-high heat with 3 tbsp of canola oil. Once hot, add the dumplings, bottom-side down, in a single layer (if cooking more than about 12 dumplings, you will need to cook the dumplings in batches). Fry for 2 minutes (without touching them) until golden brown on the bottom, then pour in ¼ cup (60ml) of cold water and cover with a lid. Steam for 4 minutes, or until the water has evaporated. Remove the lid and fry for a further minute until the bottoms are crispy. Remove from the heat, and using a spatula transfer the cooked dumplings to a serving platter. Repeat until all of the dumplings are cooked (you will need to add extra oil to the pan if cooking multiple batches). Serve the dumplings hot with the dipping sauce.
To steam the dumplings:
In a bamboo steamer, over a saucepan of simmering water. Place a small piece of baking paper under each dumpling and place them in a single layer in each tier of a bamboo steamer. Place the steamer over a saucepan of simmering water. Cover and steam for 5-10 minutes until the wrappers and filling have cooked through (you may need to steam for a little longer if cooking straight from frozen). Remove from the steamer and serve with your dipping sauce.
Alby’s Advice:
To freeze your dumplings, once assembled (you don’t need to cook them before freezing), place them on a baking paper-lined tray and freeze until solid. Once solid, transfer to a container or ziplock bag. Cook direct from frozen (either steamed or steam-fried), as you would a freshly made dumpling - no need to defrost.
Ensure you use a decent amount of oil if steam-frying your dumplings, to try and avoid them sticking to the pan when you try to remove them after cooking. Also be careful with the temperature of your element - you want it high enough to give the dumplings a nice crispy bottom, but not so high that they burn.
You can also use a store bought chilli oil, or a couple of teaspoons of chilli flakes if you haven’t made your own chilli oil (but I highly recommend you make the recipe above for my Ginger-garlic Sichuan chilli oil, it’s remarkably easy and so so good).