Chive Dumplings
INGREDIENTS | SERVES 6
- 1 cup finely diced firm tofu
- 1 cup finely chopped chives
- 1 teaspoon sugar
- 1 teaspoon Asian chili sauce or ½ teaspoon ground white pepper
- 1 egg white, beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package wonton skins
Combine tofu, chives, sugar, chili sauce (or pepper), all but 1 teaspoon of the egg white, soy sauce, and sesame oil.
Place 2 teaspoons of filling onto a wonton skin. Use your finger to moisten the edge of the wonton skin lightly with a bit of the remaining egg white. Fold 2 opposite corners of the skin together to form a triangle shape. Seal edges together by pinching tightly with your fingers.
Repeat with remaining filling and wonton wrappers, making as many triangle-shaped dumplings as filling allows. Place them on a plate dusted with cornstarch.
Bring 3 quarts water to a rapid boil. Boil the dumplings in batches.
Serve with a dumpling sauce, such as All-Purpose Asian Dipping Sauce (see bottom).
Peaks of Perfection
Floppy is soft, pointy is stiff. That's the basic rule when whipping cream, egg whites, or just about anything else that's required to be whisked into “soft peaks” or “stiff peaks.” What that means is this: When the wire whisk is lifted from the bowl, it draws some amount of whatever is being whipped into a mound. The tip of that mound will either flop back upon itself when the whisk leaves the bowl, or it will stand straight up, pointing in the direction of the whisk.
Any item can be whipped too far. When cream is whipped too far, it coalesces into butter. When egg whites are beaten too far, they break down into a liquid state again. Soft peaks, therefore, are the most “stable,” meaning they are unlikely to have any of the ill effects of overwhipping. They also have a more delicate, smooth mouth feel, so are more luxurious to taste by themselves. Since stiff peaks hold their shape better, they are better for decoration and as an ingredient in preparations where they're needed for structure, such as mousse and soufflé.
