Comments on: October Snow – Pea Dumplings

By: Melissa

Melissa — Fri, 11 Nov 2011 01:16:18 +0000

Oh no, sorry to make you suffer through the pea-filled post! I do like happy little peas in an orb form, especially with a pat of whipped butter. Split peas, not so much. I never liked the soup in the past, but always thought it was because of the ham. This recipe ended up making them a little nicer because of the cabbage and great sauce, but for my own taste I’d think twice before making a pea-based potsticker again. Thanks for reading all the way through!

By: Ruth Cuadra

Ruth Cuadra — Fri, 11 Nov 2011 01:04:18 +0000

I meant…you can probably tell…but you probably knew that too!

By: Ruth Cuadra

Ruth Cuadra — Fri, 11 Nov 2011 01:03:37 +0000

Since I am such a fan of your blog, I read all the way through this painful post…peas…thin pea broth…whole apartment smelled like peas. Oh, my. You can’t probably tell I don’t go near anything that’s been in the vicinity of peas. My mother says I spit out strained peas as an infant, so I’m not making this stuff up. But your enthusiasm for salvaging the split peas is commendable. You rock, Melissa.

By: Melissa

Melissa — Sat, 29 Oct 2011 20:06:24 +0000

I do remember them. The sauce from 101 cookbooks was pretty good- I modified it a little. 1/4 cup low sodium soy, 1/4 cup water, 1 tablespoon sugar, about a tablespoon of the scallion oil with some red pepper flakes heated in it, and I put the tiniest smidge of sesame oil in it. I don’t like too much of it. I think your vinegar, garlic and ginger would be good additions, and swap the sugar for honey. I added the Ling Ling sauce to my Christmas wishlist…

By: Melissa

Melissa — Sat, 29 Oct 2011 20:02:22 +0000

Thanks! They were a time consuming dish, definitely not for a weeknight around here. That’s nutty- we’re supposed to get a few inches here in NYC, and it’s sticking in some places but only a little. It should all melt tomorrow.

By: Dianne

Dianne — Sat, 29 Oct 2011 19:26:47 +0000

Do you remember the steamed vegetable wontons I used to make? I snuck tofu in them before you knew what tofu was…I made them not long ago and whipped up a great sauce, much like your beloved ling-ling sauce. Combine 1/2 cup soy sauce, 3 tablespoons rice wine vinegar, 1 tablespoon toasted sesame oil, 1 green onion (use the whole thing) thinly sliced, 1 tablespoon grated ginger, 1 clove finely minced garlic, 1 tablespoon honey (optional for sweetness) or red chili pepper flakes (optional for heat). Let it sit for a bit for the flavors to blend. I think you will like it.
Stay warm!

By: Karen

Karen — Sat, 29 Oct 2011 18:32:23 +0000

I have to really commend you for all of the work that went into your dish. They really look beautiful. Oh, and that snow you are getting will be here before we know it. They are saying maybe as much as a foot. At least the snow from the day before has melted.