Roasted Squash Dumplings
- 1 large (1 ½ lb.) Butternut Squash, halved, seeds removed and roasted
- 1 ½ oz. Unsalted Butter
- 1 cup Onion, minced
- ½ cup Celery, minced
- 1 Tbs. Ginger, minced
- 1 tsp. Garlic, minced
- 1 Tbs. Lemongrass, minced fine
- 6 sprigs Thai Basil Leaves, minced
- 4 Tbs. Cilantro, minced
- to taste Sea Salt
- to taste White Pepper
- ¼-½ c. Panko Bread Crumbs, ground fine
- 2 Tbs. Cornstarch
- Roast the butternut squash cut side down in a 400 degree oven until fork tender.
Remove from oven and cool to room temperature. Scoop out roasted flesh and set aside.
- In a sauté pan, melt the butter and sauté the onions, celery, garlic, ginger and lemongrass.
Cook on medium heat, stirring constantly until the onions are translucent. 4-6 minutes.
- Combine the roasted squash and the sautéed onion mixture. Allow to cool.
After the mixture has cooled, add the herbs. Season with salt and pepper.
- Add just enough panko breadcrumbs to absorb the excess moisture. The dumpling mix should have the consistency of firm mashed potatoes. Sift the cornstarch and mix in.
- To fill dumplings, bring the dumpling wrappers to room temperature. Moisten edges and fill about 1 Tbs. of dumpling mixture into the center. Fold over, pinching edges closed and pushing out air pocket. Pull down edges (if using square wrappers) or sides (if using round wrappers) to meet and pinch to secure.
Use additional water if necessary.
- To cook dumplings, bring a pot of water to boil and reduce to a slow simmer. Add the dumplings in batches (16 or less in a 4 qt. pot). They will sink initially, stir or shake them after a few minutes. They will begin to float in 3-5 minutes. Allow the dumpling to float briefly and remove with a wire basket or slotted spoon. Serve with sauce.
- 1 oz. Rice Bran Oil
- 2-3 cloves Garlic, chopped
- 1 thumb size Ginger, chopped
- 1 cup Yellow Onion, skinned and chopped
- ½ cup Celery, chopped
- 1/3 cup Carrots, chopped
- 1 Tbs. Lemongrass, dried outer removed, bruised and sliced into 1/4" pieces
- 2 sprigs Kaffir Lime Leaves
- 2 tsp. Sea Salt
- pinch White Pepper
- 1 Tbs. Red Curry Paste
- 2 Roma Tomatoes, halved
- 6 oz. Water
- 16 oz. Coconut Milk
- 1-2 Tbs. Fish Sauce
- 1-2 Tbs. Granulated Palm, Sugar
- ¼ cup Rice Flour
- Basil Oil
- In a sauce pan, heat the oil and sauté the garlic, ginger, onions, celery, carrots, lemongrass and lime leaves. Cook on medium heat for 10 minutes, stirring constantly. Season with salt and pepper.
- Add the curry paste, tomatoes, water and coconut milk. Bring to a quick boil and then reduce to a simmer. Cook for 10 minutes. Add the fish sauce and palm sugar. Adjust the seasoning.
- Remove from the heat and cool briefly. Using a stick or bar blender, in batches, blend the sauce.
Sprinkle in the rice flour to thicken if desired. Pass through a fine chinois.
- Basil oil is for garnish.
Recipes courtesy of E&O Trading Company Restaurant - San Francisco
E&O Trading Company Restaurant - San Francisco
314 Sutter Street, San Francisco, CA 94108
About Arnold Eric Wong:
Arnold Eric Wong has been leading a revolution in Asian flavors, combinations, and cooking techniques on the San Francisco dining scene for almost two decades. It was while Arnold was pursuing a formal training at the California Culinary Academy that he was first invited to start his professional career as the opening pastry chef at Silk's in The Mandarin Oriental Hotel. Subsequent positions at acclaimed restaurants including Masa's and Cafe Kati provided Arnold with valuable experience and recognition as a serious rising talent in the Bay Area. Arnold went on to open his first restaurant, EOS Restaurant and Wine Bar in San Francisco's Cole Valley, which won instant notoriety from local, national, and international press for its unique East-meets-West culinary vision. Touted as one of five "Rising Star Chef's of the Year under 30" by the San Francisco Chronicle, Arnold continued to hone his culinary chops until 2000 when he opened Bacar - the most anticipated and distinctive restaurant to open in San Francisco in years. Bacar won Arnold his second 3 star rating from the Chronicle. Now, as executive chef/partner of E&O Trading Company, Arnold has been focusing on rejuvenating E&O's culinary program with his take on modern Asian cuisine. "The opportunities for E&O are endless," says Wong. "We have only scratched the surface of Asian food's potential here in the U.S. The menu changes seasonally but always reflects Arnold's vision for contemporary Asian cuisine and his commitment to excellence that has earned him national and international acclaim including effusive praise from Gourmet, the San Francisco Chronicle, Wine Spectator, Food and Wine, The Financial Times, The New York Times, USA Today, and inclusion on countless "Best Of" lists.