Page 39 - Valley Table - Spring 2022

DUMPLING DIPS
Though many dumplings are perfect eaten plain, certain varieties (such as jiaozi, gyoza, and momos) benefit from a sauce. Here are some to keep on hand for your next dumpling take-out:
BLACK RICE VINEGAR SOY SAUCE CHILI OIL GARLIC CHILI OIL TOMATO CHUTNEY PEANUT SAUCE PLUM SAUCE
GYOZA Origin: Japan
Main ingredients: Ground pork, nira chives, ginger
The gyoza is directly connected to jiaozi—and happens to be the Japanese pronunciation of it, too. During World War II, Japanese soldiers first tasted
the dumplings at military bases in China. When they returned, the soldiers desperately wanted to experience the flavors of jiaozi at home. Gyoza are mostly stuffed
with pork and ginger, but vegetarian renditions featuring green dough made from spinach are widely available. Some gyoza even have less conventional ingredients like mushroom, cheese, shrimp
or shiso (perilla) leaf. Gyoza
is especially beloved in the cities of Utsunomiya in Tochigi Prefecture and Hamamatsu in Shizuoka Prefecture, which annually compete for the title of “city with the most gyoza consumption.” Like jiaozi, gyoza are ear shaped and usually pan-fried.
Order here: Hokkaido, New Paltz; Okaeri Sushi Hibachi, Monroe; RameNesque, Peekskill; Tuxedo Sushi, Tuxedo
GYOZA
MANDU
Origin: Goryeo Dynasty,
Korea
Main ingredients: Ground pork, kimchi, Napa cabbage
In the 14th century, Yuan Mongolians traveled south
to Korea, and brought their dumplings along with them.
The Goryeo Dynasty practiced Buddhism, so early recipes first lacked meat, though bans on consuming meat became laxer over time. For decades, mandu were only eaten by the Korean royal court before they became popular throughout the nation. Like most dumpling names, mandu is a cognate—it shares
a similar name with Turkish or Uzbek manti, Afghan mantoo, and Uyghur manta. They’re distinct in shape, with circular molds and hollow middles—this makes it easy for steaming, boiling, or pan frying. Pork
and kimchi mandu are widely consumed at markets and restaurants.
Order here: Go Ba Woo Kalbi, Tappan; Korpot, Poughkeepsie; Seoul Kitchen, Newburgh; Sook House Restaurant, Ellenville; Toro, Fishkill
MOMO
Origin: Nepal and Tibet
Main ingredients: Ground meat (pork, chicken, goat, buffalo, yak) or finely chopped vegetables (cabbage or carrot)
In Chinese, momo simply means plain, unfilled “steamed buns.” When the momo spread to Nepal, Tibet, and even India, the name stuck—but buns
were stuffed with regional meats and vegetables. Momos were first filled with yak meat in Tibet, as it was extremely hard to find veggies at the
base of the Himalayas (no kidding!). As momo recipes traveled west into India, plant- based renditions were quickly created to feed the population of vegetarian Hindus. They’re usually steamed and have exquisite, complex folds, adding to its texture and overall eating experience.
Order here: Jewel of Himalaya, Yorktown Heights; Momo Asian Fusion, Valley Cottage; Momo Valley, Beacon
38 THE VALLEY TABLE MARCH – MAY 2022