Living Rawesome

Day #327 Jiaozi Three Ways pg. 221 entertaining in the raw

June 15, 2010

I used some of the wraps that I had from several projects, as well as the wraps from this full recipe.

I decided against going to the Gainesville Potluck.  I made the meal but I am giving it to my sister:)  She will be over later to get it.

“Jiaozi is an important part of Chinese culture today. They always appear during spring festivals, generally prepared before midnight on the last day of the lunar year and enjoyed on the first day of the New Year. These are made to look like gold and silver ingots-the Chinese hope that they will bring good fortune and, when sweetened, a sweeter life.”

I am excited to let Cathy try this recipe. Even though I am not going tonight, the dumplings are really an amazing meal to make for a gathering. This is one of my favorite meals. The little dumplings are timeless. They are kind of a challenge for me to fold up and tie, but the reaction that I receive from people is well worth the effort.

I will always make these, I love them!

Filling Ingredients
cashews
nama shoyu
sesame oil
raw tahini
fresh ginger

Sauce Ingredients
nama shoyu
raw agave
lime juice
sesame oil
chile flakes

Assembly
spinach
sesame oil
sesame seeds
ginger
salt
chili powder
cashews
carrot
scallions
celery

I don’t really understand why this is called tofu with cashews, because there isn’t a recipe for tofu, only the wrappers. Anyhow, the directions flow according to the recipe, the name just doesn’t seem to fit with this recipe.

Sometimes in this book, I find that the recipe doesn’t match what the ingredients are, but I have been able to figure most things out. Another problem that I have is, I can’t always find the ingredients, so I am often leaving them out or substituting for the ingredient. Living in a small town definitely has its advantages, but finding exotic foods definitely isn’t one of them!

“There are many paths to the top of the mountain, but the view is always the same”
Chinese Proverbs