On the menu today: Pork Dumplings and Ginger – Curry Sweet Potato Fries.
My new bamboo steamer cooked the dumplings perfectly. I researched how to get the best results when making dumplings, and the one consistent piece of advice I found, was that I should line the steamer with something. This “something” could be any number of things from damp tea towels to banana leaves. I decided to use parchment.
I found a website that sells steamer liners, and basically all they are is parchment circles with a lot of little holes to allow steam through. Using a wooden skewer, I was able to achieve proper “air flow”. The liners worked really well, and made cleaning the steamer so simple. I highly recommend using them.
Trim 1/4 inch from the ends of each potato, then shave the sides to make rough rectangular shapes. Cut the potatoes lengthwise into 1/2 – inch-wide slices. Stack the slices and cut into 1/2 -inch – wide fries.
In a large bowl, combine the oils, masala, ginger and scallions. Add the potatoes, season with salt and pepper, and toss well.
Place heavy sheet pan in the oven and heat to 400 degrees. Remove pan, dump fries onto it, and using a spatula, seperate the potatoes. (The potatoes should sizzle when they touch the pan, if they don’t, remove them from the pan, return it to the oven, and continue to heat it for a few minutes. Then return potatoes to pan)
Bake the potatoes until golden brown, 10 -15 mins. Checking periodically to make sure the potatoes are not browning to quickly.
Turn the potatoes and cook an additional 10-15 mins. until crisp outside, soft inside.
And here you have the 4 – year – olds version of an Asian dinner :