Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in between—the skins are slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combination such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor; if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit. For details on brown, meatlike pressed tofu, see page 17.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.