Chinese Five Spice RED CABBAGE Dumplings in a Curried Broth (with vegan option!)

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Happy Year of the Earth Pig! To celebrate the Lunar New Year and this festive occasion, we made a simple Curried Broth with Cabbage & Pork Dumplings. For my version, I used a veggie ‘ground round’ making this soup a great vegan option.

While good wishes and fortunes are exchanged, lucky red envelopes of money is gifted and fireworks dot the sky, food plays a huge part of the Chinese Spring Festival. There are many different foods eaten to ring in the Chinese New Year and of these, one of them is dumplings, which are considered to bring prosperity, as they resemble gold bars. I actually like to make mine more in the shape of ‘golden’ nuggets or parcels, but if you’re going with tradition, be sure to make these resemble a bar of gold!

I made a simple yet delicious Curried Broth to house these precious little Chinese Five Spice Cabbage & Pork dumplings. And the result was just delicious.


CHINESE FIVE SPICE RED CABBAGE DUMPLINGS in a CURRIED BROTH (with vegan option)

Method of Preparation:

1) BROTH: Simmer vegetable stock, season with soy sauce, lime juice, sugar, and ARVINDA’S CURRY POWDER. Add chilies, garlic and ginger. Simmer for 10 minutes and set aside.

2) DUMPLINGS: In a skillet, heat sesame oil and fry garlic for a couple of minutes until fragrant. Add pork or veggie ‘ground round’. Season with CHINESE FIVE SPICE, sesame seeds, soy sauce, rice vinegar. Stir in cabbage and cilantro and cook for 10 minutes or until everything is well cooked.

3) Place dumpling wrapper on a well floured surface. Moisten edges with water and place 1 tablespoon amount of filling. Fold over and create pinches to seal dumpling into a half moon shape (or parcel). Continue with rest of dumplings.

4) Gently place dumplings in Curried Broth and simmer for 10-15 minutes until dumplings are cooked.

Ingredients:

BROTH
6 CUPS
vegetable stock
2 TBSP. soy sauce (or to taste)
2 TBSP. lime juice
1 TBSP. palm sugar (or raw cane sugar)
2 TSP. ARVINDA’S CURRY POWDER
2 red chilies, sliced
1-2 garlic cloves, minced
1 inch piece ginger, sliced

CHINESE FIVE SPICE RED CABBAGE DUMPLINGS
24
dumpling wrappers
1 TBSP.
sesame oil
2 garlic cloves minced
1/4 LB. ground pork OR veggie ‘ground round’
2 TSP. CHINESE FIVE SPICE
2 TSP. sesame seeds
2 TSP. soy sauce (or to taste)
1 TSP. rice vinegar
1/2 CUP red cabbage, finely shredded
1/4 CUP cilantro, finely chopped

Wishing you prosperity, warm wishes and good luck for the Lunar New Year!

Potato & Peas Samosa Filling with Arvinda's Curry Masala

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One of the most coveted Indian foods is the Samosa, triangle shaped deep-fried pastries with a spiced potato filling. Generally speaking, people all over the world love hand-held foods that are savoury, satiating, tasty and easy-to-eat. At times, these little pastries can function as a mini-meal if paired with a side salad. In the case of the Samosa, since it’s a deep-fried indulgence we see it mostly served as an appetizer or snack, popular during the festive times of year, like Diwali, India’s Festival of Lights.

Every autumn, we celebrate the festival Diwali, India’s jubilant Festival of Lights practiced by Hindus, Sikhs and Jains all over the world. As part of the tradition, people illuminate their homes with clay lamps called diyas to bring light into everyone’s lives during these darker days. Metaphorically speaking, this light symbolizes the victory of good over evil. As we celebrate Diwali today, a very auspicious day, this is the time of year our family makes and serves Samosas at home.

Several weeks back our customers Kate, from the East Coast requested a Samosa recipe using Arvinda’s Curry Masala, and others have also requested it for awhile now too. For those who have joined Arvinda’s Indian cooking classes over the years, you’ll recognize this recipe as we’ve shared this one many times over. Everyone (including the kids) have made this easy recipe with fantastic results over and over again.

There are many ways to make the pastry as there are different styles of Samosas (depending of the region of India), however you can choose to make this filling and pair it with any pastry of your choice really (using a pre-made pastry from the frozen section of the grocery store, or a homemade one of your choice).

Posting this has got me thinking we must offer our Samosa making workshop once again soon. Should anyone be interested in learning to make traditional Samosas from different regions of India, please do send us a message!

In the meantime, here’s Arvinda’s Basic Potato & Peas Samosa Filling.


ARVINDA’S BASIC POTATO & PEAS SAMOSA FILLING

Method of Preparation:

1) In a medium pot, heat oil on medium high heat and add whole cumin seeds. Fry until slightly browned. Add peas, ARVINDA’S CURRY MASALA (OR BOMBAY SHAKE GARLIC) and salt to taste. Stir for a minute or two.

2) Fold in cubed potatoes, cover and cook for 10-15 minutes or until potatoes are soft and cooked.

3) Garnish with ARVINDA’S GARAM MASALA and mix. Set aside to cool then fill into pastry of your choice!




Ingredients:
1 TBSP.
oil
½ TSP. cumin seeds (from ARVINDA’S ESSENTIAL SPICE KIT)
1 CUP peas
2 TBSP. ARVINDA’S CURRY MASALA OR
BOMBAY SHAKE GARLIC
1 ½ TSP. salt or salt to taste
4-5 large potatoes, peeled and finely cubed
½ TSP. ARVINDA’S GARAM MASALA

Wishing you lights and love on this Diwali Day!