dumpling question

scottreiner

scottreiner

scott reiner
we are making various chinese dumplings this weekend.

a) wine recommendations?
b) does anyone know where to buy good sochu in nyc?
 
originally posted by scottreiner:

b) does anyone know where to buy good sochu in nyc?
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The simple rule of thumb is to go Japanese as opposed to Korean in origin.

That being said, the range of Japanese shochu, in terms of style, is pretty broad.

Look for your high quality sake vendor and the shochu will be there as well, usually.
 
Depends on the dumpling (filling): pork n shrimp? Leek and veggies? Pork?
I could see a sparkling Vouvray, Vouvray, gruner veltliner, Basque red, white Rhone, all work well here. Perhaps even lesser appelation Bordeaux (Fronsac, Bourg, Lalande Pommerol) with the meat ones.
 
originally posted by scottreiner:dumpling questionwe are making various chinese dumplings this weekend.

a) wine recommendations?
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Scott, I would suggest Zin or Viognier. Also, possibly a Cote du Rhone or other Southern France red wine.

. . . . . . Pete
 
originally posted by Levi Dalton:
That being said, the range of Japanese shochu, in terms of style, is pretty broad.
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No kidding. Got really spoiled in SoCal. Had no idea there were so many.
 
originally posted by scottreiner:
dumpling questionwe are making various chinese dumplings this weekend.

a) wine recommendations?
b) does anyone know where to buy good sochu in nyc?
Click to expand...

(a) Wouldn't it depend on what's in the dumplings? I've had excellent luck with Kabinett and Spatlese Riesling plus delicate shrimp or pork and spinach dumplings. At the other end of the spectrum, Zin and greasy semi-sweet pork buns is tasty low brow fare.
 
sorry, i don't get the shochu+dumpling connection. when do you pair any high octane spirit with food?

beer of just about any type would be better. or if wine is necessary, something with bubbles.
 
originally posted by Joel Stewart:
sorry, i don't get the shochu+dumpling connection. when do you pair any high octane spirit with food?

beer of just about any type would be better. or if wine is necessary, something with bubbles.
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the idea is to start with some shochu while cooking. then while we eat we will have primarily beer, with some wine thrown in...
 
Stadlmann Mandel-hoh Zierfandler, but if you do go with it be forewarned it doesn't play well with other wine.
Gruner or riesling.
 
We have pork dumplings a lot for dinner, as much as once a week. Every time I do Muscadet. I suppose that's wrong, but I like it with the spicy-vinegary dipping sauce.
 
originally posted by David T:
We have pork dumplings a lot for dinner, as much as once a week. Every time I do Muscadet. I suppose that's wrong, but I like it with the spicy-vinegary dipping sauce.
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How could it be wrong if you're enjoying it so much? A truly victimless crime if I ever saw one.
 
originally posted by Christian Miller (CMM):
How could it be wrong if you're enjoying it so much? A truly victimless crime if I ever saw one.
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The crime is against tradition and good taste, but I appreciate the show of community support.

Our favorite filling for pork dumplings comes from Fuchsia Dunlop's terrific Sichuanese cook book. Smash two scallions and a 2-inch piece of ginger and soak them in 1/2 cup water for 10 minutes. Mix the water into 2/3 # pork, 1/2 cup cold stock, 1 T shaoxing, 1/2 T salt, 1 t sugar, 1 T sesame oil, and some black pepper. (It is a crazy amount of liquid but it works.)

Eileen Yin-Fei Lo has good shrimp and chive dumplings and even vegetable dumplings, but they are more work.

Sorry this is not wine-related.
 
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