Chef Roy Choi's new cookbook, The Choi of Cooking, features a unique twist on the traditional shrimp toast, incorporating dumpling filling made from pork, beef, tofu, and green cabbage. Choi emphasizes that dumpling fillings should expand beyond dumplings, making this recipe suitable for gatherings. It yields enough for a party, and he advises freezing any extra filling for later use, as it can last up to three months. This approach showcases innovative cooking while maintaining the essence of family-friendly meals.
Place the tofu between a layer or two of paper towels and press down to press out the water... You want to drain as much as water as you can.
Better yet, this recipe makes enough to feed a party. If you're throwing a small party, consider making the whole batch anyway and freezing the leftover filling.
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