The number eight signifies good luck in China, and in this dumpling, eight kinds of vegetables come together to make a concentrated, lip-smacking soup right in a dumpling skin.
Vegetables
Chris Prosperi’s Crispy Skillet Loaded Smashed Potatoes
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.
Raghavan Iyer’s Hasselback Potatoes with Cardamom Butter
This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
Raghavan Iyer’s Ultimate French Fries
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
Raghavan Iyer’s Potato Leek Pie
Inspired by the classic French potato-leek soup, vichyssoise, this savory pie is all about textures and flavor.
Creamy Jalapeño Sauce for Raghavan’s Potato Leek Pie
Raghavan Iyer serves this sauce with Potato Leek Pie, but recommends it with French fries or even a bowl of potato chips, too.
