Potato and Mushroom Dumplings

Potato and Mushroom Dumplings with CHOG Sauce

• 2 medium Idaho potatoes
• salt
• 2 c Steamed Black Mushrooms, cut into shreds
• 2 T ginger, in shreds
• water dumpling skins, at room temperature
• 2 scallions, in rings
• 1 recipe CHOG Sauce

1. Clean potatoes then microwave for 8 minutes. Wrap in foil and let sit 5 minutes. Let cool. Peel skin, then dice. Sprinkle some salt over them.
2. Mix in mushrooms and ginger.
3. Make dumplings.
4. Boil in lightly salted and oiled water for 90 seconds. Pour in cold water to stop cooking, then drain.
5. Serve in individual heated bowls with CHOG sauce drizzled over and some scallion rings

Steamed Black Mushrooms

• 24 dried black mushrooms (silver dollar sized)
• 1/2 t salt
• 1 1/2 t sugar
• 4 t dark soy sauce
• 2 T Shao-Hsing wine
• 1/2 c vegetable stock or water
• 2 scallions, trimmed, in 2 inch pieces
• 1 inch slice ginger, smashed

1. Soak the mushrooms in hot water for 1 hour. Wash thoroughly, and squeeze out water. Remove stems. Place in a heatproof dish.
2. Add salt, sugar, soy sauce, wine, and stock/water, and mix. Sprinkle scallions and ginger on top. Steam for 30 minutes or microwave on medium 5-10 minutes.
3. Discard scallions and ginger, and toss mushrooms in remaining liquid.

Hoisin-Garlic-Chili-Orange (CHOG) Sauce

• 5 cloves garlic, smashed
• 3/4 t kosher salt
• 1 T Chili Orange Oil
• 2 T goop from Chili Orange Oil
• 2 T soy sauce
• 3 T unseasoned Japanese rice vinegar
• 1/4 c hoison sauce
• 1/4 t sugar

1. Pound the garlic and salt to a paste.
2. Add everything else, whisk to blend. Add a bit of hot water if necessary to thin.

China Moon Chili-Orange Oil

• 3 lg oranges
• 1/2 c dried red chili flakes
• 3 T preserved black beans
• 2 cloves garlic, lightly smashed
• 2 c corn or peanut oil
• 1/4 c Japanese sesame oil

1. Wash oranges agressively. Zest, then mince the zest.
2. Combine all ingredients in a 2 qt saucepan. Bring to 225 to 250 degrees, and let bubble for 15 minutes. Let cool, and store both oil and goop in a glass container.