Ginger, garlic, and green onions. Those three ingredients tie Chinese cuisine, both modern and Medieval, together, and make up the beginning of so many recipes. Here, they will be our base for a delicious bone broth, as well as some northern style potstickers to go swimming in it.
Yum. This recipe looks like a lot of work, but is really quite simple, easy, and hopefully elegant. The potstickers are homemade but easy to assemble, made from a healthy and nicely textured whole wheat dough to simulate more ancient flour. Really, the hardest part of this recipe is waiting all day for the soup to cook.
So let’s get it started shall we?
Continue reading “Pork Posticker Soup”
It wasn’t known for sure until recently, but archaeological evidence has confirmed that the noodle was invented in Ancient China. The oldest ever found were made out of millet, which is hard for me to imagine. This recipe is much easier than that prehistoric version, following the later Northern Chinese tradition of cooking with wheat.
With refined wheat flour, making hand made noodles and an amazing soup to go with them (in this case a pork bone broth with greens) is really very simple. It just takes time, time to build a flavorful broth, and time for the gluten to develop in the pasta dough to make it elastic and stretchable.
Continue reading “Hand Pulled Noodle Soup”