The Refugees for Refuge cookbook shares recipes and stories of refugees living in America.
Learn more about the book and get one of the recipes.
Many have lost or had to leave behind families and most of their possessions.
It was profoundly moving to have the opportunity to listen to these powerful journey stories, Simmons says.
Along with the harrowing experiences, loss, and heartbreak, I witnessed unbelievable strength and resilience.
It was a true honor to be entrusted with recording the events shared with us.
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And of course just as much as learning the stories, you learn delicious recipes, too.
Excerpted here is one of Simmons favorites: jiaozi, or dumplings.
And knowing this recipes origins, it surely will be to you, too.
Add up to three-fourths cup of very cold water into the flour while continuously stirring.
Knead the dough, adding more water if needed, to make it nice and pliable.
Cover with a clean dish towel and set aside.
To make the filling:1.
Heat the oil on medium in a wok.
Add the tofu and mushrooms, and mix for one minute.
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Add the ginger, Szechuan pepper powder, anise powder, soy sauce, and salt.
Mix until cooked through.
Sprinkle a little salt over the cabbage slices.
Add the cabbage and dill into the cooked mixture.
Add more salt as needed.
Dust a cutting board with flour.
Roll the dough into a rope, about an inch-and-a-half in diameter.
Cute the rope of dough into small half-inch coin-shaped pieces.
Dust the rolling pin and circles of dough with more flour to prevent sticking.
Place one tablespoon of filling int the center of each thin circle of dough.
If boiling, bring a pot of water to a boil.
Add several dumplings at once.
Stir gently to prevent them from sticking to one another.
Once drained, transfer the dumplings to a dish lined with aluminum foil.
If steaming, place the dumplings on a well-oiled surface in a steamer basket over boiling water.
Steam for approximately six minutes, or until done.
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