On this week's D is for Dinner segment, Briana Kim talks about spicy beet dumplings served at her restaurant, Cafe My House.
Kim, the owner and manager, showcased her spicy beet dumplings with Alan Neal, host of CBC Radio's All in a Day.
The dish is on Kim's menu until July 15. It is lighter because she does not use flour and it features many local, fresh ingredients.
Here's how to make your own!
Spicy beet dumpling
- 1-2 small beets.
- 1⁄2 cabbage, shredded.
- 5-6 shiitaki mushrooms, small diced.
- 1 tbsp grated ginger.
- 1⁄2 cup mint.
- 1⁄2 cup cilantro.
- 2 tbsp sesame seeds, and more for garnish.
- 2 tbsp sesame oil.
- 2 tbsp chili paste.
- Greens for garnish (watercress, celery greens, mustard greens or cilantro).
For the dumpling shells:
- Peel beets and slice thin on a mandolin.
- Quick-pickle the beets with 1⁄4 cup apple cider vinegar, 1⁄4 cup water, 1 tbsp agave or maple syrup and 1 tsp salt. Set aside for 10 min.
- Saute garlic and onion in a skillet on low-medium heat.
- Add shredded cabbage, shiitaki mushroom and ginger, and cook for 3 min.
- Then add sesame oil, sesame seeds, chili paste, mint and cilantro. Mix until everything is well blended.
- Place one beet on a plate, top with filling and then top with second beet. Garnish with greens and sesame seeds.