Ginkgo Nut Dumplings with Simple Dipping Sauce

Name: Ginkgo Nut Dumplings with Simple Dipping Sauce
Yield: makes 24 dumplings
Ingredients: 1 1/4 cups ginkgo nuts; 3 tablespoons plus 1 teaspoon olive oil; Salt; 3 scallions, green and white parts separated and thinly sliced; 2-inch piece fresh ginger, peeled and coarsely chopped; 2 tablespoons mirin; 1 clove garlic, minced; 1 bunch bok choy, green part only, coarsely chopped; 1 tablespoon flour; 1 package round dumpling wrappers; 2 tablespoons apple cider vinegar; 2 tablespoons soy sauce; Red pepper flakes (optional)

December 14, 2011

Ginkgos are infamous for the acrid smell of their fruit, but the nuts hidden inside are a treasured ingredient in Asian cuisine. In and around the Chinatown neighborhoods of many cities, you can find people under trees collecting the nuts in autumn. Go out and join them, but be sure to wear protective gloves when touching the fruit and extracting the nuts; otherwise, the smell will remain on your hands. Remove the flesh outdoors—the less you bring into your home the better. You can find canned or dried ginkgos in Asian grocery stores.

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