FOOD

Taormina: Local Food & Living

We explore local food and local living. Follow A Brit and a Broad as they taste their way through the ancient city of Taormina and learn how to make local delicacies along the way.

FOOD

Taormina: Local Food & Living

We explore local food and local living. Follow A Brit and a Broad as they taste their way through the ancient city of Taormina and learn how to make local delicacies along the way.

Ingredients

  • 6 medium-sized zucchini* Stella Star Ingredient
  • 1 1/2 cups shredded napa cabbage
  • 4 tablespoons salt, divided
  • 1 pound ground chicken
  • 2 tablespoons chopped scallions
  • 1 tablespoon chopped cilantro
  • 2 tablespoons finely minced ginger
  • 2 garlic cloves, finely minced
  • 1 teaspoon red pepper flakes
  • Juice of 1 lemon
  • 1/4 cup rice vinegar, for dipping
  • 1/8 cup soy sauce, for dipping

Steps

  1. Make the chicken filling: In a medium-size bowl, toss shredded cabbage with 3 ½ tablespoons salt and let sit for up to 10 minutes. Drain liquid and dry cabbage and set aside. In a large bowl combine chicken, scallions, cilantro, ginger, garlic, red pepper flakes and strained cabbage. Mix until combined and set aside while you prepare the zucchini.
  2. Assemble the dumplings: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a mandolin or a very sharp knife, slice the zucchini lengthwise. Arrange the zucchini strips (four per dumpling) in a + shape and then an X shape over the cross. Cover with lemon juice to keep from browning as you assemble the dumplings. Place 1 1/2 tablespoons of filing in the center and wrap the zucchini strips around the filling to cover completely. Repeat until all filling is used up and bake for 15-20 minutes until the zucchini is golden and firm. Serve with rice vinegar and soy sauce.