Asian Potsticker Dough (for Jiaozi & Gyoza Dumplings)

Chinese Bamboo Steamer Filled with Potstickers

This silky, beautifully chewy potsticker dough is a mainstay in Asian kitchens where it is used to make Chinese Jiaozi and Japanese Gyoza. After you master this easy dough, you’ll find dozens of fillings to keep your dumplings interesting all year.

Spicy Korean Noodle Soup (Jjambbong)

Korean Spicy Noodle Soup (Jjambbong)

Korean soup (Jjambbong) is a spicy, red-hued, infinitely variable, magically comforting noodle soup. Jjambbong is one of the most popular Korean dishes. It’s great with prawns and other seafood, but also delicious with vegetables only. The soup broth is clean and bright and only moderately spicy as prepared here.

Smoked Sockeye Salmon Cakes with Chipotle Aioli & Green Apple Pico de Gallo

Final 1

After last week’s post, I had a fridge full of Perfect Homemade Mayonnaise, and the super-delicious variation, Chipotle & Roasted Red Pepper Rouille, demanded attention.

Of course, I could have just slathered it on a heap of grilled vegetables or corn on the cob, but there was also a ½ pound of cold-smoked salmon staring at me every time I opened the fridge door. I imagined the two would taste great together but nothing came immediately to mind.

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

There is nothing I love more in the summer than exploring the hundreds of farmers markets that blanket the Northwest. They pop up everywhere, along roadsides, in parking lots, in front yards, in small towns, and in big cities.

Lemon & Thyme Marinated Artichoke, Tiger Prawn & Strawberry Salad

Lemon & Thyme Marinated Artichoke, Tiger Prawn & Strawberry Salad

I think of myself as a component kind of cook. Just as I prefer a wardrobe full of separates that I can mix and match as fancy strikes, I also like to mix and match culinary components. What I learn from one dish always has ramifications to another dish later.

Take this new salad for instance. I am in the lingering thrall of the Lemon & Thyme Marinated Artichokes posted last week. They were so good that I can’t get them out of my mind. We had barely finished the first batch of artichokes, and I had another batch marinating in the fig.

Curried Seafood Cakes with Fresh Ginger Aioli

Curried Seafood Cakes with Ginger Aioli

I have a passion for seafood cakes of any variety: Dungeness crab cakes, shrimp cakes, fresh or smoked salmon cakes, and varieties yet untried. They are easy to make, but many a fine cook errs by adding too much binder. You want to taste the seafood and the seasoning, not what is holding them together–bread crumbs typically.