Jimmy and Linda Yip are best known for the work they do via the Nathan Yip Foundation, building schools and providing ongoing educational support to areas of extreme need. Their sixth project, a school in Gui Yan, in China’s Guizhou province, will accommodate 250 students when it opens in 2010.
What’s less well known about the Yips is this: They are serious foodies.
I’ve been welcomed at the Yip’s home for dinner twice this year, and after having sampled everything from abalone to bird’s nest, I know for sure that whenever the Yips are in charge of the menu, the food is going to be memorable.
Find out for yourself at this year’s Harvest Moon celebration Oct. 3, at Kings Land Chinese Seafood restaurant.
A $35 dollar donation benefits two things: The Nathan Yip Foundation and your stomach. I’m talking three hours of nonstop dim sum, from pork dumplings to deep- fried shrimp balls to egg custards.
Get your name on the list at , but do it before September 28.
In the meantime, whet your appetite with some dim sum at home.
Pan Fried Pork Dumplings
Recipe courtesy Kings Land and the Nathan Yip Foundation. Pick up fresh dumpling wrappers at a local Asian grocer. Serves 4.
Ingredients
1 pound ground pork
1/2 pound chopped Napa cabbage
2 tablespoons chopped onion
2 tablespoons chopped fresh ginger
1 1/2 tablespoons salt
1 tablespoon chicken bouillon
2 tablespoons sugar
1 tablespoon white pepper
1 tablespoon sesame oil
2 tablespoons cornstarch
24 fresh dumpling wrappers
2 tablespoons vegetable oil
Chili oil (for dipping)
Soy sauce (for dipping)
Directions
Mix pork, Napa cabbage, onion, ginger and salt in a food processor until smooth. Wait 5 minutes. Add chicken bouillon, sugar, white pepper, sesame oil and cornstarch, and process again.
Place a spoonful of the mixture on each wrapper and brush the edges with water, folding them over to form a half moon shape. Press and pleat the edges to seal and flatten. Cover the dumplings with a clean, damp cloth as the rest are made.
Place the dumplings in a bamboo steamer over medium-high heat, steam for 10-15 minutes, or until they are fully cooked through.
Heat a pan or wok at medium heat and add the vegetable oil. Pan-fry the dumplings for 1-2 minutes until golden brown. Enjoy the dumplings with chili oil and soy sauce for dipping.
