Simply Ming; Hot Water Dough
Simply Ming SMMG210K1, Hot Water Dough, Uncaptioned Master, 26:46
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- Simply Ming
- Hot Water Dough
- Program Number
- Series Description
Ironically, Americans tend to complicate their lives in an effort to simplify them. In SIMPLY MING, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, first introduced viewers to his unique blend of global culinary traditions in his Food Network series, East Meets West With Ming Tsai. In this new series for public television, Tsai provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare. Guest include Martin Yan, Todd English, Jody Adams, Gordon Hamersley, Jasper White and others. 2004. Series release date: 2004
- Program Description
Guest Chef: Iris Tsai
Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming, is joined by the authority on Hot Water Dough - his mother Iris Tsai - and uses this versatile dough as the inspiration to create four very different hors d'oeuvres (ranging from classic pot stickers to a savory fried dough). Ming's version of one of the most popular appetizers in Chinese restaurants, Pork and Shrimp Pot Stickers, features a mouth-watering combination of diced shrimp, soy, scallion, ginger and pork in a Hot Water Dough wrapper. He then updates the traditional Italian dish of fried raviolis with his Crispy Lemon-Crab version. In this dish, the flavors of freshly picked crabmeat meld perfectly with scallions, honey, and jicama and the dish is served up a crispy golden brown with a lemony vinaigrette. For a simple but delicious treat, Fried Dough with Garlic - the savory version of the familiar sweet dough -becomes slightly caramelized when folded with scallions and a touch of sugar. Out of the fryer, the dough is immediately sprinkled with salt and rubbed with fresh garlic. Guest chef Iris Tsai serves her Xien Bing, delectable dumplings filled with a mixture of ground chicken, mushrooms, garlic and ginger.
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- Finkel, Hilary (Series Producer)
- Chicago: “Simply Ming; Hot Water Dough,” WGBH Media Library & Archives, accessed May 29, 2017, http://openvault.wgbh.org/catalog/V_6DF4ED5CCB154CF2A1CE3416E3DB211D.
- MLA: “Simply Ming; Hot Water Dough.” WGBH Media Library & Archives. Web. May 29, 2017. <http://openvault.wgbh.org/catalog/V_6DF4ED5CCB154CF2A1CE3416E3DB211D>.
- APA: Simply Ming; Hot Water Dough. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_6DF4ED5CCB154CF2A1CE3416E3DB211D