My friend recommended Mandarin Kitchen, which in in Bloomington, MN. Now, I know that all of you might not want to fly to Minneapolis every weekend, but if you're here, or if you do fly here, check out this restaurant.
As a young, savvy, 30something, I, of course, googled the reviews for this place (mostly in search for pictures, or better yet, a coupon). I saw mixed reviews- oh the food is good, but the tip is added into the price, get there early, etc, etc.
so, I get there at 9:45 and join the other 10 cars in the parking lot. They open at 10. Since it's a balmy 25 degrees out, I decide to queue up outside the door. Glad I did. By the time the door opened, there must have been 30 people in line. And some of them Asian. (It is my belief that when you go to an Ethnic restaurant of your choice, it is a good sign that people of that ethnicity are eating there as well- like, this is a non-verbal stamp of approval).
My first impression of the restaurant- busy. good. must be good.
Next: man, it's clean. very clean. And I got tea within 60 seconds of sitting down.
This is a good sign.
I then, embarrassingly, asked one of the numerous waiters "so, this is my first time to dim som; is it buffet or... ? ". He kindly told me that the food is brought past the table and you get to see what you order...right off the plate! it's like you're freakin' royalty or something!
So, I got to inspect the food before ordering. And since I'm looking for ingredients like flour, barley, oats, rye, I avoid the painful "uhm, could you ask the chef is there's gluten in this dish" scenario. The servers know exactly what's in it. And the best part is...it's mostly rice!
YESSSSSSSSSSSSS
"noodles" are rice paper wrapped around a meat or vegetable stir fry. it's like cannaloni!
"dumplings" are rice paper with the meat inside. (meat being lobster, shrimp, crab...and the standard chicken, beef, or pork, as well).
"moon cakes" are slab rectangles of what looks like opaque sparkling jello, but tastes like a mix between Turkish Delight (yes, I've read C. S. Lewis) and Angel food cake. AND it's gluten-free.
"Zhijong", or sticky rice wraps, are bamboo or taro leaves surrounding rice and a variety of gluten-free ingredients. They refrigerate, they freeze, they are easy to heat up, they are filling, they are a different post ;)
"Deep Fried Taro Balls", or jah wu tao, are poi (taro) dumplings filled with a variety of savory and sweet goodies, and are also a different post ;)
YYEEEESSSS..
But that's not the best part. The best part was I found, yet another, source for deep-fried mochi. I also find out that they are called "ma t'uan" in Mandarin Chinese ("zeen duy" in Cantonese Chinese). Only here they put in lemon curd.
Needless to say, heaven.
Here's my recipe:
Deep Fried Mochi/Ma T'uan
1 pound powdered sweet rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste, lemon curd, or seedless raspberry jam
1/4 cup white or black sesame seeds (optional)
Peanut, Vegetable, or Canola oil
1. Open the can of jelly of your choice. Place into a freezer-safe bowl and place in the freezer for two hours until firm. This is not necessary if your paste if stiff enough to roll into a ball.
2. After the paste is firm, roll into 1" balls and place back into the freezer on a cookie sheet or plate.
3. In a 2 quart sauce pan, bring the water to a boil.
4. Dissolve the brown sugar in the boiling water and remove from heat. (or boil the water in the microwave in a microwavable bowl and add sugar).
5. Place the flour in a separate bowl, making a divot, or well, in the middle. (this will help prevent uneven mixing in the next step).
6. Gradually mix in the sugar/water with the flour. Remember, it is hot! The mixture will become very thick, like the play dough.
7. Make this dough into 2-3" balls (think golf ball). I recommend putting some rice flour on your hands.
8. With each ball, press one side into the ball, so that the dough makes a cup for the jelly or jam.
9. Place your jelly or paste of choice into the center of the dough "cups".
10. Gently pinch the opening closed and re-roll GENTLY in your hands to make completely round.
11. If you like sesame seeds, roll the balls in the seeds. These are optional.
12. Put about 3-4" of oil in the bottom of your wok, omelet pan, or chef's pan. (or, if you have a Fry Daddy, bring 'er out!). Heat on medium heat to 330 degrees.
13. Place balls into the oil and fry for 2 minutes (the sesame seeds will become golden).
14. Gently press the ball against the side of your pan- this will the "dough" inside to expand up to 3 times it size! Continue until golden brown.
15. Place on paper towels laid over a cooling rack (to drain excess oil away).
16. As soon as the balls are cool, transfer to waxed paper or Tupperware.
Happy Eatings!
The gluten free, irish lass, gourmand, and eater of dim som
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