Ingredient: ground pork

Romania: Sarmale with Mamaliga

Europe

Romania

There are many varieties of cabbage rolls popular across Eastern Europe, varying primarily by filling and sauce. You may remember, for instance, the balandeliai I made from Lithuania. Romanian sarmale aren’t all that different, although the pickled sauerkraut, bacon and dill makes it slightly more tangy and savory. This time I used...

Johanna

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China: Jiaozi (Pork & Chive Dumplings)

Cooking Time: 3 hrs

Asia

China

Almost immediately after I first announced my 2017 culinary challenge, my friend (and former co-worker) Jean came to me and said “I call China!” She made me promise to save China for her, and we both got excited about the plan to make dumplings together. They’d be an all day...

Johanna

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Andorra: Escudella

Cooking Time: 90 minutes

Andorra

We have had a whirlwind of a week. Saturday I ran a 1/2 marathon in the freezing cold, celebrated Cooking Matters graduation with the fabulous group of folks I’ve been so lucky as to spend my last six Saturdays cooking with, went to Bastian’s christening party, met my fellow runners for...

Johanna

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Laos: Laab / Larb

Cooking Time: 30

Laotian

Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos. It’s also common in Northeast Thailand. All sorts of meats can be used to make laab including beef, pork, chicken, duck, fish – I’ve even had an alligator version from the...

Johanna

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