Tag Archives: dumpling

Developing the Dumpling Recipes – It’s what’s inside that counts

asulia blog developing the dumpling recipes it's what's inside that counts

As you know, Asulia is launching a new handcrafted line of fusion dumplings in chickpea, kale, and taro root. Each fusion dumpling is made locally in Boston in small batches and is certified vegan. People keep asking me how I came up with the dumpling recipes.

These recipes are a modern fusion blend of flavors from the east and west, inspired by my mother’s cooking and my travels near and far. I wanted them to be filled with healthy ingredients that would give you substance without weighing you down. I also wanted the dumplings to appeal to everyone from kids to adults, and keep them locally made in Boston. The dumplings are handcrafted to retain the texture of each filling. I tweaked and tested the recipes two dozen times until I was satisfied!

One of the most important lessons I’ve learned from mom and trained chefs is to always consider the elements of taste, texture, appearance, and layering flavors. Food needs to be balanced. When you dine out, typically there’s a mix of soft and crisp textures in your dish. It makes your taste buds happy and excited!

The main ingredients in each dumpling — chickpea, kale, and taro root — have a low glycemic index. They won’t spike your glucose levels. Instead, the nutrients are absorbed more slowly and steadily. This means you won’t be in a food coma after you eat them.

Chickpea Curry Dumplings: This flavor is a variation on indian and thai curries that I grew up enjoying. It’s probably the most traditionally influenced dumpling in our line. Chickpeas are high in fiber and protein. We never use canned chickpeas in our dumplings! We soak dried chickpeas in water for 24 hours, and then carefully chop them to the right consistency to retain texture. Then we steam them and blend them with coconut milk, curry, spices, carrots and more. Cauliflower was added to round out the flavor of the curry and to add texture.

Kale Dumplings: I love kale, it’s one of my favorite foods! It’s so versatile. You can bake it, stir fry it, blend in a smoothie, eat it raw and more. This dumpling is inspired by my mom’s yummy vegetable stir fries and reminds me of the taste of her dishes. In traditional Cantonese cooking, fresh ginger and garlic are used a lot. We mix kale with freshly chopped red and white cabbage, shiitake mushrooms, spices, onions, ginger and garlic. We use shiitake mushrooms to add an element of umami to the filling.

Taro Root Dumplings: I grew up eating taro root in China, where I lived until I was five years old, but it’s less common here in the States. I love it because it has an interesting and unique taste. It has a creamy, custard-like texture and slightly nutty flavor. I like it in every form, from baked to steamed. This recipe is inspired by a dish my mom used to make for me growing up. She would steam taro and marinated meat together in a rice cooker or braise it slowly over the stove with spices. Taro root is great because it has 3 times more fiber than a potato and is a great source of potassium. We steam the taro in small batches until its fully cooked and blend in fresh scallions, toasted sesame, spices, and more to create a savory dumpling filling.

 

 

 

Asulia’s Anniversary: A Year in a Food Start-up

Wow, I can’t believe it’s been a year!  I’ve been working on Asulia full time since September 2012. Looking back at the past 12 months, I see that I’ve made a lot of progress as a food start-up, all while being self-funded. No matter what happens, I can be proud of that.

While there’s still more to do, when I write it down, I can see that I’ve gotten a lot done. The life of an entrepreneur is never dull. No wonder I’m tired some times! Some key things I’ve done since September 2012:

  1. Tested, tasted, and developed 3 vegan dumpling recipes: taro root, chickpea and kale.
  2. Changed the hand cut dumpling wrapper from white to wheat.
  3. Became ServSafe certified.
  4. Sourced dumpling ingredients, as locally as possible.
  5. Made nutrition labels.
  6. Purchased bar codes.
  7. Found a food photographer.
  8. Reshot food photography multiple times.
  9. Looked through hundreds of logos.
  10. Reworked various logos multiple times.
  11. Branded and then rebranded – I actually started with a different name.
  12. Went through 3 graphic designers until I found the right fit.
  13. Completed packaging development and design.
  14. Ran a trademark search.
  15. Legally formed the company.
  16. Found a kitchen to make the dumplings. This took months to do!
  17. Found an environmentally-friendly printer to work with, after calling dozens of places and researching for hours on end.
  18. Became a certified YouthTrade company.
  19. Obtained vegan certification for all three fusion dumpling flavors.
  20. Blogged, emailed, tweeted and posted updates on FB.
  21. Launched a website.
  22. Figured out Asulia’s personality. What does she like? What matters to Asulia? What matters to me? This is a key part of our brand.
  23. Started blogging for Huff Post.
  24. Walked through what felt like football fields of food at two Fancy Food Shows in San Francisco (thanks to air miles) and in NYC.
  25. Attended (and will continue to attend) numerous food networking events.
  26. Attended the Stonyfield’s annual entrepreneurship institute and was selected as a case study.
  27. Launched a crowd-funding campaign.

Along the way, I’ve laughed, cried, and met some truly great people. I’ve lost sleep and skipped meals, but I’ve also eaten some great food in the name of research! I’ve made mistakes. I’ve gotten lucky. I’ve learned so much about business and myself.

But most importantly, I never gave up.

T-minus 2 days until Asulia’s first crowdsource funding campaign

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Asulia Dumpling Packaging

T-minus 2 days until I hit the green button on Asulia’s first crowdsource funding campaign! I’m feeling nervous and excited at the same time.

It’s been non-stop getting everything lined up to go live on Indiegogo as well as responding to amazing opportunities that have come up. After two attempts at filming, I feel a lot better about the video that will be used. Sourcing rewards was challenging, but I’m happy with where we landed. I can’t wait to share more very soon!

A successful funding campaign will allow Asulia to take some important steps, including making dumplings and giving back right away.

Keep an eye out for more info regarding Asulia’s Indiegogo campaign next week on 9/17! We have some awesome rewards lined up for supporters.