At the SDAFF: 20:30:40, Saving Face, and Dumplings

Ah yes, another wonderful day at the San Diego Film Festival. Today we went early and saw Alice Wu's fantastic film; Saving Face. Alice Wu's Directorial debut is a wonderfully funny, yet an a amazingly perceptive and complex tale, one that is both light, and yet reveals very deep social and cultural issues that are put at the forefront.

At the heart of the movie is the question; at what length and what price is one willing to pay to "save face". Saving Face is of the best most polished Asian American Films I've ever seen. After the film, Director Alice Wu, and the three lovely Leading Ladies, Joan Chen, Michelle Krusiec, and Lynn Chen were very generous with their time during a Q&A session. What I was really amazed to find out was that the film was completed in 27 days, all single takes!  If I'm being a bit vague with the plot details, it is with good reason. The film takes some really fun twists and turns, and keeps you guessing til the end. If you're interested in a movie that's like a cross between The Wedding Banquet and My Big Fat Greek Wedding, this is for you. By the way, I never knew Joan Chen could be so funny!

On Thursday Night we saw 20:30:40, a funny, yet very interesting and revealing Taiwanese/Chinese film Directed by, and starring Sylvia Chang. 20:30:40  portrays the life of 3 Women. Xiao Jie (Lee Sin-Jie), is a 20 year old, who has come to Taipei to become a pop star. Suddenly free, and learning about life with no responsibility, she starts learning and experimenting in her journey to find out about life and who she is. Xiang (Rene Liu), is a thirty-something Flight Attendant, attempting to find love by juggling two men, a married Dentist, and a possessive somewhat unstable Music Producer. Forty-something Lily (Sylvia Chang) is the owner of a Flower Shop. Her world is turned upside down when she finds out that her Husband has a second family.

Though the women never actually meet, they pass each other, and their lives are intertwined through associations with other characters in the film. Featuring  some very funny moments, this is a showcase for the actresses and in the end a very honest and entertaining effort.

What about the food? Among the many food scenes in these two films were two that got our attention; in 20:30:40, Lily (Sylvia Chang) is having dinner with would be "Romeo", Jeff (Tony Leung Ka-Fai), as he teaches her to eat her dumplings by first eating an entire clove of garlic, he tells her; "what do you care, we're both sleeping alone tonight...", one of the funniest lines in the film. In Saving Face, Joan Chen is making dumplings for a "mah-jong party".

So this evening, the Missus decided to end her self imposed Dumpling retirement, by saying, "hey, let's make some shrimp and chive dumplings..." So even though it was after 6pm, I jumped into action and ran up to 99 Ranch Market to pick-up some shrimp and chive, while the Missus made the dough for the wrappers:

Sorry that there is no set recipe for this. I will go through the ingredients, though. Dumplings have been a way of life for the Missus. She was raised in Qingdao in the Shandong province in China. Dumplings, handmade noodles, and various breads are a way of life. This dough was made with flour and room temperature water. While kneading she knows at what point the dough is "ready". My job is easy; shell and devein 1 1/2 lbs of shrimp, which is then chopped to desired texture.

The chives are chopped to desired texture. Here's a very "rough" recipe for the filling for these dumplings:

1 1/2 lbs shrimp chopped
1 bunch chives chopped
2-4 Tbs Sesame Oil
2 tsp salt
2 tsp Shao-Tsing Wine
2 eggs
Ginger Juice(everybody wonders what the garlic press is for)
Mix together and start filling them dumplings:

Here's a hint; before mixing the dumpling filling, start boiling a small pot of water. When the mix is ready make a "test dumpling" and cook - it'll be pretty quick since the dough is fresh. You can taste the filling and make adjustments. For me, the only way to eat these freshly made dumplings is to boil them. You get the full range of flavor and most of all the wonderful slightly doughy wrapper, that should have a bit of pull. Of course you can pan fry if you must:

This is one of the things that I am able to contribute to the whole process! Also making the sauce:

Chinkiang Vinegar
Soy Sauce
Garlic
Green Onions
Optional - Chili Paste, Sugar, etc....

The belief is that boiled dumplings are the true test, fried dumplings are for later. Even though she declared a "second retirement" after making these, I still love and appreciate the fact that she knew after watching all these "dumplings on film", that I'd be wanting some. Also, I know we've now got a few dozen in the freezer! he-he-he..... Need to find more dumpling movies!

Comments

[Rachel]

Those dumplings look fantastic kirk ! They are actually a must for me at dim sum :) Thanks for the recipe. Hope your wife keeps the way to your heart through dumplings hehe. Don't you love how so many Asian films have food in them? I guess as a aussie friend of mine commented, its kind of the glue that helps hold families and friendships together in the culture.

[clare eats]

Wow,
they look soooo good! LOVE shrimp and chive dumplings :)I am so going to have to try them out... may I ask what kind of flour she uses? I might try and make some, if they don't work I might have some pre made wrappers on hand ;)

[Kirk]

Hi Rachel - I think your friend is so right! The fact that these films have so much food in them allows me to actually write something on my blog this week!

Hi Clare - She uses high-gluten flour that we get from a local Market Chain here. She says that the flour makes the dough a bit harder to work with, but gives the wrappers alot better texture. The Missus says you can use whatever flour you want - it's getting the water/flour ratio and kneading to the right texture that's key.

[howie]

Shameless name-dropping alert... I actually know the director of Saving Face. We went to the same college and she was good friends with ones of my best friends. I was really surprised to hear that she became a director because she was actually studying computer science in school. I'm glad to hear that her movie is so well received.

And the dumplings look great! You guys are hard-core. I'm waaayy too lazy to make my own wrappers.

[Jo]

::wolf howl::
DUUUUUMMMMPPPPLLLLINGSSSSSSSSSSSSS
::gasps and pants::

Oh my Kirk... oh mymymymy

Ok, can you at least tell me about how long the kneading takes and perhaps describe the elasticity of the dough (for example, if you pinch the mass, does it take more or less than a second to return to shape). Also, does Missus use a rolling pin or the "knife" technique to create the wrappers?

I'm doing country fried steak for tonight's dinner, but I sure will try to do these dumplings before the week is out...

[milgwimper]

Oh the dimplings look so good. I need to practice making the dumpling Pi. Im hungry! :P :D

[Kristy]

Wow, they look great! I'm with Jo...please share the secret ready-ness factor for the dough. :)

Oh, I wanted to see "Saving Face" too! It's saved in my Netflix queue already. ;)

[Reid]

Hi Kirk,

Tell the missus, great job with the dumplings. I've stopped making them since I have no space in the kitchen. I really need to move to a house, but prices are much to high now. *sigh*

[Kirk]

Hi Howie - Alice Wu was very soft spoken, and mentioned that she was going to College as a Comp Science major. Homemade is the only way the Missus will eat dumplings.

Hi Jo - Well let me try. Add only enough water to ensure that the dough will not stick to your hands. Do not over knead, let rest for 1/2 hour. When getting ready to create wrapper, first grab off a ball of dough, and create a sort of doughnut shape. Roll our to long strip (I added an additional picture to post), and cut off a portion of dough to roll out with pin. Whew, the Missus even called her Mother for a "recipe", and got the same answer, it's by "feel". When you pinch the dough it really doesn't return to shape very quickly at all.

Hi Mills - Good luck, and have fun!

Hi Kristy - Hope I've explained the best that I can. It's really dense - think about how elastic a won tun wrapper is....Saving Face is coming out on DVD on Oct18th - it's worth a watch!

Hi Reid - The Missus thanks you! :o)

[Kirk]

A correction - the dough returns to form very quickly, it's very elastic.

[Jo]

I was gonna say, no elasticity would mean getting the flour wet then leaving it alone. Kristy, I'm no expert, but I make a lot of bread, noodles, flour tortillas, and other "dough" stuff. I would have to guess about 3 to 5 minutes kneading time with it being "non-stick" throughout the process. What's your best guess?

Thanks for the extra pic Kirk. I've never tried the knife method. If I still have my heavy cleaver within reach, I might give it a shot and post a report. What kind of rolling pin does Missus use? Large and even demensional or is it one of the small ones that is wider in the middle and tapering to the ends?

Kristy, thanks for letting me know I'm not the only one that gets on the technical horsie. ::wink::

[Kirk]

Hi Jo - It's one of those small, single piece pins - if you look at the fourth picture down, you can see part of the rolling pin in the picture

[lance]

Kirk, They look so delicious. Talk about the craving starting up. Thanks for the step by step and recipe. Any chance of a pic of the flour package or name? Would like to see if I can find it at 99 Ranch Market or other chinese markets here. Mahalos...

[Pam]

aww man, homemade dumplings??? kirk, does your Missus need any new friends?

[Kirk]

Hi Lance - You can use Gold Medal or whatever....we get a High Gluten Flour - out of a bulk container from a local Chain Market - Henry's. But back home, we just use regular flour - you may want to find a High Gluten Flour if you can.

Hi Pam - LOL! I think the Missus has "retired" from making these again.....

[Jo]

Lance, use "bread" flour. It's made from a hard wheat that has high gluten.

[lance]

Thanks Kirk and Jo. When I make time, I guess I'll be experimenting between Chinese High Gluten Flour and Bread Flour.

Kirk,

When your MIL visits again, if you have the time, please do a step-by-step, like this one. Great stuff. Much Mahalos.

[Kirk]

Hi Lance - Good luck! I'd like to know how it turns out! And I'll make sure to document, ok?

[Jo]

Hey Lance, I'd be interested in knowing how it turns out as well. Some factors to explore would be the coarsness of the grinds and wheat varieties. Of special note, the wheat variety...

[Annie]

wow thanks for the dumpling recipes and instructions!!!