Today we wanted to shine a spotlight on Gravity client, Snappy Dragon. Throughout its 23 years, Snappy Dragon has received high acclaim across the industry. Zagat said Snappy Dragon’s “handmade noodle is heaven” with Bon Appetit adding to it by saying how authentic and delicious the food is. And it’s all thanks to its owner, Judy Fu.
Judy Fu came to the United States in 1972. Since her arrival to the States, she has dedicated her work to the restaurant industry. She started on the East Coast, and then moved to the Seattle area working for a number of restaurants. Eventually, Judy established herself as one of the top Chinese chefs in the city. Finally, in 1993, she opened Judy Fu’s Snappy Dragon and the rest was history.
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Besides Snappy Dragon’s amazing menu, anyone can also order Judy’s famous sauces online. From her amazing pot sticker/jiao-zi sauce to peanut sauce to black bean sauce and hot oil, there is a way for everyone around the world to enjoy Judy’s gifts.
Below is a great video from Seattle Times Food Writer Nancy Leson who visited Snappy Dragon in 2013. It’s a great example of why we love working with clients like Judy. Her love for the craft, her generosity, and the care she puts into every dish is the reason we started to Gravity – to support small businesses and help make them incredibly successful.
Want to attempt making some of Judy Fu’s dumplings for yourself? Her recipe is below! In the meantime, if you own a small business and are looking to reduce the headaches and hidden fees associated with credit card processing, let us know. We are here to help!
Judy Fu’s Pork Jiao-zi
Makes 36 dumplings
- 3/4 pound ground pork (not too lean!)
- 1/2 cup minced napa cabbage
- 2 finely sliced scallions (green part only)
- 3/4 teaspoon minced fresh ginger
- 1/4 teaspoon white pepper
- 3 tablespoons soy sauce
- 1/4 teaspoon sesame oil
- 3 cups cake flour (plus more for rolling)
- 3/4 cup cold water
- To make the filling: In a bowl, use your hands to thoroughly combine the pork, cabbage and scallions. In a separate bowl, mix the ginger, white pepper, soy sauce and sesame oil; add to the pork mixture. Mix thoroughly, in one direction only, until you have a well-blended paste. Refrigerate.
- To make the dough: Pour the flour into a mixing bowl and make a well in the middle. Add water and stir to produce a fairly stiff dough that maintains a bit of stickiness. Add more cold water, a teaspoon at a time if necessary, to achieve the correct consistency. Knead by hand for 2 minutes until smooth, then cover with a slightly damp towel or place in a zip-top bag. Use immediately (or refrigerate the dough for no more than 24 hours).
- To form the wrappers: On a lightly floured surface, use your hands to roll dough into a log 1 inch wide. Cut the log in thirds. Pinch off (or cut) each log into 12 equal pieces. Working in batches on a generously floured surface, gently flatten each piece with your palm. Grasp the dowel (available at Asian markets or Home Depot) in your dominant hand and roll from the middle to the outside edge, rotating the dough with the opposite hand until you have a 3-inch disk, slightly thicker in the center.
- To assemble and cook: Hold each wrapper in your non-dominant hand and with your other hand use a dinner knife to spread about a tablespoon of filling into the middle. Fold the wrapper so the edges meet. Press edges to seal and place on a lightly floured baking sheet. Bring a large pot of water to a boil and add dumplings. Boil 5 minutes, then strain. Serve with a soy-based dipping sauce.
