Chef: Kimberly Roth
Position: Personal Chef
How did you get started?
I started rolling meatballs at 4 years old in my grandma’s kitchen. I eventually was allowed to use the stove and at 8 years old I was cooking 3-course meals for my family! I’ve been a professional chef for about 15 years. I originally wanted to be a nurse, but after dropping out of college 3 times, I realized that my passion was in the kitchen.
What was your first position?
At 15, I was a counter staff at a local burger joint. I wanted to cook, but it wasn’t allowed because I was a girl. Only the boys were “cooks”.
The story behind the dish:
Anything Italian reminds me of growing up having Sunday dinner weekly with ALLLLL of my family. However, I love (and specialize in) Asian food. And my gyoza dumplings are simply amazing!!
What you need:
Cast iron pan
Shanghai dumpling wrappers (50)
1.5 lbs ground pork butt
Crushed red pepper cabbage
Directions for filling:
Combine pork, 2 tsp pepper, 3 tbs soy, 1 tsp sesame oil, 3 Tbs Sake, 1tsp salt, 4 stalks scallion thinly sliced, 1/4 head of balls cabbage (finely chopped AND SQUEEZED OUT DRY), and grated (and peeled) ginger root - approx. 2 Knobs.
Mix well. Make a slurry with cornstarch and water.
Directions for dumplings:
Fill dumplings with a tsp or so of filling, rub your fingers around the edges with slurr and fold. Seal all around.
Once they are all folded, boil dumplings for 2 minutes - if you prefer, you can steam them with a bamboo steamer instead.
Remove, let air dry.
Pan sear with oil in a hot cast iron pan.
Serve with a homemade gyoza sauce: soy, sugar, sake, ginger, scallion, chili oil and a dash of black vinegar.
Garnish with scallion, sesame and crispy chili oil.
I’m a mom first, and a chef, just trying to make my mark in the world, one bite at a time.
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Story on the Pass