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Looking Back On the College Process: Advice from an Accepted Student

collegeThe internet is rich with clichéd, generic, and questionable "advice" about the college admissions process. But what is it like to apply to college from Scarsdale High School? As a college-bound senior who has spent the last two years at the heart of this process, I wanted to give an honest account of my experience and offer some advice to students just embarking on their search. The dichotomy of the college process in Scarsdale is that it is intensely secretive and overwhelmingly public at the same time. Being so secretive creates a taboo around the college process, which only heightens the drama. I wish I had all the answers on how to make the process easier for everyone, but what I can do is share how I pushed through it.

Choosing which schools to apply to is the first step a student takes – and some believe these choices will determine the course of the rest of their lives. You probably nodded as you read that, because that's the consensus in Scarsdale but I don't think it's necessarily true. It often feels like college is at the center of our academic culture and scholastic goals. Applying to colleges represents the first active choice by the student to take control of their education and career path, but it will not determine your fate. Scarsdale's obsession with which schools students apply to makes students feel like their subjective "success" in the process will be the make-it-or-break-it-moment of their lives. For some it seems like the climax of our young adult lives, building an intense atmosphere where there is a real threat of burning out before we even get there.

Here's some of my advice for navigating the experience:

College visits: Don't visit schools with your friends. Most likely, you will know very few people on campus when you get there freshman year, so it is important to envision yourself at that school without the comfort and familiarity of a friend. You don't want their opinions of the school to influence yours. That said, your friends may play a very important role in your college search. When it came down to making my final school choice in April, I valued the input of my closest friends. They were able to tell me honestly where they pictured me best. While parents and deans are usually the prominent figures in your college process, it is your friends that see the way you learn in the classroom and how you act in social situations.

When visiting colleges, I advise you to "follow your heart." I promised not to use any clichéd quotes about journeys and paths, but scientifically speaking the "gut feeling" is a legitimate tool. The gut feeling might not come when you expect it, standing in the middle of a beautiful quad surrounded by gothic architecture with an acceptance letter in each hand. Look out for it when you least expect it. Mine came in a student panel on visiting weekend when I realized I could picture myself sitting down to lunch with any of the current students. When I met other admitted students that weekend, it felt comfortable and easy talking to them and a month later, here I am planning dorm decor with my roommate, a girl I met on campus that weekend.

It can be difficult not to judge a school based on who is going there, especially in Scarsdale. Scarsdale is not really a small town, but it definitely has that vibe during college season since the majority of SHS seniors apply to the same twenty to thirty schools. You are bound to know other people applying to School X, or past students who currently attend School X, and you may really like or actively despise those people. It can be difficult to remember that they are not a reflection of the whole school. Most likely, you will never see them there if you don't want to. No matter where you go, there will be people you love and people you hate. You are going to be a very different person at the beginning of the college process compared to the end, so don't be too quick to cross schools off your list based on who else in Scarsdale is interested in attending.

Applications: Write your college essays over the summer. As a varsity fall athlete with a demanding course load of AT courses, it was difficult to find time to write essays and I wished I had listened to my mother's nagging and finished more of them over the summer. I was busy working and traveling, but I kept my notes from the college info sessions with me and I took a few spare minutes whenever I could to crystallize my thoughts about what I liked about each of the schools on my list. This gave me a good head start. If you are participating in one of the exchange programs at the high school and plan to host a foreign student in your home between October and November, remember their visit will coincide with your deadlines for applying early.

For many students, there will be more applications to complete if admissions don't go their way in December. If you aren't prepared for this, you may spend your entire winter break writing essays, which can exacerbate the pain of disappointment. The main reason to write your essays over the summer is simple. When you're calm, cool and excited about the prospect of going off to college, you'll write a better essay than when you're under the gun, weary and discouraged in December.

Safety schools: Be careful with the word "safety." I still remember during senior fall hearing two girls tell each other where they were applying. One mentioned a college she was excited about and the other responded, "Oh, yeah, that's my safety." As the decisions were rolling in, I remember a junior asked me where I had gotten in so far. It was hard to avoid the question so I named a few of my acceptances. To one, she responded, "Oh, was that your safety?" We were standing right next to a girl who had committed to attend that school, making the situation awkward. I carefully told her "I am really happy because it would be amazing to go there." There is no reason for "reach" and "likely" classifications of school choices to be shared. Pick a "likely" school you are excited about and visit. Try to get excited about your admissions decision either way. I was able to name something I loved about every school on my list. Remind yourself that an acceptance would be amazing, but if you do not get in, there are many unique perks for all your options.

Don't let social media get you down: My generation's addiction to Snapchat, Instagram, and Facebook diminishes the degree of privacy we can expect in our lives. Regardless, we resort to these platforms for entertainment and turn to them for confidence and validation in the form of likes. Social media provides that craved feeling of widespread recognition when you get that congratulatory letter, but simultaneously it magnifies self-doubt in the students whose moment to shine does not come on December 15th. It is easy for parents and teachers to advise kids, "Just turn off your phone; Don't look at Facebook," but for a generation that spends hours on these sites every day, the reality is that just trying to ignore it is not a practical solution. Go ahead, satisfy your curiosity, take a look as your news feed explodes with capital letters, exclamation points, and heart emojis of school colors on decision day, but remember that for every kid whose Facebook wall is being bombarded with congratulations, there is another kid sitting alone at their computer wondering what went wrong. Since the admission rate to some of the elite schools has fallen below 10%, many more students are disappointed than happy.

Keep your choices to yourself, especially during the early decision round, remember that you have no obligation to tell anyone where you are applying, except of course your dean who ensures that you application is sent out. Other than that, my advice would be to tell only the people with whom you genuinely want to share the outcome. True friends know you better than any admissions officer can, and they are not going to think any less of you because of the decision. I told the people who I knew I would call on decision day whether it was good news or bad, because they would be there for me either way. Inevitably, underclassmen and other parents, are going to ask you where you're applying regular decision, what your first choice is, and what your safety school is. It's okay to play dumb. If it's before a deadline, say you don't know yet, you're still figuring it out, but you'll let them know the news. If asked after the deadline, you can throw them a couple of college names to quench their thirst, and add that you would be really happy at any of them. If you say this enough, you may even realize that it's true.

Being denied or deferred early can be a blessing. The college process is like dating. Without being rejected by the cutie who turned out to be boring, dumb and is now prematurely balding, you may never have met your perfect mate. Without being denied admission to the school you thought would be ideal, you may never have found the one you can truly call home. There is also something to be said about applying to a slew of schools you can get excited about and having a few acceptances in your hands to reconsider throughout April. The tables are turned and you get to attend admitted students weekend and let the schools woo you and try to win you over to edge out the competition and win your love.

Finally, my strongest advice is to find your way to escape. For me, playing club soccer with girls from other schools helped. Doing community service by leading Midnight Runs put things in perspective as well, reminding me that I was lucky to even have the privilege of stressing about which of the nation's elite institutions would be the best fit for me. In Scarsdale, we have created an academic culture so focused on that one letter in the mail, the one moment of truth clicking "View My Decision" on your computer that it causes students to lose perspective on their high school years and focus only on the future. Remember, you have worked hard 18 years, so don't waste too much of senior year on college drama. High school is over before you know it.

Carly Glickenhaus, Scarsdale High School Class of 2016, will attend Georgetown University in the fall.

Is Your Child Traveling Abroad? How to Prepare

kidsairportWith summer approaching, many students will be heading overseas on various adventures: cultural immersion, language immersion, community service, art studies, sports training, teen tours, to name a few. Additionally, as college students complete the academic year this month and next, they are beginning to focus on preparation for study abroad in the fall semester, some starting as early as July. Though it's no fun to think about all the mishaps that could befall them, it is good to be prepared for lost passports, missing credit cards and the occasional need for a doctor's visit. In the spirit of safety and preparation for these wonderful opportunities, the following are a few suggestions for planning overseas travel.

After sending three boys abroad several times each, here's my list of recommended to-do's for keeping safe and staying in touch. This list is not comprehensive, so we invite you to please send additions, comments or corrections in the comments section below.

• Keep a copy of your child's passport and visa at home, and give her/him a copy as well (to be kept separately from original documents).

• Register your child with the State Department Smart Traveler Enrollment Program (STEP) by clicking here.

• Keep a copy of credit and debit cards, driver's license, and domestic insurance card at home (and overseas health insurance card if a plan has been purchased). Be sure to copy both sides of each card. Provide a copy to your child in case the cards are lost or stolen so she/he can contact the banking institution immediately and continue to have access to healthcare if necessary.

• Notify banks (debit cards) and credit card companies that your child will be abroad - dates and locations.

• Identify local partner bank(s) for ATM transactions so transaction fees might be waived.

• Make sure you have access to credit cards, debit cards, bank accounts, etc. in case you need to communicate with banks/credit card companies on your child's behalf. If you are not on the account, the financial institution will most likely not be able to help you.

• Verify that domestic health insurance covers healthcare abroad and find out if the travel abroad program offers international health insurance coverage.

• Your child should bring all medication that she/he will need during the semester. It is unclear whether we are permitted to mail prescription medication abroad; therefore, the traveler should take enough medication needed for the duration of the stay as well as prescription documentation: the original bottles, the scripts, and the information that accompanies the medications.

• Bring a copy of medical, eyeglass, contact lens, etc. prescriptions in case anything needs to be replaced while abroad.

• Obtain some local currency for your child to bring if needed before she/he can get to an ATM at the destination.

• If necessary, bring a copy of the program or university agreement/acceptance letter and also financial documentation/coverage responsibility.

• Check airline baggage requirements.

• Bring chargers for phone/computer/iPad/devices...

• Bring adapters/converters.

• Bring luggage locks.

• Bring weekend bag for travel.

• Communication: Download WhatsApp and/or Viber, no cost messaging/phone calls. FaceTime works well if you both have iPhones. An internet connection is needed on both sides. Data usage is heavy for some of these apps, so having a wireless connection works well.

One final thought: give this list to your child to handle, or at the very least, complete preparations together! Safe travels.

The World Is Your Oyster And Kee Oyster House Is The Pearl

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In the words of James Beard," There is nothing quite as wonderful as a freshly opened oyster with just a squirt of lemon juice. "It was in anticipation of this treat, that I visited the new Kee Oyster House in White Plains. Enter the beautifully designed sophisticated space into a comfortable bar area with its marble topped bar, high tables, white tile floor, and a display of fresh oysters that give the restaurant its name. A glass partition separates it from the main dining room with its black and white theme. Here, black tile flooring, banquettes and dark wood free standing tables and a working fireplace. With many windows looking out on the busy downtown area, Kee Oyster House boasts a true New York City look. They seat about 110 guests with a private dining room for about 25 guests... The attentive wait staff is impeccably outfitted in crisp white shirts, serviceable aprons and bright cheerful orange neckties, setting the mood for an upbeat dining experience.

Oyster2Kee Oyster House is at the location that once housed Tango Grill and is owned by Kenan Neziraj, Ekrem Xhemaijli and Elvi Hoxhaj who are both friends and partners. Together, they have assembled a capable staff who keep Kee running like a well oiled machine. The kitchen is led by Executive Chef Lou Rexepehi whose resume includes Le Bernardin and Kitti Chai and Chef de Cuisine James McCue a CIA graduate with experience at Crabtree Kittle House and Harvest on Hudson. I spent time with the enthusiastic Elvi Hoxhaj, a veteran in the restaurant business with 13 years of experience at Sparks Steak House. He was inspired by his grandfather, an immigrant who taught him a good work ethic and who he is as a person. He and his partners worked hard to create a team that would execute their vision of a fine seafood restaurant. Elvi informed me that," New York, in the late 1800's and early 1900's is our inspiration, when the city was the oyster capital. "{Trinity Church was built on a foundation based on oyster mortar} "We are true to who we are and we use the freshest and highest quality ingredients and only fresh herbs. Our menu is small but great. We try to give our guests what they want. Our mantra is simple and fresh. Our technique is simple and our quality speaks for itself. We are hospitality driven and have a fine relationship with our suppliers and we serve a consistent product. Our goal is to be the best seafood restaurant in Westchester. One of the owners is always present. "

Our tasting included selections from both the lunch and dinner menus. A Sunday brunch menu will be included in the near future. True to their name, we started with a variety of oysters. Kee offers 4 east coast and 2 west coast selections delivered fresh daily. Oysters pick up the flavor of their surroundings. Oysters that grow in cold waters have a briny flavor and those from warmer waters are usually milder and more buttery in texture. From Canada, French kiss and Beausoleil were my favorites. The Kumomoto and Blue Point oysters were delicious, as well. The Wellfleet variety was a bit too salty to my taste. They all arrived on a crushed ice lined metal plate with a scattering of seaweed to hold the shells in place. They were shucked immediately before serving. Cocktail sauce, freshly grated white horseradish and a delightful champagne mignonette sauce accompanied this wondrous course. The oysters here, as indicated by Elvi, are treated with care, like babies. Towers with a selection from the raw bar and a unique hot bar tower with grilled oysters and baked clams among its selections are a lovely way to start your meal. We chose several starters from the dinner menu. Outstanding was a mussel and chorizo stew. The plump moist mussels in their shells and the crumbled chorizo were bathed in a fragrant white wine broth enhanced by fresh herbs and slivers of garlic slice of grilled country bread was included for dipping. Baby bbq ribs followed. Brushed with a piquant whole grain mustard sauce and garnished with fresh herbs, they were a fall off the bone treat. Tuna tartare appears on many menus, often with an Asian flavor. Here, the chunks of tuna and avocado were dressed with a Dijon vinaigrette and rested on a carpaccio of cucumber slices. Crisp chips were added to the presentation. Other possible starters are calamari with chili aioli, clam chowder, and romaine with buffalo shrimp and a blue cheese drizzle.

Entrees from both land and sea are expertly prepared. We chose East Coast Roasted Halibut with a grape tomato oyster3stew. This healthy portion of fish was topped with a grape tomato and slivered onion combination, beautifully seasoned and cooked just until the tomatoes were soft with the skin still intact. The dish was excellent in its simplicity and freshness. Grilled whole fish, perhaps branzino is served whole or boned. Pan seared snapper with a roasted pepper coulis, and grilled organic salmon with lemon butter sauce are other options. If you prefer your entrees from land, steaks, pork chops, rack of lamb and grilled chicken are all of prime quality. The Kee surf and turf entrees for two come in a variety of pairings. Choose from beef tenderloin and lobster, chicken and pork sirloin, or rack of lamb and lobster. If you want to concentrate on lobster it is steamed to perfection and served with drawn butter. It will be deshelled tableside upon request. Side dishes of sour cream and chive mashed potatoes, roasted cauliflower and brie and seafood risotto are some of the nice accompaniments to order with your entrée.

We just couldn't resist the "on the bun "selections from the lunch menu. We loved the oyster po"boy with homemade Old Bay chips. The blue point oysters were breaded with flour and cornmeal and fried to a golden crisp and served on a bun with chili aioli. The lobster roll was among the best I've had. The toasted roll, brimming over with tender chunks of lobster meat, nicely dressed and well seasoned. A Kee lump crabmeat burger, a Kee burger and BBDQ pork roll are yet to be sampled.

Desserts are all house made. We indulged in a sensational individual key lime pie. The crisp crust encased a filling of fresh lime and lime zest. The crowning glory was freshly whipped cream and berries. A fresh sugar cookie and a touch of crème anglaise completed the picture. The classic pecan tart was not overly sweet and very tasty with a topping of vanilla ice cream.

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The menu selections at Kee Oyster House have been carefully planned and tested resulting in perfectly executed dishes. As the name suggests, Kee Oyster House offers pristinely fresh oysters and much more.
Kee Oyster House
126- 128 East Post Road
White Plains
914-437-8535

Click here to access their website.

KEE TUNA TARTARE (SERVES 1)

I cup fresh tuna, in small cubes
8 very thin slices of cucumber
½ an avocado, cubed
Fresh microgreens for garnish
1 Tbsp. fresh orange juice
2 Tbsps. fresh lemon juice
1 cup vinegar
3 cups olive oil
1 Tbsp. Dijon mustard

In a blender or with a whisk, blend together the juices, vinegar, mustard and oil. In a bowl toss the tuna and avocado. Arrange the cucumber slices on a plate to form a circular base. Toss the tuna mixture with about 2 Tbsps. of the dressing Place the tuna mixture in a mound atop the cucumbers and top with microgreens. Serve. The remaining dressing can be refrigerated or frozen for future use.

JudieJudie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.

SHS 2016 Academic Awards Recognize Exceptional Students

bonamo pres

Over 40 Scarsdale High School Students were recognized for their exceptional achievements in the Arts, Mathematics, Science, English, Social Studies, Language, Community Service and more at the 2016 Academic Awards Assembly on May 11 at Scarsdale High School. Principal Bonamo opened the ceremony by congratulating those who won awards. Bonamo explained that the night is always one of the most joyous occasions of the school year. The awards are designed to, "honor those students who have distinguished themselves by demonstrating exemplary achievement in academics", explained Bonamo. The teachers and faculty hope that the award ceremony, "provides tangible recognition of [students'] efforts and achievements". Bonamo also recognized the importance of family support and helpful teachers in contributing to the students' achievements.

Assistant Principal Sue Peppers congratulated all jake awardof the students invited to accept awards along with members of the Award Committee who made the selections, the PTA who organized the ceremony, and the Technology and Staging departments for setting up the technical aspects. Bonamo concluded his speech by explaining that in a world plagued with problems like war and global warming, "the world needs people with the skills and confidence to make real changes". Bonamo commended the students, saying, "you are just the leaders we are looking for, and I know you will take the initiative to make our world a better place". The awards were introduced and presented by department heads, community leaders, and faculty members.

Here is the list of those who received awards:


Steve Corbin Academic Success Award – Suzan Morgul

Junior Scholarship/Service Award – Samantha Rothberg

Junior Academic Excellence Award – Keshav Rastogi

Wellesley Book Award – Zoe Ewing

Scarsdale Alumni Eric Rothschild Award – Samuel Goldman

Counseling Department Award – Arthur Noulas

Scarsdale Foundation Award – Charles Musoff

Dartmouth Award – Yarden Wiesenfeld

Principal's Award – Stephanie Strek

Billy Safian Humanitarian Award – Alexis Zachem

Halliday Clark Sr. Memorial Award – Hayley Jaffe

Casey Ferrone Memorial Award – Clare McInerney

Scarsdale Chamber of Commerce Award – Carly Glickenhaus

Rotary Club Award – Benjamin Kulick, Olivia Henkoff

Technical Services Award – Jacob Frishberg

MSG Computer Science Award – Joseph Marques, Gordon Phoon

Michael V. McGill Book Award – Cameron Moser

Yale University Award – Zachary Gelles

ARTS AWARDS

Excellence in Visual Art 2D – Ilana Shire

Excellence in Visual Art 3D – Elena Ludwig

Media Award – Tisnue Jean-Baptiste

Friends Permanent Collection Award – Noel Ferraris

Elisa Draper Art History Award – Benjamin Stevens

ENGLISH AWARDS

Brown University Award – Zoe Ewing

Harvard University Award – Chloe Suzman

Princeton University English Excellence Award – Gustaf Ahdritz

Audrey McGinn Creative Writing Award – Annling Wang

WORLD LANGUAGE AWARDS

Latin Award – Aditi Valada

Spanish Literature Award – Garrett Tanzer

Spanish Award – Nathan Mainster

French Award – Charles Musoff

Mandarin – Mahiro Abe

Departmental Award – Gustaf Ahdritz

MATHEMATICS AWARDS

Rensselaer Mathematics & Science Award – Dexin Li

Math Faculty Award – Han Xu

SCIENCE AWARDS

Bausch and Lomb Award – Zachary Gelles

Science Achievement Award – Garrett Tanzer

Science Department Award – Charles Musoff

New York Science Supervisors Association Awards

Biology – Gabriel Dolsten

Chemistry – Yarden Wiesenfeld

Physics – Zachary Bernstein

All-Around – Harry Chalfin

SOCIAL STUDIES AWARDS

Social Studies Excellence Award – Rachel Abbe, Samuel Goldman

Social Studies Faculty Award – Meaghan Donovan

Social Studies Achievement Award – Remi Nakazeki

PERFORMING ARTS AWARDS

Band Award – Jonathan Turovsky

Chorus Award – Samuel Rosner

Orchestra Awards – Naoko Nakajima, Alan Yao

Friends of Music and Art Drama Award – Victoria DiSalvo

Sidney R. Case Memorial Scholarship – Jake Staffin

A Taste of Asia at Ku Asian Bistro

ku4Are you indecisive about whether to dine on Chinese, Japanese or Thai cuisine? I suggest you visit one of the newest Asian bistros in the area, Ku Asian Bistro is in the Chester Heights section of Bronxville. It recently opened in the space that was Oriental Palace and before that, A Taste of China. The space has been completely renovated and the interior has a sushi bar, a regular bar and a private dining room in addition to the large main dining room. Soft multicolored lighting adds atmosphere to the 100 seat space.

Ku is owned by Eason Wang, Nathan Qiu and Kelvin Chen. The general manager is Sean Wu. Wu explained that Chef Wang specializes in the Chinese dishes and Chef Qiu is the Japanese area of the menu. Wang learned his craft from his father, Wei Cai Wang, a master chef in China and The United States, who is in Ku's kitchen, as well. Manager Wu indicated," Our dishes range from classic to creative, from traditional to fusion. Our goal is to cater to our customer's tastes and be a family friendly neighborhood restaurant. Many of our guests allow us to design their meal and leave the ordering to us."

Nicely salted warm edamame were offered as we decidedku5 upon our choices. Thai flavored hoisin sauce enveloped diced chicken, long beans, bell peppers, jicama and pine nuts, lending a crunchy texture to the chicken lettuce wraps. The warm tangy filling contrasted with the crisp chilled iceberg lettuce for a fine dish. Sushi pizza has become a popular item on Asian menus. Here a rice cake is the base for very fresh sliced tuna, salmon, yellowtail and white fish. Guacamole was the finishing touch on this tasty starter. From the innovative to the classic, we tried some exceptional barbecued spareribs. Meaty and marinated in a honey infused sauce, all fat removed, they were finger licking good. The hefty ribs were served on a fresh flower garnished plate for a lovely effect. I look forward to trying curry glazed rock shrimp and boneless short rib with a spicy tangerine miso glaze.

Of the many signature rolls, we chose "hot girl". Lobster tempura, lobster salad, jalapeno, avocado were among the treats wrapped in soy bean paper, which resulted in a fine mingling of flavors. A wine glass filled with fresh flowers added some visual beauty to this dish. The Post Roll wrapped in seaweed paper with salmon, eel. sweet shrimp, blackened tuna and mango was excellent, as well. The large selection of signature rolls brought out the creative talent of the chef. Ku Asian tartar of tuna and salmon arrived on a sectional dish with avocado and fried wonton chips and each was delicious in its simplicity. Among the starters, don't miss the pepper salmon carpaccio. Thinly sliced salmon is wrapped around a julienne of cucumber and crabmeat for a light and refreshing dish.

ku3A very special entrée, which appeared on both the regular and Chinese New Year menus was the Crispy Duck. Here the boned duck breast and leg on the bone, were perfectly cooked for a tender result. Accompanied by baby bok choy and carrots and dressed with a hoisin flavored sauce it was truly elegant. From the Thai offerings, jumbo shrimp with the tail on in a mango sauce with green and red bell peppers, and fresh mango, perfectly ripened, was a nicely spiced choice, as well. Singapore rice vermicelli chock full of shrimp and Szechwan crispy beef were a couple of other favorites. Yet to be tried are wok basil chicken, Ku duck Asian fajitas, seafood curried hot pot and surf and turf bird's nest. The diet conscious diner in not overlooked with several steamed dishes offered.

Lunch here offers Japanese lunch boxes, sushi, sashimi and rolls, and entrees from Southeast Asia and China. A fine feature at Ku is their Sunday Brunch. It includes many dishes from the regular menu. They are prepared to order {no steam table here} and you can have as many portions as you wish at a reasonable price. It is a great value and a nice choice for a family outing.

Not to be forgotten is the parking area next to Ku, no need to concern yourself with meters.

Enjoy this nice new addition to the Asian dining scene soon.

PORK AND VEGETABLE DUMPLINGS (100 DUMPLINGS)
100 square 3 by 5 inch dumpling wrappers*

1 pound finely ground porkku
1 Tbsp. minced fresh ginger
4 teaspoons minced garlic
2 Tbsps. finely sliced green onion
4 Tbsps. soy sauce
2 Tbsps. sesame oil*
2 eggs
½ pound Chinese cabbage, finely shredded *

For the sauce
1 Tbsp. heavy cream
1 Tbsp. butter
2 Tbsps. black vinegar*
Canola oil for frying
*Available in Asian markets

In a large bowl, place the ground pork, ginger, garlic, green onion, soy sauce, sesame oil one egg and shredded cabbage. Mix all very well. Place a teaspoon of the filling onto each dumpling skin. Moisten the edges with the second egg, beaten. Fold edges to form a triangle. Roll edges slightly to seal the dumplings. Place dumplings on a lightly floured pan until ready to cook. Fill a large pot with water. When it boils add the dumplings. As it boils add cold water. Repeat this process 3 times to be sure the filling is well cooked. Place cooked dumplings on a tray and let them rest until they are totally cold and dry. When they are cold and completely dry, fry them in canola oil for about 5 minutes or until lightly golden. Serve with sauce.

In a small pot, reduce the vinegar by half. Swirl in the cream and butter and simmer until smooth. Serve with the dumplings

If this sounds too labor intensive, take a trip to Ku Asian Bistro and allow the master chefs prepare them for you to enjoy.

Ku Asian Bistro
480 New Rochelle Road
Bronxville (Chester Heights Area)
(914) 668 8877

JudieJudie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.

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