Sarah Freedman-Izquierdo of Miami Beach won the $25,000 grand prize awarded by chef Jacques Pepin in the live national championship Man-O-Manischewitz Cook-Off – the only national kosher cooking competition in America. Five finalists, selected from over 2,000 entries, competed at the JCC in Manhattan in front of a panel of judges led by Pepin. Sarah’s award-winning recipe was her Mandarin Dumpling Soup.
Her prize package includes a trip to New York City, GE Profile kitchen appliances, cash, Manischewitz products, and a silver engraved trophy plate. The winner, a 53-year-old mother of two, owns a marketing company. It was the first cooking contest she entered in 12 years.
Mandarin Dumpling Soup
1 1/2 teaspoons fresh ginger finely grated
1/4 cup diced water chestnuts
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon dry sherry
14 ounces ground turkey
25 dumpling wrappers or wonton wrappers
6 cups Manischewitz All-Natural Chicken Broth
In a large mixing bowl, mix the ginger, chestnuts, soy sauce, sesame oil, and sherry. Add the turkey to the ginger mixture and combine all ingredients well.
Scoop 1 level tablespoon of the mixture into the center of your dumpling wrapper. Using water, moisten the rim of one half of the wrapper. Fold the wrapper in half and press the dough along the edge to seal. Lay the dumplings on a separate plate as you finish each one (do not flour!).
Bring the Manischewitz Chicken Broth to a boil in a 3 quart pot. Gently drop dumplings in one at a time. Use a rubber spatula and skim along the bottom of the pot every so often to keep the dumplings from sticking. Reduce the broth to a simmer. Cook for 5-6 minutes, then serve.
Makes approximately 24-28 dumplings. These can be frozen for up to two months or used right away.
For contest details, visit www.manischewitz.com.