Kroger is showcasing a social cooking series called Pass the Tradish, where two influencers from different backgrounds come together to learn how to cook a traditional holiday meal with each other's families.
The holidays are about bringing people together, which is why this season, Kroger is showcasing a social cooking series called Pass the Tradish, where two influencers from different backgrounds come together to learn how to cook a traditional holiday meal with each other's families.
Korean-American chef Roy Choi and his family will celebrate the holiday season with Sophie Jaffe, a Jewish-American wellness expert and entrepreneur, and her family. Roy will teach Sophie how to make his family’s Christmas Mandu, and Sophie will teach Roy how to make her family’s Hanukkah latkes.
Each influencer will learn the history behind the other’s family traditions and special recipes. Learn about where the recipes came from, their cultural significance and why each family has chosen to make them every holiday season.
Once they’re done cooking, the influencers and their respective families get to enjoy their tasty meals together and bond over their mutual love of food!
These spicy pork dumplings, sprinkled with kochukaru and dipped in a spicy-tangy sauce, are the perfect way to add a little heat to your holiday celebrations. Enjoy them boiled, pan-fried or both!
- 4 oz. firm tofu, crumbled
- 4 oz. ground pork or ground chicken
- 4 oz. ground beef
- 1 cup minced scallions, plus more for dipping sauce
- ¼ cup minced fresh ginger, plus more for dipping sauce
- ¼ cup minced garlic, plus more for dipping sauce
- 2 Tbsp. oyster sauce
- 2 Tbsp. Asian sesame oil
- 2 Tbsp. roasted and crushed sesame seeds
- ½ cup finely chopped green cabbage
- 1 egg
- 1 Tbsp. soy sauce, plus more for dipping sauce
- 1 Tbsp. unseasoned natural rice vinegar, plus more for dipping sauce
- Pinch of kochukaru or gochugaru, plus more for dipping sauce
- Pinch of kosher salt
- 1 cup all-purpose flour, for dusting
- 50-60 dumpling wrappers
- Egg wash (1 egg beaten with a splash of water)
- 1 tsp. sesame seeds, plus more for garnish
- Chili oil, for garnish
- In large bowl, mix together tofu, ground pork or chicken, ground beef, scallions, ginger, garlic, oyster sauce, sesame oil, sesame seeds, green cabbage, egg, soy sauce, rice vinegar, kochukaru and salt until well incorporated.
- Using the flour, dust a clean table and sheet pan. On table, arrange filling mixture, wrappers and egg wash.
- Place dumpling wrapper in palm of your hand and scoop a teaspoon of meat into center. Brush top edge of wrapper with egg wash; fold over to make a half-moon, sealing edges and pressing out any air. Reserve on prepared sheet pan. Repeat until all filling and wrappers have been used. Keep dumplings covered with plastic wrap to keep from drying out.
- Over high heat, boil a large pot of salted water. Over medium heat, heat large sauté pan; add about ⅛” vegetable oil.
- Working in batches as to not overcrowd the pot, cook half the dumplings by dropping them into the boiling water. Reduce heat to a strong simmer. Cook dumplings until they float, about 2 minutes. Using a slotted spoon, transfer dumplings to plate.
- Meanwhile, working in batches as to not overcrowd the pan, arrange remaining dumplings in sauté pan, bottom-side down. Cook until bottoms are light golden brown, about 45 seconds. Add 2 tablespoons of water to the pan; cover. Continue cooking until water has evaporated. Transfer cooked dumplings to plate. Repeat until all dumplings are cooked.
- To make dipping sauce, mix together equal parts soy sauce and rice vinegar. Stir in a pinch of kochukaru, minced ginger, sliced scallions, minced garlic and sesame seeds. Serve boiled dumplings with drizzle of dipping sauce, chili oil, sesame seeds and scallions. Serve potstickers with dipping sauce on the side.
Looking for a fun holiday recipe your whole family will latke a lot? Celebrate the Festival of Lights with Sophie’s Latkes topped with applesauce, sour cream or a bit of both!
- 3 medium russet potatoes, peeled and shredded
- 1 large egg, beaten, or more to taste
- 2 Tbsp. all-purpose flour
- 1 Tbsp. grated onion
- ½ tsp. salt, or more to taste
- ¼ cup avocado oil for frying, or more as needed
- Applesauce, for topping or dipping, optional
- Sour cream, for topping or dipping, optional
- Using cheesecloth, wring out excess moisture from shredded potatoes.
- In medium bowl, mix together two cups shredded potatoes, flour, salt, egg and diced onion.
- In frying pan over medium-high heat, heat oil until it sizzles when a drop of potato shred is placed in the pan.
- Carefully add spoonfuls of potato mixture to hot oil, pressing down to form small patties.
- Cook each potato pancake until golden brown, about 5 minutes each side. Move to paper towel-lined plate to drain.
- Serve with applesauce, sour cream or your favorite latke topping.