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Onions, carrots, celery and peas with sage seasoned dumplings. My dumplings sank a bit. I think I may have underixed them as I was afraid of over mixing them! Still delicious and that's what matters. ;-)
この写真を撮る少し前に近くの地下街でサテンのドレスを着た二人の女の子を目撃しました。
彼女たちは「これ食べないと力が出ないんだわ」と言いながらパックのみたらし団子をほおばっていました。
そしてドレスの裾をつまんで階段を駆け上がっていきました。
Shortly before taking this picture, I witnessed two girls in satin dresses in a nearby underground mall.
They ate the skewered dumplings in a hurry, saying, "If I don't eat this, I won't be strong."
Then they pinched the hem of the dress and ran up the stairs.
My first attempt at making the dumpling pastry. Next time I will use smaller apples and add more sugar. I just guessed on the sugar mixture
Cooks preparing dumplings at Din Tai Fung restaurant.
Bellevue Square in Seattle. Two years ago.
Shot through a glass window.
Dragon Boat Festival is a festival celebrated by Chinese as well as many others of Chinese origins, including those living in Singapore, Malaysia, China, Hong Kong, Taiwan or Vietnam. Based on Chinese lunar calendar, Dragon Boat Festival is celebrated on the 5th day of the 5th month, thus called as Duan Wu Jie (端午节) or Double Fifth Festival.
Chinese Dumpling Festival is sometimes called as solar maximus festival which happens every summer solstice or the northern hemisphere’s longest day of the year.
We were in the mood for dumplings today and ordered both the fried pork dumplings and the steamed pork & leek dumplings at Shanghai Cafe (@ 100 Mott). They were pretty good, but these are the dumplings I dream about.
Note I originally uploaded this a month or two ago, but that scan was screwed up... this one is better.
I made this for a full house on Thursday evening. A big vegan casserole. We served it with mashed potatoes and baked beans.
great winter satisfying food for greedy, hungry people!
Asobi Seksu - Thursday
I saw him most days in the little jiaozi restaurant in Urumqi. It was his job to pile the plates of hand-made dumplings over the steaming water vat to cook. He often served at table too, always with a smile.
Duan Pandan Rice Dumpling stall at the Albert Mall. Waterloo Street during the Dumpling Festival 2019 (Duan Wu Jie).
Nerd's Recipe: Pork and Chive Dumplings with Raw Shrimp (40 dumplings)
The Chinese dumplings are delicious either steamed or fried. When fried, they're called "pot stickers." Though the dough is easy to make, if you're short on time you can use premade round dumpling wrapper.
Main ingredients: Pork, Chive, Fresh Shrimp
For dough
•2 cups all-purpose flour
•3/4 teaspoon salt
•1 cup warm water
For filling
•1 pound ground pork
•1 pound raw shrimp, peeled and deveined, cut into 1cm pieces
•1 pound of Chinese Chives, finely chopped
•1 tablespoon minced fresh ginger root
•1 large egg
•2 teaspoons Chinese cooking wine, such as Shaoxing wine
•1/2 teaspoon salt
•2 tablespoon vegetable oil
•3 tablespoons soy sauce
•1 tablespoon oyster sauce
•1 tablespoon sugar
•1/2 teaspoon Asian sesame oil
For dipping sauce
•1/2 tablespoon soy sauce
•1 tablespoon unseasoned rice vinegar
•1/2 teaspoon Asian sesame oil
Preparation
Make dough
Stir the salt into the flour. Slowly stir in the warm water, to form a smooth dough. Knead the dough into a smooth ball. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
While dough rests, make filling
Add all the ingredients, such as the ginger, soy sauce, salt, cooking wine, vegetable oil etc. into the meat and shrimp, stirring in only one direction. Add the chives, stirring in the same direction, and mix well.
Roll out wrappers
Divide the dough into 40 pieces. Roll each piece out into a circle about 3-inches in diameter.
Fill and pleat dumplings
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. One way is to pleat the edges (to get that gorgeous crescent effect), another is to press the edges firmly with your fingers (and get a simple semi-circle). The wonderful thing about wrapping with homemade, fresh dough is that there is no need to wet the edges with water. The wrappers are naturally adhesive. For premade round dumpling wrapper, wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
Cooking the Dumplings
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.