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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).
Modern take on traditional dumplings - chocolate and cherry. Photos taken whilst visiting friend's new dumpling shop
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.
you 'drink' the soup first, then eat the dumpling...really good!! ^-^
(sorry, i don't remember the actual name...:p)
updated: its chinese name is "蟹粉灌汤包"... thanks to laurence! ^-^/
南翔饅頭店, yu yuan garden
shanghai, china
2003 sep
© woolloomooloo / woolloomooloosky. all rights reserved.
jess and vini outside our favourite dumplings restaurant in stockholm, "Mormors dumplings" (translates into "Grandma's dumplings").
Camera: Zenit TTL
Film: Kodak Gold 400
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with fer, mika-rin and tae-chan.
after strolling (more like shooting? hehe) around asakusa, we had a lovely tea time here.
why don't you join us? yum yum :)
☆three kinds of dango(rice dumpling)
brown : sweet red bean paste
white : white bean paste
yellow : miso paste
@"kototoi dango" mukojima, Tokyo, Japan
I had walked by this restaurant earlier in the late afternoon and found a crowd in front tentatively watching two cooks inside. One was rolling out rice dough while the other was shaping and filling the dumplings. I'd tried to squeeze in to take a few photos but found the crowd uncooperative. Later that evening as I came back down the same street, I was attracted to the large red sign on the facade. I stopped to look but hesitated whether I should take some shots. As I began walking away, I began having second thoughts. What are the chances of me coming back this way again? A few yards from the corner, I quickly turned back, crossed traffic to the middle island and snapped this shot. It's interesting to note the organization of the trash in front, from the neatly lined trash bins down to the bundled plastic and cardboards.
Wishing everyone a fabulous weekend with your camera.
these are my favorite brand of dumplings from the frozen food section. the skin on the dumplings are thicker than the gyoza potstickers, but not so thick that it reminds you off the cheap americanized chinese food takeout places'. the skin is just the right chewiness. the filling is a pork and chinese leek mixture, and unlike the other brands, they don't skimp on the filling. a pack of 50 causes over 10 bucks. pricer but tasty.
Home-made Rice Dumplings. Bak Chang (hokkien), zongzi (mandarin) or just simply Zong. The rice dumplings festival is celebrated round the world by the Chinese today (30 May).
For more info: en.wikipedia.org/wiki/Zongzi
The homemade pork dumplings turned out great via www.playeattravel.com/ & www.facebook.com/Playeattravelcom
Tribute to my Grandma.
Pierogis (polish name for dumpling) and blueberries are the flavors of my childchood. Since the middle of June every year my grandma use to take me and my sister to the nerest forest to pick blueberries. It was a big trip we had to get up very early at the morning and walk with our little baskets to the train. My grandma knew this big woodland like her own pocket, she discovered the beauty of wild nature to us. She shown us all the eatable berries (and all the best places to collect them), herbs and mushrooms. We could spend whole day in the forest and come back just in time for late dinner which grandma always cooked with what we brought back from the wood. In the blueberry seson it was always pierogi. They are just blueberries with sugar packed into ravioli like dough (but much softer) served with sugar, sour cream and extra blueberries on the top. The mix of cream, sugar, cooked and fresh berries is something you can not resist- it was the only time grandma always let us to lick our plates- because this was the only way to eat what the best in pierogis- to the very end.
Therefore I really wanted to show empty plate on this diptych:-))). This is all about blueberries dumplings licking your plate until you get very last drops of the nectar.
Grandma is no longer with us, during blueberry seson I miss her the most.
Whatever heaven she went to- it is full of forests- that's I'm sure. She keeps herself busy as a bee collecting all the goods she can find there. Than she cooks all this treasures in the heavenly kitchen and I'm more than sure most of Angels have purple spots on their robes from bluberries Pierogi.