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Lunch @ Qingdao's '春和楼', a culinary institution in the city.
Steamed dumplings are a staple in the province. And these, were juicy, moist and the pork filling flavourfully savoury. They were very popular with the locals and they are long queues for them.
Shanghainese Delicacy “小籠包” literally means "dumplings in bamboo basket" is widely enjoyed. Minced pork fillings with its special meat sauce is served best with ginger vinaigrette
Korean dumplings are called mandu. (Chinese jiaozi, Japanese gyoza)
These are filled with a kimchi stuffing, so I think no real dipping sauce is required, just some soy sauce.
They make a nice lunch. I prepared them like potstickers.
Klik om meer te lezen over deze: mandu.
tutorial via Michelle Patterns
fabric: partly different charm packs of Kate Spain
batting swapped with @Colibee (ColiBee) thank you!
recpient: my little daughter who ordered another one :)
As I really enjoyed making a qayg (quilt as you go) panel and sewing the little pouch I'll definitely sew it again. :)
Never had this for dinner on a New Year´s Eve, but I do like the concept.
Light dinner and relatively healthy stuff.
The Uyghur gastronomy is influenced by the Turkish, Persian and Chinese cuisines. Mutton constitutes the base of their diet, in dumplings at breakfast, or with rice and other condiments. They don’t waist anything of the mutton, cooking and consuming even the lungs and brain of the animal. They cook pilau, fried and sticky rice, with date juice or spices. Maize and wheat are also part of their diet and laghman (a kind of noodles), kebabs, pigeons and cabbage are among some of the traditional Uyghur meals. Uyghurs also have all kinds of bread called çong nan (large and thin bread), toğaç (small and thick bread) for example. They also bake short puff pitas (qatlima) as well as thin pancakes (poşqal). Uyghurs traditionally drink rose tea or ayran tea (with fermented milk). Uighurs cook a lot in the streets on wood stoves and eat there as well.
The Silk Road, or Silk Route is a modern term referring to a historical network of interlinking trade routes accross the Afro-Eurasian landmass connecting East, South and Western Asia with the Mediterranean and European world, as well as parts of North and East Africa on about 4,000 miles (6,500 km). It gets its name from the lucrative Chinese silk trade along it, which began during the Han Dynasty (206 BC – 220 AD). Trade on the Silk Road was a significant factor in the development of the civilizations of China, India, Persia, Europe and Arabia. Though silk was certainly the major trade item from China, many other goods were traded, and various technologies, religions and philosophies, as well as the bubonic plague (the « Black Death ») also traveled along the Silk Routes.
© Eric Lafforgue
This is the base of one of the two early gasholders at Carrickfergus gasworks. The brick lined tank only needs water around the sides of the metal holder and therefore some of the space inside is filled with a brick cone often referred to as a dumpling.
This is the appetizer from Bullion Bar & Restaurant. Its served with walnut.
Lovely...too bad I was too full for a main course. Oh...
uh... interesting, but actually quite nice with a splash of black vinegar to counter the sweet mayo.
I never imagined they would use tinned tuna, let alone bind it with mayo like in a sandwich :P
3 dumpling bags as per Michelle Patterns
tutinella.blogspot.co.uk/2014/01/221-kolejne-kluseczki-ne...
Leah made the filling and I helped to fill the dumpling wrappers. These were so easy to make and turned out so tasty!
Recipe from Steamy Kitchen: steamykitchen.com/5849-chinese-boiled-pork-dumplings.html
I'm ready for the next step: choosing the filling. I won't add Swiss chocolate, despite the fact that Switzerland is famous for it. The real stuff isn't made for traveling during the summer months. Sorry, partner. Maybe you¨ll come to Switzerland one day. I would arrange a chocolate degustation for you and I would even let you play with my stash. In the meantime I'll fill the dumpling with as many scraps as possible … or as many as the Swiss postal services allow me.