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my first picture of my first manju kun! dear little dumpling. ♥
I have to write down my experience, so that I can read it later. Don't even bother to read this, it will be boring.
ok so I thought I kind of needed to document this, because I sort of have an obsession.
for as long as I can remember I have LOVED manjus! but sadly, I never saw them for sale anywhere. finally, I saw two at kawaiishopjapan! I got really excited, and the whole day I was waiting by the computer and strategizing. when the shop opened, I added this little guy to cart first because the tip on the top is really cute, and I thought those were supposed to be more rare, or something. anyway, the other one was already purchased. my hands were shaking like mad, trying to snag him before someone else did! when it didn't deny my order, I couldn't even believe it. so i actually thought I never even got the thing, until I went into my email and saw that it had been confirmed. AWESOME.
when he arrived, I squeed like mad. then I ran upstairs to check him off my list of manjus I want. (all of them. and the list has pictures. and checkboxes. and names. and now, a date for when this guy arrived!) Cecily was there, and saw the whole thing on video chat... LOL!
and if you really read that, brownie points for you! xoxo
Dumpling is a broad classification for a dish that consists of small pieces of dough wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying.
You can buy my postcards in here or buy me a coffee!
Photo by Girl Travel Factor
@Mandu
with 3 different stuffings.
the best mandus I've had so far.
they are very light in texture and have a great flavor
Shrimp dumplings (white): These showcased the handiwork - these looked like little shrimp. I don't know why - but shellfish (ie. shrimp)-filled dumplings tend to be wrapped in the white rice flour skins.
Rabbit dumplings (yellow): Nothing particularly "rabbity" about this course - if I didn't know it was rabbit, I would have just figured it was lean pork.
I made dumplings for our lunch one weekend. It was faster to just fold them in half rather than make the nice pleats. The filling was pork and spring onions.
These have minced pork, chard, cilantro, shallots, garlic, chives, shiitake mushrooms, and ginger in them. My girlfriend and I made them for dinner tonight. They were served with a dipping sauce comprised of shoyu, rice wine vinegar and nanami togarashi.
Stopping in to try the goods at House of Dumplings in Union City, California.