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Stuffed with farmer's cheese, which was ricotta-like in texture. They were a bit sweet. I wasn't crazy about these. At Cinderella.
Ingredients (for 24 dumplings):
- 250 g of minced pork
- 200 g of shelled shrimp
- a bunch of leek
- a pack of Japanese basil (10 leaves)
- a piece of ginger
- sesame oil
- powder of Chinese chicken soup
- white pepper
- cooking liquor
- 48 of wheaten gyoza sheets
Directions:
1. Cut shrimp, leek, Japanese basil, finely.
2. Grate ginger.
3. Put minced pork, shrimp, leek, Japanese basil, ginger and all seasonings into a bowl.
4. Mix and knead all ingredients in the bowl until they become smooth.
5. Pick a table spoon of contents and wrap it with two of gyoza sheets.
6. Fry dumplings in hot sesame oil in a pan until brown.
7. Dip dumplings in sauce with soy sauce, vinegar, and chili oil before eating, if desired.
pork, shrimp, egg and chive.
they were very good, but looking over at the other tables, i think we made a mistake by not ordering any of the pan-fried dumplings. next time we'll get an order of each. the pan-frieds were all golden and in fact, as i was typing this christian just said he wanted to drive out there and get some....too bad Luscious Dumplings is probably closed.
1. Prepare a filling. It may consist of meat (pork), fish, vegetables, shrimps, depends on an individual favor.
2. Prepare a dough. The dough can be based on flour. I suggest you buy prepared wrappers in the Chinese Market.
3. Mix vegetables and pork and put some condiments(salt, soy sauce， sesame oil and so on) in it.
4. Dumplings may be prepared using various methods, including baking, boiling, frying, simmering, or steaming.
With nothing specific planned, the second day was somewhat more relaxed than the first. We didn't even get to DC until around lunch time...
The original plan was to have lunch at the National Museum of American History, but on the train Steph suggested we stop by Chinatown for Chinese food. I wasn't too excited about this plan, but Benson jumped on it since I have been nixing Asian restaurants recently. Getting in the spirit, we held a vote (which I was predestined to lose).
I'd been to Washington's Chinatown in the early 90s when my Mom lived in the Virginia suburbs, but didn't anything about it except for the rather large gate. When we got out of the Metro station, I was shocked--wide roads in Chinatown? Where were the huge crowds of people? It sure wasn't San Francisco (or even Boston for that matter). Doing some research at lunch, I found out that DC's Chinatown had a late start (in the 1930's) and depopulated after the 1968 riots.
Mom and Steph didn't remember the name of the restaurant, but know it by the guy in the front window making the noodles. It turned out the name was "Chinatown Express." The food was pretty standard American Chinese food. As for quality, I'm not the best judge since I haven't been in the mood for Chinese food in a while, but it wasn't bad. Benson gave a "so-so" sign when I asked how it was, and Mom said it wasn't as flavorful as the last time they went.
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Din Tai Fung staff prepare dumplings in Taipei.
The founder of Din Tai Fung was a man called Bingyi Yang. Born in 1927 in China's Shanxi Province, he moved to Taiwan as a young man in search of better prospects. His first job was as a deliveryman at a store called Heng Tai Fung, which sold cooking oil.Impressed with his hard work, the owner quickly put Bingyi in charge of the oil store’s accounts after just two years of service. But due to other business losses, the oil store was forced to shut down, leaving Bingyi unemployed.
Bingyi decided to start up his own oil shop with wholesale oil purchased from Din Mei Oils. To show his appreciation to his first boss at Heng Tai Fung, he named his new store Din Tai Fung.
However, when tinned oil went on sale around 1972, sales at Din Tai Fung plummeted. Taking advice of a friend, Bingyi and his wife turned half of their shop towards making and selling steamed dumplings. The quality and exceptional taste of Din Tai Fung’s steamed dumplings attracted many customers and the business took off thanks to its strong word-of-mouth. Spurred on, Din Tai Fung stopped selling oil and turned into the full-fledged restaurant it is today.
This was the humble and inspiring beginning of an international brand – Din Tai Fung.
For more information, please visit www.dintaifung.com.tw
Made about 50 dumplings yesterday. Even made the wrappers (which taste much better homemade). I ended up freezing about 2/3 of the dumplings, some of which I quickly boiled this morning to prepare this bento. The dumplings are lying in a dipping sauce made with "aromatic" soy sauce. The "aromatic" part means that some dark soy sauce was simmered with ginger, brown sugar, star anise, cinnamon, and Sichuan peppercorns. Add a crushed clove of garlic, a splash of chili and sesame oil just before serving and enjoy. Yummy!