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Crystal shrimp dumplings ($5.50). Although the perfectly steamed skins of these treasures were sturdy in holding in their generously packed fillings, that the overall taste was predictable.
Little vain pot grooming zealously. Don't see the other robos doing that as much as little Dumpling.
I took these at Yu-Shan Dumpling cuisine at 771 Dundas West. Not only is it cheap and filling but its the closest I've come to finding dumplings similar to those I ate in Taiwan. They have a selection of veggie dumplings with large chunks of mushrooms along with a selection of pork with chives or beef dumplings with a healthy amount of cilantro that can be served pan fried or steamed, both are great! Their hot and sour soup isn't too bad too, with a nice spicy bite and thick texture.
Homemade dumplings! Jiaozi are a kind of Chinese dumpling, common to China and other parts of East Asia. They have a life as future potstickers.
Talk about a great lunch. We actually got to stop at Mrs. Wong's house in the Houtong and eat her homemade steamed dumplings. This lady could cook! We ate and ate and she just kept bringing more. She was fantastic!
By the way, the white blob is sour cream (bottom left corner) and the yellow blob (top right) is softened butter.
Blog post here
© 2009 Tina Wong; The Wandering Eater. All Rights Reserved.
Chinese dumplings with dipping sauce made from chili, fermented black beans, soy and rice vinegar. The dumplings came in three different varieties:
Duck meat and water chestnuts.
Minced pork, chinese cabbage, spring onions and ginger.
Shrimp, zucchini and scrambled eggs.
Was working on a food menu for a friend who just opened a Kung Fu Tea in the Buffalo area. Great food and great drinks, as well as an awesome place to hang and chill with friends. Best of luck to his grand opening!
Ingredients (for 20 or 30 dumplings):
- 150 g of minced pork
- 1/4 onion
- 10 scallop eyes
- 100 g of boiled bamboo shoot
- a piece of garlic
- a piece of ginger
- oyster sauce
- cooking liquor
- salt and pepper
- a pinch of sugar
- shao mai wraps
Directions:
1. Chop onion and bamboo shoot finely.
2. Cut scallop eyes into small pieces.
3. Grate up garlic and ginger.
4. Put onion, bamboo shoot, scallop eyes, miced pork, garlic, ginger into a bowl.
5. Put a table spoon of oyster sauce and a table spoon of cooking liquor into the bowl.
6. Season them with salt, pepper and sugar.
7. Knead all together well.
8. Wrap a spoon of dumpling filling with a "shao mai wrap."
9. Arrange "shao mai" in a steam cooker.
10. Steam them for 15 minutes.
His sleep while his barrel dumplings are reduce heat. Perhaps last night he is watched AC Milan vs. Real Madrid :D
These triangular glutinous rice dumplings are stuffed with salted egg yolk, spiced meat cubes & some beans - they're made to be thrown into river to prevent fishes from eating the body of Tzu Yuen (a famous Chinese poet) when he committed suicide by drowning himself in the river.
The legend has been passed on for easily few millenias and every May, Chinese worldwide wrap these treats to remember that poet. These are made by my grandma and are VERY good :)
The only place to get loose on a Tuesday
Dumplings Bitch!
10x Dumplings = $5
7-10pm
resident DJs on rotation:
Soccer Mums,
Kablam,
Streetparty
Tranter
Every Tuesday 7pm till 1am
Eurotrash - Corrs Lane, Chinatown
photos at dumplingsbitch.com/
Euro Trash Bar
(03) 9654 4411
18 Corrs La
Melbourne VIC 3000
Reviews:
I use ground pork, napa cabbage, bean thread vermicelli, ginger, scallions, white pepper, soy sauce, sesame oil, and sugar.
the-cooking-of-joy.blogspot.com/2008/12/another-favorite-...
Dumpling de verduritas al vapor. Textura firme e interesante sabor de verduras con buen contraste del sésamo negro. Bien, sin entusiasmar.
Dumplings
Z & Y
San Francisco, California
(September 17, 2014)
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