View allAll Photos Tagged dumpling
Shanghai-style soup dumplings with pork, shrimp, scallions, peppers, garlic, ginger, and salty chicken soup. Served with a dipping sauce of vinegar and sliced ginger.
Dumplings (pierogis) from the Alaskan Dumpling food truck on Bothell Way in Kenmore, WA
Olympus Pen-F
Panasonic 12-32mm
Made some mini dumpling plushies for keychains/cell phones. They are currently prototypes but the top dumpling is probably the most closest to the final product. Check out the rest of this gallery set for more pictures of these mini dumpling softies!
Now available @ the PandaPad.Com's Ai-Panda Shop shop.pandapad.com/online/plushies/
Dumpling the goat - one of our two rather ineffective organic lawnmowers.
Signs of spring in the garden - especially in the part fenced off from the goats!
#28 in my photo-a-day project.
Khinkali, my new favorite food of all time! Filled with a wide variety of fillings such as mushrooms or cheese, but most often with spiced meat (usually beef and pork, sometimes mutton) with greens, onions and garlic. Interestingly, the meat filling is uncooked when the Khinkali is assembled, so the meat's juices are trapped inside the dumpling while it slowly cooks, making the process of eating it a messy but delicious one! As the nipple is tough, you discard it, allowing others to count the number you've consumed, which was a record number for me.
Trying out the "Chef's Tasting Menu" for dinner @ "Labyrinth", a Michelin 1-Star restaurant, offering a modern take on Singaporean cuisines.
"Braised chicken, Homemade rice flour, Ginger & chilli"
I know the chef is a fellow Hainanese and so, no big surprise he would go after the jewel of Hainanese cuisine in Singapore - the Hainanese Chicken Rice.
Rice flour skin prepared with chicken stock, rolled and served ala Chinese dumpling-style with a chicken meat filling (most likely using chicken breast meat), floating atop a small sea of gingery chicken rice chilli sauce.
The skin was so fragrant with both chicken oil and sesame oil aroma - closing my eyes, I could really envision a real Hainanese poached chicken. The chicken filling was so moist and bursting with juices, and needless to say, the gingery chilli sauce did its magic to translate the beautiful bluffing to a satisfactory ending.
I was kinda wistfully wishing for a second dumpling.....
Shopfront - 中华名小吃 Dumplings Plus
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Previously 夜上海 Ye Shanghai. I wonder why they changed names?
The food seems a bit better, but I prefer the well-spiced stronger lamb flavour of the lamb soup at 家家乐 Noodle Kingdom. The 细面 broad noodles had a good texture, and because of it is uneven and handmade, some parts are slippery smooth and others thicker and more chewy.
The waitresses were a bit slow though, but the serves are huge!
中华名小吃 Dumplings Plus
Flr1/ 269 Swanston St Melbourne 3000
(03) 9663 9898
Photos:
- 西北羊肉汤细面 Handmade Broad Noodles with Lamb Soup
- decor
Thank you Pam (uberstitch) for the generous and fun Beach Dumpling package! I'm sorry it took me so long to get this photo posted but I certainly do appreciate all of your effort and thought. Thank you thank you! The dumpling is so cute (I do love some beach cottages!) and the fabric (as you know) is some that I've been looking for. Not to mention all of the fun doo-dads. I do love some good doo-dads!
Perfect steamed dumplings: first bite releases that little bit of juice from the meat that's piping hot and makes you almost go 'ouch!' before devouring the rest of the dumpling.
That's a crawfish dumpling sitting in sauce, and that bigger plate has summer rolls of lobster, watercress, and mango pieces, wrapped in rice paper.
Drie soorten diepvriesdumplings. Links: Synear. Midden: Chimei Leek Dumplings. Rechts: merkloos eigen import Cheung Kong, Potstickers
Duan Pandan Rice Dumpling stall at the Albert Mall. Waterloo Street during the Dumpling Festival 2019 (Duan Wu Jie).
It was...ok, maybe. Not good enough to compel me to return. But I only tried the dumplings, so I can't speak for the other stuff.
Dumplings in Korea are huge! These dumplings -- about the size of my fist -- are larger than a dumpling has any right to be. The taste was alright, but when you bit into one, it would fall apart, the contents spilling out into the soup. Kind of defeating the purpose of a dumpling, in my humble opinion...
Knedla sa sljivama, a Serbian dessert/snack of potato dumplings with a plum centre. I love to eat it for lunch. It's a rare treat as it works best with Victoria plums, which are still seasonal. I roughly followed this recipe, but I used butter instead of oil, egg substitute, and rice bread crumbs, so they aren't as yellow/dark as they should be. Served with sugar and/or cinnamon. Yum!