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My first and only batch of uncooked pierogies.Found a recipe for the skins and filling: end results were not too bad. My filling was made with potatoes (a tradition), mushrooms and onions. By the way, pierogies are Polish dumplings in case you were wondering :)
This was my first attempt at making pierogies.. I guess it wasn't too bad, skins were a bit thick though and they were a tad bland. The sour cream helped but still a bit bland.
Soup dumplings ok. Jiaozi dumplings also ok, but still haven't found the one that has the pocket of soup inside.
Dumplings pictured includes a mix of the meat variety and Cabbage with mushroom variety purchased from Aga Deli, Wollongong at 30 pierogi for $14.50
To cook just boil in salted water and pan fry in butter
Tech: Photo taken with my Pentax istDl dslr with my SMC f1.8 55mm prime lens with manual focus.
IMGP5433
Dumpling al vapor de verduras. Excelentes, esta vez sí, mucho mejores que en la anterior ocasión. Se acompañan con salsa de soja.
I love Nepali food!
On the walk from Panauti to Namo Buddha in Nepal, we came across a “restaurant”: a dark hut with rickety benches outside. Inside – in the gloom – a husband and wife team were making over-sized momos, or Nepali-Tibetan-style dumplings.
For the PhotoBlog story, please visit: www.ursulasweeklywanders.com/travel/light-and-dark-in-the...
Dumpling had that many unshelled seeds in his cheek pouch. Greedy hammie! I guess he got confused when Pudding managed to climb out twice (because Pudding let me help), and Pudding had relatively empty pouches. So he emptied them out then climbed again.