View allAll Photos Tagged dumpling
Family dinner (all my sisters, bro-in-law, nephews, etc)
we (actually, they, as all I did was eat) made both fried dumpling water boiled
Homemade dumplings prepared for Sping Festival celebrations.
Yes, the really ugly one in the middle-front is one of mine. My friends make it look so easy, but it takes a bit of practice to make them so plump, beautiful, and tasty looking.
This is Dumpling who features in the photo with my Daughter who is holding her when she was a baby last year.
Dumpling has now had her baby and for the last two nights she hasn't stopped eating. Baby is very active judging from the amount of times I saw a very pink and hairless limb going in and out of her pouch.
Poor Dumpling is still a bit shell shocked from the whole ordeal, and don't us mothers know that feeling!!
They are actually cooking now as I type this. A few nights ago I was at a neighborhood bar and the only food they sold were fried pork dumplings. Being a dive bar (self consciously so) they clearly do not make them themselves but likely buy them in bulk from one of the many Chinatown dumpling houses nearby. I've had many nabe dumplings but these were different. I couldn't quite put my finger on it other than they had a nice balance of filling to skin (despite the fact that the bar microwaved them unevenly and some were cold). I've been craving them and hadn't been able to put them out of my mind. Yesterday I tried to find the source of these magical dumplings and failed. So I decided to make them myself. I tried different shapes although as you can see, diversity was rather limited.
58 RMB ($9.35) @ Din Tai Fung, 6462-4502. This is a famous Taiwanese chain specializing in xiaolongbao (soup-filled dumpling) that some say are the best there is. It’s certainly generated hype, apparently there's a line up for it in Japan. Luckily this new Beijing branch isn't nearly as busy, mind you, these cost 10x more than other xiaolongbaos.
The skin was delicate and it was very soupy. I can appreciate how they got the skin to be so thin without breaking, but the pork filling was very standard.
Note: Xiaolongbaos originated from Shanghai where they're still being served at the restaurant that invented them (Nanxiang Mantou Dian). How do they get the soup into the dumplings you ask? (Well, I ask.) Gelatin! The gelatin melts when it’s heated.
Sorry for the poor quality — it's a phonecam pic.
Links (see the RGL page for links to other reviews):
in new york they are called soupy buns. they are dumplings with steamed minced pork meat inside swimming in very tasty broth that just makes me say mmmmmmm! everytime i eat 'em. they are best eaten with thinly sliced ginger in black vinegar. sad to say, this particular soupy bun is not the best one i've tasted. i've had better. for me i like din tai fung's of crystal jade's better. when i eat there, i'll include it as a set in this collection.
I'm not sure what the proper name for these is. I think I've heard them called "soup dumplings" but who knows..... all I know is that they are damn good.
You take one bite and the pork juices meld with the vinegar and create heaven in your mouth.
On the menu as 韭菜锅贴. Not as nice as last time, they seemed to have grown in size, but their skins were too thick this time.
It was a rewarding experience to make my own dumplings not only being able to get closer to my own tradition but also closer to my mum. We had an endearing time together
Yes, No and Maybe? I originally designed these to hold signs with cute sayings, but found these cute wooden plant picks. I call these critters "Dumpling Cats".
Thinking it was a great way to use up CSA cabbage (and it was), I decided to make dumplings and a slaw last night. I used to live basically in Chinatown, so I was spoiled by having really close access to things like packaged dumpling skins. Not a single store in my new neighborhood has them, or anything close! Trust me, I looked.
I decided they must be easy enough to make, and really they are--it's just flour and water. But holy hell, rolling out dozens of tiny dough balls takes FOREVER. The results are very tasty, with a little more practice I would be able to make endless numbers of precise and pretty little purses, and there are tons in the freezer for later...but seriously, for how much I can just buy some freakin dumplings someone else made, I'm never making these again!
Fresno State Food Science & Nutrition FSM 133 Quantity Foods Class is helping to make Zongzi rice dumplings - a traditional Chinese food made with rice, eggs, bamboo, meat and other fillings. The class is trying to make as many dumplings as they can for this event. The classes were taught the process by Gail and Bill Ho, and the dumplings will be sold at the Oct. 3 Fresno Chinese Baptist Church to raise funds for an Asian medical mission trip."
September 1, 2015. Photo by Geoff Thurner, Copyright 2015.
Recipe will come
2 servings
2 cup Kombu & Shitake Mushroom stock
100g Daikon rasidh nimono
4 minced Shitake mushrooms
Ginger to taste
2 Tablespoon Potato Starch
10 Dumpling skins
1 Tablespoon Soy Sauce
20g wakame
Dumpling pouch pattern can be found here:
keyka.typepad.com/my_weblog/2011/08/lets-make-dumplings-f...