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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.
I sometimes get cravings for Dumplings, LOTS of them!!! I got some off of the factory that I will deal with for my Noodleshop, and ate like 40. No wonder I feel sick today
I didn't realize that you could eat violet leaves as well as the flowers until leafing through Deborah Maddison's Savoury Way on the weekend. She recommends the new leaves and suggests that they taste not unlike lettuce. Well I incorporated tender young leaves with the flowers, pea shoots, capers and a sliced tomato in this salad and agree they do taste lettuce like - I'm not sure what kind of lettuce yet. There are small chicken dumplings hiding in the salad which were dunked in the shiso-soy-mirin dressing. A dribbling of the condiment over the salad served to dress it and the new cumquats were exquisite sour-sweet. Savoury ricotta, walnut apple muffin to finish.
Dumpling , one of my favorite food , my wife made some for me and my kid today while i am on diet, damn !!! In order to compensate my diet frustrations i decide to feed some pixel to my camera as well.
Lighting Info:580exii camera left point at wall to back lit the subject and a reflector in front of the subject to fill in the shadow, trigger by ST-E2.
Just dumplings here, nothing else. Late lunch on Saturday during Howl festival. We were tired after eating, but it was just about time for Wigstock to begin, so we decided to at least check it out. I'm so glad we did.
Taken on November 22, 2004 at Lin's Dumpling House
Uploaded so I can refer to it in a current blog entry.
The in-house specialty - the xiao long bao dumplings which was reallllllly good.. it was steamy, meat was tender and well done with lots of 'juices' in each dumpling. We always made it a point not to burst the 'bubble'. ;) The skin texture of the dumpling was smooth and fine unlike some which we have tasted before, that thick and tasted too artificial.
Pity this was what's left when we took the picture. It was sooo good that we couldn't stop eating.
Camy Shanghai Dumpling & Noodle Restaurant in Chinatown, Melbourne
its like 6 plus aussie for 15 f these wonderful jiaozhi like things. Vinegar is free flow so yay!!!!
Sophia and Daniel brought us here and called this place "Dodgy Dumplings".....
Here is a large plate of Knödel that was served with Christmas dinner last year. Knödel are a special type of German dumpling. They are made from potatoes and bread crumbs, and are boiled in a napkin to give them their round shape. You can see a pair of them in my Weihnachtsessen photo.
from A little DimSum Place(甜心点心) in SS2.
A dumpling with juicy prawns and spinach leaves wrapped in a translucent dumpling skin.