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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...
This is one of my aboslute favourites. With XO sauce, it becomes extra good!! My beloved snow pea shoots are behind.
Making dumplings at our friends house on Oscar night was so much fun. Here we just finished building the lamb & pumpkin ones, while the pork dumplings are ready to eat.
The most exciting part of the evening was driving home on unplowed roads after 6" of snow had come down. Luckily, we only had to go a mile and have a truck.
Nan Xiang Dumpling House, Flushing, NY
February 18, 2012
38-12 Prince Street
New York, NY 11354
+1 (718) 321-3838
I've never seen carrots used in dumpling meat. But for a Western Cafe in Yangshuo to make these.... they were damn good!
Cowboy dumplings
It is the week of the national holiday here, Michael and I decided to visit the national art gallery near Tiananmen square. I was there a few days ago and saw the Beijing international design show there and wanted him to see it as well. However when we arrived there were hundred of thousands of Chinese all came for the same reason. It seems the city has it all prepared for the mass of people, there were hundred of soldiers directing traffic. The main roads were all closed, many portable toilets line up on both side of the road.
It was a beautiful day, the sun was out and sky was blue which is rare in Beijing. Many carried the small national flag I seen the street sellers offer for sale. Some even had their face painted with a miniature flag. The hot sun was too much for Michael’s pale skin, luckily a street seller also hats for sale and the only one large enough for him and give him protection was a white cowboy hat! Soon after, a man approach Michael and asked if he could have his picture taken with him.
The line up was for the national gallery so huge and we figure it will not possible to get in today. Michael took me to this park nearby he knew instead. After walking around and took some photos we decided to break for some lunch. We stopped in front of a dumpling restaurant called “Cowboy dumpling” What a perfect place for lunch! As it turns out the cowboy dumpling was started from one of the Emperor’s relatives and his name was cowboy or brother cow. His dumplings was made with the secret recipe from the palace. I was quite proud of my newly learnt Mandarin and able to order our lunch with. While waiting for our food, three American men came in and seem lost with the all Chinese menu, I got up and explain to them what was on the menu and helped them to order. From our table I could see two women behind glass was making our dumplings. When it arrive at our table, it was the best dumpling we had so far in Beijing. We went back to the beautiful park after lunch, Michael pull out his sketch book and started to sketch the pavilions around him. I just took out my camera try to capture the people and architecture. Another day of life in the of 22 millions.
I was feeling a bit under the weather tonight, so I decided to make soup. Originally I was going to make chicken and veggie soup, but I wanted something a bit more substantial.
Sooooo, I boiled a little water & chicken boullion... added some garlic slices and chives...
...and then chopped a bunch of leafy greens
...but not before crushing a massive dried chili pepper into the water
...and a little ginger
...and then chopped a large green onion
...and added more water
...and a little flax (to thicken the soup, similar to adding okra)
...and then popped in 6 dumplings
And it all cooked for ~25 minutes. I had this NICE stew. And WOW it was nice and SPICY.
Traditional Kee Chang stall at the Albert Mall. Waterloo Street during the Dumpling Festival 2019 (Duan Wu Jie).
A dash of sweetness (or umami, if that sounds better) comes with the steaming chicken stock -- a bit on the cloying side after one round of serving
It is not that fun to make dumpling all alone, but all the people I know here are in a "midtern" week~
We had the famous Dumpling Banquet in the De Fa Chang Dumpling Restaurant 德发长饺子馆, Xi'an. You can see the huge stack of steamers standing next to our waitress. We had 17 different types of dumplings. Xi'an, Shaanxi, China