View allAll Photos Tagged dumpling
Finely chop the garlic, bok choy and mushrooms and add to the ground pork in a large bowl. Add two eggs as a binding agent. Add soy sauce and sugar to taste.
Shari all smiles as our batch of dumplings arrive. Our 3rd time and last time eating dumplings at Din Tai Fung before heading to the airport to fly home.
Zhongzi, a Chinese dumpling made of sticky glutinous rice, filled with salted duck eggs, pork, and other ingredients, and wrapped in bamboo leaves.The dumplings are traditionally eaten during the Dragon Boat and Mid-Autumn festivals and other festive occasions throughout Asia.
Asian dumplings, inspired by Vegan Dad, filled with chickpeas, ginger, mushrooms, green onions and cilantro. Served with brown rice with sauteed mushrooms and ginger. A little dab of peanut sauce is on the side.
Also notice my brand new chopsticks. So cute.
For my birthday in August, we ended up eating dinner at Loló, a very eclectic Mexican-Turkish restaurant in the Mission. Because we ate so late, the light for pictures was pretty bad. I was maxing out the 50mm lens, and all the pictures came out blurry and/or grainy. So Steve and I decided to go back, this time at 6pm when they open, before daylight savings time ends this weekend. The light was slightly better for the first half of the meal, but it got dark pretty fast. I'm still not posting the picture of our last dish: the duck confit with corn tortillas, cilantro, and grape-fruit jalapeno sauce. We'll have to try again in the summer, when it's light out for much longer.
These are the huitlacoche ricotta stuffed dumplings. We had these on my birthday too. Huitlacoche, also known as corn smut, is a black fungus that grows on corn and has been referred to as the "Mexican truffle." I'm not sure if I'm allergic to mushrooms or not, but this seems to be okay. The flavor is rather earthy, but the dipping sauce they serve with the dumplings balances that.
10-JUN-2009:
You have to try the dumplings at this place. They were the best I ever had. The skin was paper thin and it is filled with it's own juices from the pork filling. The proper etiquitte is to dip it in soy sauce, add some finely shredded ginger, and pop it into your mouth. Your mouth will be filled with the savory pork juice and dumpling meat. It is so awesome I can barely describe it without drooling. I'll have to find out the name of the place from Melody.
Bigger pic www.flickr.com/photos/63870465@N08/10636856963/sizes/l/in... The Dumpling King Restaurant - 3290 Midland Ave, Unit 2, Scarborough, Ontario - Canada - Telephone: 416-321-0888
There are eggs and leek dumpling mixture,( the chopped eggs Jian Hao, and then mixed together and chopped chives)