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DUMPLINGS GALORE: Vicky waits while the dumplings cook, sharing a funny moment with her staff. - From left, Jordie MacDonald, Courteney Lomas, Vicky, and Sally Pardoe. IMAGE: Liam Cavanagh
Vegan kimchi dumplings. They have a bit of a strong flavor, and are ok on their own, but would be great with the right dip/sauce.
I've blogged about this here - thetravelingaustinvegan.blogspot.com/2011/10/travel-doesn...
For more vegan food/restaurant information and reviews, check out my blog - thetravelingaustinvegan.blogspot.com/
1. Dumpling & the Pocky box, 2. Dumpling doing his sexy pose, 3. Dumpling sleeps upside down too!, 4. Dumpling the squirmy-wormy ham
Created with fd's Flickr Toys.
Dumplings Plus
中華名小吃
Floor1/ 269 Swanston St,
Melbourne VIC 3000
Australia
(03) 9663 9898
Cuisine: Chinese
Price: $$
Dish: Sizzling Beef on Hot Plate
with watermelon juice and rice, at Federal Palace Restaurant, Maritime Square, Tsing Yi, New Territories
Original chicken and dumpling recipe from Cooking Light, but I adjusted a few things.
1 skinless, boneless chicken breast
1/4 onion, chopped
2 garlic cloves, minced
2 (14 oz) cans fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
Salt and pepper
1/2 cup frozen green peas
1/4 cup water
2 tablespoons cornstarch
Dumplings:
1 cup Bisquick
1/3 cup fat-free milk
Preparation
I roasted one chicken breast the night before and chopped it early this morning, so while I was sauteing the onions and garlic I threw in the chicken to warm up. Add chicken broth, mushroom soup, salt and pepper, and bring to simmer.
Combine water and cornstarch in a small bowl, add to chicken mixture and mix well.
Add peas.
To prepare dumplings, combine baking mix and milk. Form into balls slightly smaller than golf balls, and drop into chicken mixture. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done.
I used significantly less chicken, onion, peas, and dumpling mix than the original recipe called for, but I still used the original amount of liquid. I think it was just the right amount of liquid to cook the dumplings, giving them enough room so they didn't stick together, so if I made the full amount I would probably increase the liquids by at least 50%.
We both liked this, even Scott who has "issues" with soft bread.
Joel, Cat and I decided to check out a place called "ants" in Chinatown (an interesting name for a restaurant).
Can't recall what dumplings these are.
Matt took this picture. Been a very very long time since I've made dumplings, but decided to try making some after buying some nice locally grown Chinese Chives (aka 韭菜 Garlic Chives) at the Dallas Farmer's market this weekend. In the background are a few of the finished dumplings.