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This used to be that other dumpling...place! I mean, it had a different name. I used to buy bags of dumplings from here a lot. :[
Stinging Nettle, Spirulina and Butterfly pea dumplings, a little fun with wild foraged spring greens 😍The pale green dough is made with stinging nettle, the blue with butterfly pea tea and the dark green was spirulina, thanks to Katie the dumpling queen who brought over a rainbow of dough colours to play with! @okanaganwildflower . We made a bunch of different fillings- stinging nettle, hazelnut & feta inspired by Liz (@lizcrainpdx ❤️), Garlic mustard and wild onion with Osso Bucco and Chili, and a Potato, cabbage and Labneh one. Red beet dough was not pictured but also beautiful, as was the deep black activated charcoal Dough. I have a lot to learn about pleating 😊 These hands are used to hammering out Polish pierogi assembly line style but this dough is a bit different to work with, the folds more intricate. We ate far too many “testers” haha and the kids had fun getting creative with all sorts of shapes #dumplings #wildfoodlove #foraging #stingingnettle #urticadioica #wildcrafting #eattherainbow #garlicmustard #eattheweeds #ossobucco #nourishing #nutrition #wildfood #spirulina #butterflypea #seasonaleating #inthewoods #wildharvest #eatthewild #dumplingnight
We learned how to make dumplings. Sageet is displaying a plate with one of each of the dumplings we sampled during our dumpling dinner. Yum! My sister-in-law told me this would be a highlight and it really was -- what a delicious meal. Probably my favorite in China so far. (Jia would vote for last night's cheese pizza.) For the record, these beautiful dumplings were made by the real chefs, we just tried to make the basic ones...