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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
At Yuyuan Gardens, when I was unable to find the famous soup dumpling purveyor. I was much more interested in taking this picture than I was in eating all those dumplings.
Fried with sesame seeds, crispy and chewy, filled with delicious broth and a pork meat ball. Holy mother of sweet baby Jesus in the manger they were good.
Minced pork, minced shrimp, chopped shallots, egg, sesame oil, soya sauce, pepper, cilantro.. All wrapped up
Fried buns/dumplings displayed at Shilin nightmarket.
If you haven't been to the nightmarket in many years then don't bother going. It's lost all it's charm and it's so clean as to be almost sanitary. The nearby KFC seems of more interest to people than the local foods.
Dumpling I made by myself (see previous), white radish, with rice underneath, and fruits (mandarin, grapes, strawberries).
I really enjoyed the dumplings in soup in Suzhou. I would say that they were superior on the whole to the noodles in soup.
Vegetarian dumplings.
All photos are © Alexandra Bone
Not to be used without prior written permission.
After hotpot, I walked back over to Din Tai Fung and got a picture of the kitchen where they make and cook the delicious dumplings.
Korean style dumplings that are larger than table tennis balls. Taste is alright. Eaten in Takapuna!
Dumplings:
2 ¼ cup bisquick
2/3 cup milk
¼ cup chopped fresh parsley
Put 4 cups water and 1 can of chicken broth in a large pot
Add 1 celery stalk with the leaves still on
2 carrots
Fresh parsley
1 onion
2 cloves garlic
2 tsp salt
Fresh ground pepper
1 chicken (cut into pieces)
Boil for 1 ½ hours until the chicken is cooked and tender
Drain the broth to remove the chicken and vegetables (discard all but the carrots, chicken, and maybe some of the onions)
Return the broth to the heat, bring to a boil and drop in the bisquick mixture. Lower heat and cook uncovered for 10 minutes. Covered for another 10 minutes.
Mix the gravy and chicken and put the dumplings on top.
Sprinkle with fresh parsley for garnish