Dumplings

Recently I learned that my ex-husbands grandmother won’t be with us much longer. Any day now. One of the things I remember best about her, was her amazing homemade chicken and dumplings. She is a Louisiana native and enjoyed lots of cajun cooking. She shared many of her recipes over the years with me, though [...]

Dumplings for dessert?? Absolutely! Try adding some lemon juice to the sauce to balance the ultra-sweet edge of the Golden Syrup. Golden Syrup can be tricky to find in parts of North America - if you have difficulty, Amazon sells the original stuff, Lyle's Golden Syrup.INGREDIENTS:1 cup self-raising flour1 egg1 tablespoon butter1 tablespoon milk1 cup water1/2 cup sugar2 tablespoons Golden syrup or

What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? My super-hero father decided to make goulash for us recently and when the first recipe he tried didn't work out (go figure - it asked for a quarter pound of paprika), down the drain it went (just the base, thank goodness), and back to the drawing board went dad. The recipe we did end up with dad pulled

Haven’t been blogging for days as my dell computer is spoiled — charger spoiled and keyboard not working. Anyway, yesterday I got to eat dumpling(Bak Chang). Miss dumpling so much. Dumpling Festival was on Sunday, but we had no time to eat them as my sister just gave me those dumpling on Sunday night. [...]

What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? My super-hero father decided to make goulash for us recently and when the first recipe he tried didn't work out (go figure - it asked for a quarter pound of paprika), down the drain it went (just the base, thank goodness), and back to the drawing board went dad. The recipe we did end

Happy Mother's Day!My friend Deborah, at Taste and Tell, has started breaking her weekend blogging silence with something she likes to call Bad Photo Sunday. She explains it perfectly - we strive to share beautiful dishes with the world, so our less-stunning recipes lie fallow. I couldn't agree more that this is a perfect way to ration them out! Sure, we food bloggers have our Daring Bakers, we have our Tuesdays with Dorie, our Weekend Herb Blogging, Presto Pasta Night and our Waiter, there is something in my's, but Bad Photo Sunday? It is a genius way to accept that not everything is perfect, and that we're happy to admit it!"Goulash" doesn't even sound pretty, does it?Having learned how delicious chicken thighs were, I was instantly attracted to this recipe. Not to mention the dumplings.

It is a cold, dreary, rainy day in the American Housewife Household and on days like this I just want to curl up in a corner of the couch with a good book and read all day, only to sit down to a warm, comfort meal at night. One of my favorite 'comfort' meals is dumplings. I think I've mentioned that before and I'm sure I'll mention it again! Some people add fancy shmancy ingredients trying to change them, and cook them in chicken broth and such... which to me just makes them more like dumplings or noodles in homemade chicken noodle soup - and not a real normal, basic dumpling.The interesting thing about this particular recipe? It uses corn starch. Growing up eating dumplings from the time I was quite literally an infant, my family never used corn starch in theirs! I was surprised w

Dango time, a deliciously sweet rice dumpling loved and adored by Japanese and foreigners a like. Yes, it’s that time of year again when Japanese confectionary is at its best. Of course there’re zillions of different places that offer wagashi ( Japanese sweets), but if I had to recommend one place, and not because I tried it only once there, but many times, then I would like to introduce First

For those who love dumplings, here is a cottage cheese dumpling recipe that should get the taste buds working! 2 cups all-purpose flour salt and pepper to taste 1 egg 1 cup milk 1 (8 ounce) container cottage cheese 1 (12 ounce) can evaporated milk 2 tablespoons butter In large bowl mix flour, pinch of salt and egg.  Add milk a little at [...]

Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.Servings: Makes about 75 dumplings.IngredientsSoup10 cups plus 3 tablespoons (or more) water2 3/4 to 3 pounds chicken wings, backs, and necks2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices3/4 cup coarsely chopped green onions (white parts only)2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger1 whole dried shiitake mushroom1 large garlic clove, flattened1 tablespoon soy sauce2 teaspoons Shaoxing wine (Chinese rice wine)1 tablespoon unflavored gelatin (from 2 envelopes)Sauce1 cup black vinegar6 tablespoons soy sauce2 tablespoons very thin matchstick-size strips peeled fresh gingerFilling1 pound ground pork1/4 pound peeled deveined uncooked shrimp, fin

Classic Southern Recipe for this dish!Yield:4-6 ServingsChicken: 1 (2 1/2-pound) chicken, cut into 8 pieces 3 ribs celery, chopped 1 large onion, chopped 2 bay leaves 2 chicken bouillon cubes 1 teaspoon House Seasoning, recipe follows 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soupDumplings: 2 cups all-purpose flour 1 teaspoon salt Ice waterTo start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A. Servings: Makes 4 servingsIngredients 1 pound sweet potatoes 1 tablespoon canola oil 2 cloves garlic, chopped 1 shallot, chopped 1/8 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 cups sliced bok choy 1 cup bean sprouts 1 cup edamame, shelled 12 wonton wrappers 3 tablespoons white miso, plus more to taste 2 scallions, thinly slicedPreparationHeat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, u

Since we leave for vacation in a couple days I'm trying to 'use' up what foods we have on hand and certainly do no grocery shopping! This coupled with the fact that its a cold, rainy day with a chance of it turning to snow... it's perfect weather for a comfort food that simmers and cooks all day long, filling the house with the aroma of delicious food and the promise of a hot meal in our stomachs tonight at dinner.Tonights dinner is a tweak of my own based on about three different recipes I have. But, if you are a regular reader you already know I never follow a recipe. LOL. Use up what you have... enjoy cooking, enjoy making a recipe your own.Crockpot Chicken and Dumplings1 - bag or box frozen mixed vegetables - You decide what size based on how many vegetables you want in your finis

These little critters makes a nice family nosh or an impressive party menu item.  As I recall, this recipe calls for the dumplings to be garnished with some olive oil and diced fresh basil, but on several occasions I've omitted the basil and olive oil and simply served these dumplings with a side dipping sauce, such as chipotle sour cream.  Other times I've tossed the warm dumplings with some fresly grated romano cheese and served them right up.  Any way you make 'em, they'll be appreciated by those nearest to the dinner table.  "Well, maybe I'll have just one more..."Ingredients:

Los probe hace mucho en el restaurante de comida china por pura curiosidad y honestamente no me gustaron mucho. Asi que les di otra oportunidad y quede loca con los freaking dumplings. No los probe hasta hace unos meses y me volvi a enamorar. Ya he probado los fritos y los steamed. Ambos me gustan pero tiene que comerselos con soy sauce y cebollines picaditos dentro de la salsita. Es la mejor manera. Tambien me gustan con duck sauce. No esperen a que se enfrien mucho porque saben yuk despues. Tienen que comerselos calientitos.Hace dias me puse a buscar la receta a ver si los hago from scratch encontre esta pagina How To Make Chinese Steamed and Pan-Fried Dumplings [esta todo en ingles] pero te dan toda la info de como hacer la masa, el relleno y como preparlos. Esta tambien te dice como ha

Leberknödel (liver dumplings) are a Southern German specialty. Where I come from they are often served as part of a "Pfälzer Teller" (Palatinate Plate) together with a slice of baked Saumagen (stuffed sow's stomach), sausage, sauerkraut and bread. You can also serve them just with sauerkraut and bread.  Read more »

I am always a big fan of dumplings, and of course, every year when my family makes dumplings during the Chinese New Year Eve, I always eat as much as I can. This year is no exception. First I had dumplings in a restaurant for lunch, then I had dumplings at home in the middle of the night when the first day of Mouse Year was about to come. I just ate so many that I found my jaws muscles are worn out the next day... Here are the dumplings(called Zhong Dumplings) I had during noon: YUMMY====>       Gimme More||||V   Yay~~<====   I am not done yet, leaving my belly for the next battle soon...      

400 g ground pork1 onion3 garlic cloves1 Tbsp grated fresh ginger root1 tsp honey2 Tbsp soy sauce1 pinch of curry powderwonton wrappers (we don't have them in stores here in Serbia, so I had to make them myself; here is a great and easy to make recipe)In a large bowl, combine all the filling ingredients and stir until well mixed. Place filling onto each wonton skin and fold it into desired shape.Line bottom of a bamboo steamer wit a parchment paper (or a lettuce or banana leaf). Place dumplings on it and put steamer into a wok. The wok should be filled with water just below the bottom of the steamer.Steam for 20 minutes. Serve immediately.Note: This was my entry to Chinese New Year - The Year Of The Rat event. You can see the roundup here.

One night, I decided to mass produce some homemade chicken dumplings.Ingredients:2 tbsp Soy sauce2 tbsp Sesame oil1 tsp Chili oil1 Scallion (chopped) 1/2 Onion (chopped)2 tbsp Garlic (minced) about 2 lbs Chicken (boneless thighs)Dumpling skins (also known as: wonton skin, gyoza skin, potsticker wrappers, etc. They are available in squares or circles.)(Optional: cabbage (napa) and mushrooms (shiitake) are just two of the many other possible ingredients to incorporate in the dumpling mixture)1 tbsp Olive oil (for pan-frying the dumplings) Preparation:In a food processor, ground up the chicken meat.Mix in the chopped onions, scallion, and garlic.Add soy sauce and sesame. The chili oil is optional, but it adds a nice kick to it.Process mixture until it is well blended. Making the dumpling:

I feel all out of sorts. As though I've stepped out of time, really. I mean, how how how has it gotten to be mid-November already? What is this craziness? I honestly don't know where the time has gone. I hope that some of this changes after Thanksgiving, when I start my NEW JOB(!!!), because not only are the hours a little better, but my daily commute will consist of a walk across the street. In addition to the regained time, I hope to get a little sanity and happiness back.... both of which are necessary, I think, for a more present life. More present, more awareness of time, more blogging. I am counting the days.Something you will have to forgive me for in the meantime is the disconnection of my entries to when they actually happened. I'd cook, I'd photograph, I'd even enter the recipe and picture into blogger... and then I'd walk away from the computer. I have our anniversary cakes from the end of October, I have Dave's birthday dinner and cake from early November, I have...

Cat Merrick and I made plans to meet up with Jen Tong in Chelsea to go to some gallery openings. Not having thought to bring my bag, I forgot the list of galleries and openings at home. The list was ample, so we thought we'd just play it by ear and follow the crowds of art-goers that roam the streets in search of discussions on art over cheap wine. Alas, we met several empty and lonely streets

Pumpkin and Romano Dumplings A touch of crispiness and a dusting of cheese is the perfect balance with the smooth pumpkin texture. Serves 8 Prep Time: 10 minutes Cook Time: 18-20 minutes Ingredients: 2 tsp salt for boiling water 1...

I made dumpling with my fellow before. Dumpling is northern Chinese style food, with pork, shrimp and vegetable inside. It is easy to make dumpling, first of all, we need all the ingredients ready. The wrappers is easy to buy from local wet markets. The meat and vegetables are all chopped and mixed. Wrap the ingredients with the dumpling wrapper to complete. Boil a bowl of Chinese style chicken soup, put the completed dumpling inside the soup and boil. The dumplings are ready to serve when they started to float on the soup. Dumplings are easy to find in local chinese restaurants.

I made dumpling with my fellow before. Dumpling is northern Chinese style food, with pork, shrimp and vegetable inside. It is easy to make dumpling, first of all, we need all the ingredients ready. The wrappers is easy to buy from local wet markets. The meat and vegetables are all chopped and mixed. Wrap the ingredients with the dumpling wrapper to complete. Boil a bowl of Chinese style chicken soup, put the completed dumpling inside the soup and boil. The dumplings are ready to serve when they started to float on the soup. Dumplings are easy to find in local chinese restaurants.

Teochew or Chaozhou Dumplings are good exercise for the jaw. Packed with plenty of ingredients including peanuts, dried shrimps, mushrooms and bamboo shoots, each bite gives you a riot of taste and texture - from the smoky peanuts to the soft mushrooms right to the crunchy sweet taste of bamboo shoots. My mother-in-law made this for supper during my visit to Kuching recently and the recipe is based on a cookbook which she adapted and slightly modified. I was intrigued with the tang flour and caltrop starch which were used to make the dumpling skin. The end result is a skin which is slightly translucent and almost had a slight rubbery texture to it (which ensured that the filling does not burst out after steaming). I understand that this combination is used quite often in making other types of dumplings. Anyway, if you have time and you want to impress your family or guests, give this recipe a try. This is my mother-in-law’s recipe for Teochew Dumplings (more…) Share Th

After eating some amazing pan fried dumplings in Sydney, Adam and I were on the hunt for the next best thing in Adelaide. A hunt that started and ended in one single trip. The Dumpling King sits at the front of Adelaide’s Chinatown, just behind the entrance gate. I assumed since they are the “king” of dumplings they would have to kick ass, so that was our first stop. It had a lot to live up to to beat the Chinese Noodle Restaurant. Read more! »

We woke up on our second day in Sydney, and it was gloomy and rainy. We decided to brave weather head on, and went for a morning jog in Hyde Park. It was a nice park as far as parks go. No magical elves handing out cheeseburgers and cupcakes or anything like that. But it did have a nice Anzac memorial, and it seemed to be in the center of a lot of hustle and bustle, and I loved it. It reminded me of home in Chicago. Read more! »

Siu Mai (Shumai) dumplings are called kanom jeeb in Thailand. "kanom" is a generic term for sweet dainties, candied foods, puddings, and pastries. "jeeb" means to pleat or gather together in folds. So, "kanom jeeb is a pleated dumpling. INGREDIENTS :3 dried Chinese black or Shiitake mushrooms6 ounces peeled deveined large shrimp1 green onion1 teaspoon minced ginger¾ cup ground pork1 tablespoon oyster sauce1 teaspoon Chinese rice wine or dry sherry1 teaspoon sesame oil½ teaspoon granulated sugarabout 20 gyoza wrappers (or won ton wrappers cut into circles).DIRECTIONS :Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 te

Muthiya is a very famous Gujarati recipe, but slowly this fame has transcended the borders of western India and there is absolutely no one who'd say that they do not enjoy this dish. With Spinach(Palak) and Bottlegourd(Lauki) as its main ingredients, its as nutritious as delicious.Ingredients4 tbsp whole wheat flour (gehun ka atta)2 tbsp Bengal gram flour (besan)2 tbsp semolina (rawa) (optional)1/2 cup spinach leaves-chopped1/2 cup grated bottle-gourd (lauki)1/4 cup fenugreek leaves (methi)- chopped1 tsp green chilli-ginger paste1 tsp garlic paste1/4 tsp pepper powder1/4 tsp cumin seeds (jeera ) and mustard seeds1/2 tsp baking powder or soda3 tbsp oil2 tbsp lemon juice2 tbsp chopped coriandersalt and sugar- to taste2 tbsp grated coconut-for garnishingMethodIn a bowl, combine the fenugreek and spinach leaves. Sprinkle salt to taste, mix it well and add the bottle-gourd after squeezing out all the liquid. Add the flours and semolina, ginger-garlic-chilli paste, sugar and baking powder a

You know what sounds REALLY good right about now? Chocolate Dumplings. Now, before you go all "EWWWWW" on me, let me explain. I got this recipe from my grandma. She'd gotten it out of the newspaper years ago. I've been making them since I was about 16 or so. It's basically a chocolate cake (dumpling) in chocolate sauce. Mmmmmmmm When my dad was working graveyard shift, I used to make them and he'd take them to work for the guys. Because of that, I even got a marriage proposal. LOL My dad is still good friends with that guy and we still joke that he's my "other" husband. LOL

I send 哥哥 for a week's Chinese Holiday Program. In fact I actually wanted him to go for the Outdoor Activity Program. I think he will enjoy that better but he himself decided to attend this Chinese Program instead. I bet he regretted it. *snigger* Why? Because he doesn't understand what the teacher is talking about. He kept telling me "不知道" when I asked him what he did in school. The funniest part was he told me, "All Chinese! Why no English? 我不知道 what the teacher is talking about!" LOL Poor guy!Anyway, he did enjoyed his session today. They get to do 饺子. He told me they did a dough, took some and roll it into a ball then flatten it; that's the skin. Wah! Okay ... (must have guess his way out of it! LOL) Now he wants to help me next time I do it since he knew how to do it. Hmm ... err .... have a look at what he did ...* Did he do these? Neh, seems too perfect leh. * * Err ... MUST be his masterpiece! LOL *

I send 哥哥 for a week's Chinese Holiday Program. In fact I actually wanted him to go for the Outdoor Activity Program. I think he will enjoy that better but he himself decided to attend this Chinese Program instead. I bet he regretted it. *snigger* Why? Because he doesn't understand what the teacher is talking about. He kept telling me "不知道" when I asked him what he did in school. The funniest part was he told me, "All Chinese! Why no English? 我不知道 what the teacher is talking about!" LOL Poor guy!Anyway, he did enjoyed his session today. They get to do 饺子. He told me they did a dough, took some and roll it into a ball then flatten it; that's the skin. Wah! Okay ... (must have guess his way out of it! LOL) Now he wants to help me next time I do it since he knew how to do it. Hmm ... err .... have a look at what he did ...* Did he do these? Neh, seems too perfect leh. * * Err ... MUST be his masterpiece! LOL *

כ"ט בניסן תשס"זThis morning's dream is not the only dream I've ever had about dumplings. Consequently, I decided to explore the potential symbolism of "dumplings".Dumpling in Hebrew is נטיפה.Wow. This directly correlates to the vision I had last Tuesday about a drop (taf) and it's relationship to prophecy (hatafah).נטיפה is from the root נטף meaning [1] to "flow from within", "flow", "dripping", prophetic "preaching", "resin flowing from a tree" [2], "hanging pearl or pendant".Clearly then, in my mind, my dream dumplings symbolize pearls of Torah wisdom and prophetic teaching flowing from within (one's inner inmost source, that Source being Divine). Now, I understand why I wanted each person to take a portion directly from the kettle (the Source) and not from the separate platters (disconnected from the Source).Footnotes:[1] Etymological Dictionary Of Biblical Hebrew, R' Matityahu Clark[2] the Tree of Life (Etz Chaim), for exampleTechnorati tags: Torah Talm

Wo Tieh is also known as Shallow Fried Dumplings. Some call them Pot Stickers because they are fried on shallow pans. These are not the same as wantons because they use thicker skin and is a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a ginger-soy-vinegar [...]

The photos of the dumplings the other night was so awful, I decided to make some more dough and use up the remaining Chinese dumpling filling from the other night. I'd only made about 40 or so the first time, so had lots of filling leftover and needed to use it. Joel mentioned that a different design was necessary if you were steaming them, so I searched about a bit I found that a lot were something close the above. Anyway, they still tasted great and in daylight I had a much better chance of getting a better shot. All I needed was some kind of little bowl for the dipping sauce. I'm wondering if I should try making them with self-raising flour and see if I get them more like buns.

A few years ago, I was hired to do some 4D localisation work in Beijing, and over the few trips I had there, some of the best memories are of the food. I never got a chance to do much sightseeing, but I did have to eat, and made sure I ate well. On the last two trips, I was working with Imre, who complained that each time he spent any time in China with me, he put on weight. I know I must have too as we always seemed to eat very well, and with the food so good most of the time, it was necessary to make the most of it as I didn't know when next I'd have food as good.One of the things which Imre introduced me to was dumplings. We often went to one particular dumpling restaurant for lunch, as it was on the same road as the National Library of China, where we were working, and their dumpli

In today's menu I am going to present authentic, traditional Mangalorean recipe of Akki Pundi (Rice Dumplings). This was the first time I tried making this and boy! They were so simple and easy to cook. There is no frying, rolling and no sweating or swearing ;) Everything went so smoothly and I really-really managed to produce perfect Pundis. Thanks to my MIL who gave me simple yet best recipe to make perfect Akki Pundis. I served them with delicious bowl of onion-potato Sambar, Rave (pronounced as ra-way) which is made from jaggary and onion pakodas (oh!!! It's difficult to stay away from fried food :) This time I made Onion Pakoda's using Asha's recipe and boy, they were yummylicious :) Thank you Ashakka for yummy recipe. And these pakodas are my entry for Coffee's MBP. Akki Pundi served with Potato-Onion Sambar and Onion PakodasThere are different ways of making Akki Pundi's and this is my MIL's version. I will post my Amma's version sometime later. Akki Pundi and Oni

When you enter Joe's Shanghai in New York City(once you manage to get a seat that is), the first thing a waiter will ask you before you even look at the menu is whether you want to order these little beauties. What are they? Most people simply translate them as Soup Dumplings. They appear as the first and second items on the menu as Pork Steamed Soup Dumplings. Its name in Chinese is xiao long

As most of you know I'm relatively a newcomer to the food blogosphere.  I started my blog on 14th of March 2008.  Around the 2nd week of April I came to know about Dining Hall (the old one) and Food Blog Desam and sent mails to be a part ...