Thinking about dumplings

[snousle]

Been thinking about filled dumplings lately. I had a few days at home alone and at such times I tend to do weird things in the kitchen. So, I started to consider why dumplings were made as they are

Comments

[bikerfuk]

I order dumplings from Red Lantern here in the city and the dough is almost translucent and the filling of pork and veggies is mild. The kicker is they come floating in chili oil, while I'm eating them my mind says their to hot to eat and taste buds say to good to stop eating.

[bluebear2]

Trippy. Even when you cook badly it turns out good.

There's a Chinese place in Richmond that has dumplings with chicken soup inside. They're pretty good. It's weird to have the broth spill out when you cut into them but it's fun.

[muckefuck]

Sounds like xiǎolóngbāo. While these are popularly called "soup dumplings", the Chinese consider them a sort of bun (as the word bāo in the name suggests). You can get them at Shanghainese places in Chicago, too.

[danthered]

Yum!

[muckefuck]

The day I read this happened to be the same day a Chinese coworker brought me some homemade chive dumplings. She apologised for the rough way she folded them--simply starting with squares and folding the outer third from two opposite sides to the middle, then pressing the ends to seal. But she started with thin enough squares that this actually worked just fine.

[cuboz]

I live in a suburb of Sydney that is VERY close to Newtown - which is almost the food CAPITAL of Sydney... a 2km long main street that is literally FILLED with restaurants and cafes, representing food from around the globe.. and a lot of it is fresh, fast and inexpensive! And there's a "Dumpling King" restaurant which I think you'd LOVE!