Entries tagged with 'dumplings'
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Note: It's time for another edition of Street Food Profiles. This week we scoot to Burlington, Vermont, where one woman has been selling dumplings for ten years. [Photographs: Hong's Chinese Dumplings] Name: Hong's Chinese Dumplings Vendor: Hong Yu Location and hours? Church Street in front of the Borders bookstore in Burlington, Vermont. Hours depend on the sunshine. What do you sell? Chicken and pork dumplings, veggie dumplings in pot sticker style, crab ragoons, shrimp egg rolls, veggie egg rolls, chicken cheese egg rolls, sesame cold noodles, and veggie fried rice along with homemade ginger garlic soy sauce, hot chili oil, and sweet cranberry sauce. How long have you been street-fooding? 10 years....
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Photograph from Bouchon For Two Mel of Bouchon For Two shares some helpful tips and a recipe on how to make her mom's Shanghainese-influenced wontons (which, judging from the photos, probably taste awesome) filled with seasoned pork, shrimp, and and flowering garlic chives. Since I'm an amateur when it comes to making homemade dumplings I didn't know the tips Mel includes in her post, such as combining two cuts of pork, and tempering the water three times while boiling the dumplings. Methinks a wonton-making party is in my future. Related Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce In Videos: Dumpling Battle in 'Kung Fu Panda' Photo of the Day: Fresh Dumplings...
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Dumplings from Urban Belly. As a food critic, one of the great luxuries of the Internet is that you’re no longer confined to the precious space of print. As such, you don’t have to make decisions about which restaurant openings to cover or whether you can revisit a spot at the expense of a new spot. In theory, there’s room to cover whatever you want. That being said, while I try to go to a spot at least twice before reviewing it, there’s still the chance you hit two off nights, or the restaurant hasn’t hit its stride, and what the restaurant is now is not what it will become. Lately I’ve found that to be truer than ever....
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I feel like the most fun part of making dumplings is the part where you crimp the edges and marvel at your hand made dough pouch, but maybe my opinion would change if I tried Bandai's new gyoza (dumpling) maker [English translation]. According to Bandai's website, the gyoza maker is geared towards 8 to 12-year-old girls (no boys allowed?) and their parents, and will be available starting on July 25 for ¥3,150 (about $33). Place the dumpling skin on the rollers, use the included spatula to plop in some filling, close the lid, crank away, and—ta da, dumpling sort of instantly plops into the drawer below! If I were a kid I'd probably love this thing. As an adult,...
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Earlier this month I visited Seoul, South Korea, for the first time. Here's a look at something I ate from my one-week trip. One of my favorite foods in the world are Asian dumplings in all shapes and forms. After hearing my plea to eat mandu, Korean dumplings, my friend Rob brought me and a friend to Koong in Insadong. That the front window looked onto a dumpling-making station seemed like a good sign. Another potentially good sign was the prominent photograph of a old woman and her granddaughter outside of the restaurant, if I am to equate "grandmother" with "tasty home-style cuisine." The story behind the restaurant is that this woman fled from North Korea to South Korea during...
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During a dumpling-making party I held at my apartment last weekend (featuring Michele Humes' recipe), I got this neat shot of my friend Greg as he pan-fried the dumplings.* If you squint a little you can kind of pretend that the dumplings are flying out of the pan like a flock of birds. ...Use your imagination, people. * Some dumplings may have fallen on the floor shortly after this photo was taken....
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I had to do a double-take when I saw this photo of a steamed mini crab dumpling in Renée Suen's Flickr. I've seen some creatively shaped dim sum in my life, but never a pink dumpling in the shape of a crab, complete with pincers, a speckled "shell," and black sesame seed eyes. Renée says that the dumpling was filled with fresh crab meat, shrimp mousse, and vegetable sprouts. To get your own pink baby crab dumpling go to Lai Wah Heen in Toronto. Related Photo of the Day: Little Dumpling Photo of the Day: Giant Soup Dumpling...
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Urban Belly, a new noodle shop from former Charlie Trotter disciple and haute chef Bill Kim, opened a few weeks ago. Some folks saw it as Chicago's answer to David Chang and Momofuku noodle bar. While I thought the pork belly ramen with its star anise overtones was really good, I was disappointed in the crab udon, which I had to season myself. More than anything else, I was disappointed at the price point—I didn't feel that $13 for a bowl of noodles and broth was fair, especially when I could get similar things from Vietnamese and Japanese spots around town for $6 to $7. That being said, I haven't been able to get Kim's dumplings out of my mind,...
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When Danny visited Eton in Brooklyn, New York, he witnessed one of the most beautiful sights known to food-loving man: a tray of plump, freshly made dumplings. Read more about the dumplings at Danny's blog, Food in Mouth....
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When I went home for July Fourth, my mom welcomed my brother and me with a delicious homemade dumpling feast. How did my mom, who probably hadn't made homemade dumplings in years, suddenly get the inspiration to whip up over 100 little meat-filled dough pouches? By watching Kung Fu Panda. Yes, a computer-animated movie about a hefty panda discovering his inner kung fu prowess drove my mom to dig into her latent memory bank of Chinese recipes. In the most dumpling heavy scene, Po (voiced by Jack Black), whose kung fu skills are provoked by the sight of food, must battle against Master Shifu (voiced by Dustin Hoffman) to get his hands on the last dumpling. Dumplings are awesome—I...
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