Posted in breakfast, China, cookery, cooking, dining out, dumplings, England, food, Hong Kong, London, recipe, restaurant review, restaurants, traveleating on Sep 29th, 2008
The monthly summary for September… World Foodie Guide turned one this month! More on that here. It’s been busy here, researching and planning the October trip to China. I can’t believe how much time it took to research where to eat in Hong Kong, Macau and Beijing! But I’m so glad I did it, and [...]
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Posted in China, Chinese, cookery, cooking, dining out, dumplings, food, food & travel, Taiwanese, traveleating on Mar 2nd, 2008
I could write an entire book on Chinese dumplings, but I’m going to restrict myself to just one post, for now. The two recipes for dumplings, How to Make Chinese Dumplings or Jiaozi + How to Make Chinese Steamed and Pan-fried Dumplings, are among the most popular posts on World Foodie Guide, along with the [...]
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I’m writing this as a short companion piece to my post on How To Eat Xiao Long Bao or Shanghai Dumplings. If you’re not already a die-hard fan of xiao long bao, you’ll be converted once you’ve tried them. Then you’ll be on the never-ending quest to find the perfect xiao long bao… Xiao long [...]
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Here is another way to make Chinese dumplings, also known as jiaozi (Mandarin), gau gee or gow gee (Cantonese) or gyoza (Japanese). See also the post on How To Make Chinese Steamed and Pan-fried Dumplings. You might also like to read What are Chinese Dumplings or Jiaozi?, which outlines the various types of Chinese dumplings. [...]
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Momos are tasty dumplings that are popular in Tibet, Nepal, Bhutan and parts of India bordering the Himalayas. They can be steamed or fried (see How To Make Chinese Steamed and Pan-fried Dumplings), and come with a variety of fillings. Here’s the recipe for the steamed version, courtesy of YoWangdu’s Tibetan Food Recipes which my [...]
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