Dumplings

All posts tagged Dumplings

Oriental Tea House (Melbourne)

Published March 22, 2011 by Mary Jane

Anyways, while I was in Melbourne I took every opportunity to visit all sorts of restaurants, cafes and tea houses to enhance my culinary taste buds…one random day as I was walking around the city area attending my various appointments crossing ANZ bank and at that moment I heard my name being called. I turned around and wow it was my little Cousin Alan! How coincidental is that, out of no where and at the same time he was walking back to work and he spotted me. So he said have I had lunch and I said yup, so he said he’ll take me out for a drink. How nice 🙂

We went to this nice little oriental tea house. It reminds me of T2 in Perth where they sell these awesome flavoured tea. Not only they sell tea but they also do dim sums. Unfortunately, I just had lunch so couldn’t fit any more dim sum into my fat tummy. So I decided to have a nice raspberry ice tea 🙂 it was rather hot that day.

Now, just as we were standing at the counter to pay I spotted a section that sells take away dumplings 🙂 They are frozen ones which you can buy and cook them at home…what a smart idea…

Overall, I enjoyed my tea 🙂 the waitress were really friendly and we got our drinks straight away…I would definitely go back again to try out their dumplings…

Restaurant Review – Golden Chopstick (Melbourne)

Published September 20, 2010 by Mary Jane

Afternoon Bloggy friends, I have a feeling tonight I won’t be making any post so thought I better to it this arvo while I’m still awake. Anyways, this particular restaurant we went with our brother in law’s family. My sister in law hasn’t try out this restaurant before and she wanted me to try out with them so I can give them an opinion as to whether this restaurant sells authentic Taiwanese food. I’m very harsh when it comes to Taiwanese food, so far I have not found a restaurant that I would recommend that sells authentic Taiwanese food.

It was a small restaurant, but was quite packed with people. The tables they had came with a round steamboat/bbq tin – I would imagine they use that for steamboat or bbq. Perhaps we should have tried out their steamboat/bbq thing as it might be their specialty. We decided to share a few cold dishes and hot dishes so here they are:

Piggy ears

Piggy ears

Piggy ears are not your typical dish but I love them. I remember when I was young my grandma used to make them and they’re delicious even though the thought of eating an pig’s ear puts me off. The presentation for this cold dish was nice but the taste was only ok, it wasn’t crunchy like the ones my grandma used to make..so a little disappointing.

gibblets

gibblets

The next cold dish was the gibblets they were really nicely seasoned, well balanced with some seasame oil. So I liked this dish 🙂

Tofu with century eggs

Tofu with century eggs

next cold dish was tofu and century eggs, one of my favourite cold dishes – you can’t go wrong with tofu and century eggs as long as it’s well balanced with some soya sauce. So this dish was fine too.

Chicken Fried Rice

Chicken Fried Rice

The chicken fried rice was disappointing – it’s quite dark in colour and all you taste is the soya sauce and chicken – nothing special, I’ve had better fried rice else where – so this was not up to standard!

Deep fried battered prawns

Deep fried battered prawns

Once again the deep fried prawns were pretty average, nothing special just tasted like prawns battered and deep fried not much flavouring or spice in it…

dumplings

dumplings

Shredded pork wraps

Shredded pork wraps

The next dish is even more bizarre, a shredded pork dish that came with some wraps. At first we thought that’s quite special as the menu had no mention of wraps. Then when I wrapped the pork inside the wraps – the skin texture of the wraps tasted really weird. I only had one wrap. The shredded pork was way too sweet. Something wrong with their seasoning – I wonder if the cook taste his/her food when they send it out cos this one was not up to scratch..

I always go for dumplings – I love dumplings..but I have a feeling these ones won’t taste as good as I expect them to be. The filling is quite nice but the dumpling skin is way to chewy and doughy for my liking. I prefer thinner skin, that’s the way Taiwanese dumplings are – and we use a lot of ginger too so unfortunately, the dumplings aint Taiwanese style. More of mainland Chinese.

Shanghanese Dumplings

Shanghanese Dumplings

The Shanhanese dumplings are not bad, it isn’t one of the best ones I’ve tasted before. But at least its less chewy and doughy than the dumplings.

So overall, the dishes were pretty average – I wouldn’t call them authentic Taiwanese – maybe more close to Mainland Chinese style. Perhaps their other dishes might be better…the Non-Taiwanese ones. Here’s my rating:

Dining experience: 3 star
Food experience: 3.5 star
Would I recommend? Probably not!

Comfort Food Recipe – Taiwanese Beef Noodle Soup & Dumplings

Published August 24, 2010 by Mary Jane

Hello Bloggy friends, hope this post finds you all well. Well, this week hasn’t been too bad. I met up with my GP on Monday to continue to the treatment of my nasty wart, and when she examined my feet she said to me – looks like the liquid nitrogen did nothing, to be honest we can keep going with the treatment but I don’t think it’s going to make a huge difference. So she referred me to a podiatrist, I was thinking to myself – great, she’s going to charge me for a consultation fee and plus I have to pay $$$ to see the specialist. However, my female GP was so kind she said to me I won’t charge you for today, and I’ll see whether I could book you in to see the podiatrist – Yay 🙂 within 5 minutes I was referred to my podiatrist who seemed like a great chap. As he couldn’t tell whether my wart was a wart or maybe it’s a corn, he did similar treatment except he scrapped off some of my skin and it started bleeding and we went for the aggressive liquid nitrogen – which stings and it hurts!! Sorry about the gruesome information, but this is the first time I ever come across this type of weird thing happening to me….

Anyways, one of our friend was coming over for dinner and since he’s into chinese food – I thought I’ll make some Taiwanese Beef Noodle Soup along with some pan fried dumplings. I’ve posted the Taiwanese Beef Noodle Soup recipe before, but this time – I’ve made it a little spicy to make it more Authentic 🙂

So here it is

Taiwanese Beef Noodle Soup

Ingredients

1.5kg beef shank
5 cloves garlic
3 ginger slices
1 large tomato
1 large onion, cut in wedges
2 tbsp chili bean paste
1 tsp sugar
3 star anise
1/2 cup regular soy sauce
1/4 cup dark soy sauce
1/3 cup rice wine
1 bunch of coriander for garnish
2 stalks spring onion

Instructions

1. Dice the beef shanks into chunk size and boil some water and then flash the meat with the hot boiling water. Set aside to cool

2. Slice tomato and onion into wedges and slice the ginger and spring onion. Pour some oil into the pot and chuck in ginger and sliced garlic and stir fry it for a few minutes, then chuck in the sliced tomato and onion and add in the spring onion and stir fry for another few minutes.

3. Then chuck in diced beef, chilli bean paste, sugar, star anise, rice wine and soya sauce. Stir fry for another few minutes until all ingredients are mixed well. Add enough water to cover the pot of beef shanks and bring it to boil, then turn down to simmer. It usually takes around 2-3 hours for the meat to be tender and that the soup is flavoursome. You can serve this with some white noodles..garnish with some coriander and chopped spring onions.

4. For pan fried Dumplings – my previous post has dumplings recipes and then just pan fried them until the bottom of the dumpling is golden brown add 1/2 cup of water to create steam and then place a lid on to steam it – there you have it lovely pan fried dumplings.

Comfort Food Recipe – Taiwanese Dumplings

Published January 20, 2010 by Mary Jane

Hello Everyone, hope this post finds you all well 🙂 wow today is a special day for me why?? Cos it’s my birthday…grrr…I’m getting old but I think a year older a year wiser. So I’m glad to write this post for my birthday – my blog is my birthday pressie… a start to my little food dream. Anyways, I promised I would put up some recipes up cos I’ve done enough writing on the travelling part. So here’s the recipe for my friend Mr Y Taiwanese Dumplings

Taiwanese Dumplings

Ingredients
500g of pork mince
1/4 of cabbages
3 x spring onions
1 x small piece of ginger
1 x table spoon of seasame oil
1 x table spoon of corn flour
1 x packet of dumpling skins

Instructions
1. First chop up the cabbages finely – the finer the better as it binds well with the pork mince mixture. Then mix the cabbages with the pork mince, finely grate the ginger, add the seasame oil, chopped the spring onions finely (you could also add chives in as well it’s optional), mix the corn flour with some water this helps bind the mixture together.
2. Open the packet of dumpling skins – you can make the dumpling skins yourselves but it’s easier just to buy a packet of pre-made dumpling skins from any Asian grocery stores. If you are keen to make your own. All you need is rolling pin, flour, salt and water and mix the flour, salt and water until it forms a dough and leave for 1/2 hour let it set and become elastic and roll the flour mixture into your palm so it forms a ball and flatten it with rolling pin until it forms a circle shape and thin enough you dont want the dumpling skin to be too thick cos it’ll become chewy but not too thin that it breaks when you put the mixture in.
3. Add 1 teaspoon amount of mixture into the centre of the dumpling skin and dab some water around the edges and fold the circle skin to 1/2 and you can add a few folds to that it binds the skin together (it’s optional)
4. To cook it you can either boil it or pan fried it. To boil it just pop them into hot boiling water and when they float on top they are cooked. To pan fried them, add some oil to the pan and pop them in and once the bottom becomes golden brown add a cup of water into it and cover it with a lid – what that does is to steam the dumpling and when all the water evaporates just take off the lid and let it simmer a bit.
5. For dipping sauce – taiwanese style, add some soya sauce with a few drops of vinegar and seasame oil and if you like it spicy you can also add some chilli sauce into it. You can also buy dipping sauces especially for dumplings in any grocery store.

Enjoy…