tag:blogger.com,1999:blog-33131521.post3264226116674470950..comments2024-03-28T22:59:24.437+11:00Comments on where's the beef? Vegetarians in Melbourne: September 19, 2009: Parmesan pea dumplings with lemon-agave sauceCindyhttp://www.blogger.com/profile/07147906610629741961noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-33131521.post-53990296016623576842009-09-30T11:41:18.267+10:002009-09-30T11:41:18.267+10:00Thanks, Sibylle! Nice to have you visit. :-)
Ma...Thanks, Sibylle! Nice to have you visit. :-)<br /><br />Maria and Johanna - this dipping sauce is a winner, very easy to make!<br /><br />Hi Will, I think I might need some practice with the ready-made thinner dumpling skins (which I've struggled with before) before progressing to homemade skins! Hopefully I'll get there, though - I've plenty of enthusiasm to continue making dumplings. :-)Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-70142950587215876702009-09-29T12:34:18.758+10:002009-09-29T12:34:18.758+10:00Woohoo! Glad you liked the sauce :)
I think you s...Woohoo! Glad you liked the sauce :)<br /><br />I think you should really give making your own dumpling skins a go, rather than wonton skin (which is actually slightly thicker than dumpling skin).<br /><br />Did a quick search and found one that looks ok (Jiao Zi is the Chinese name for dumplings, and Jiao Zi Pi can be translated as "dumpling skin"): http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/JiaoZi-duplicate.html<br /><br />Also, if you make more dough than you need. Just freeze the dough in a plastic food bags. They tend to keep ok frozen.<br /><br />Oh, and for filling we usually just grab whatever is in the fridge that is nearing expiry and make them into dumplings.<br /><br />And finally, have a look at the cooking method they describe here: http://www.globalgourmet.com/food/cookbook/2008/seventh-daughter-chinese-cooking/pot-stickers.html (as well the photo of the dumplings laid out in the pan. That's how we cook 'em at home!)<br /><br />For dinner at home we usually just eat them by the plateful (probably about 20+ per person... at least). <br /><br />Final note on sauce: Sometimes another sauce I use when i'm lazy is just Heinz Tomato Ketchup (yes, not the tomato sauce. sauce version is a bit more runny).Willhttp://www.flickr.com/willlnoreply@blogger.comtag:blogger.com,1999:blog-33131521.post-30685648288339959182009-09-28T23:21:18.631+10:002009-09-28T23:21:18.631+10:00another version of these pea dumplings I must try ...another version of these pea dumplings I must try - sound good and the sauce sounds excellent for many dipping usesJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-75010045126186707572009-09-28T21:41:48.849+10:002009-09-28T21:41:48.849+10:00ooooo, the pea filling looks so inviting! That wou...ooooo, the pea filling looks so inviting! That would taste awesome with the sweet sauce. I can see why you drank it straight from the bowl!Maria@TheGourmetChallengehttps://www.blogger.com/profile/15151377276441364679noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-51338164793135620532009-09-28T18:10:58.160+10:002009-09-28T18:10:58.160+10:00how fantastic, thanks for showing me some great pl...how fantastic, thanks for showing me some great places and recipes in my home town (I found you cos I was looking for "Shanghai eggs" recipes...well done!<br /><br />Sibylle<br />www.snowleopardblog.comSibyllehttp://www.snowleopardblog.comnoreply@blogger.com