Tuesday, March 6, 2012

A New Kind Of Dumpling

Shanghai style pork dumplings. New to me, these have slightly thicker dough than the better known soup dumplings and are cooked (steamed and fried at once) in these giant pots covered with a wooden lid ready to serve up to hungry tourists.
The waiting dumplings are sprinkled with sesame seeds and a bit of green onion and then scraped off the kettle when the bottoms are super crisp and the dough springy with a burst of soup that squirts from the inside (if you're not careful).
Juicy, doughy, crisp with a touch of sasame. These might be my new favorite dumplings.

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